Vegan Eggplant Parmesan
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
57428 kcal
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Course
Main Course
Vegan Eggplant Parmesan
Description
The recipe begins with preparing a chunky red sauce made from garlic, onion, diced tomatoes, tomato paste, and a blend of Italian herbs, simmered to balance acidity and flavor. A vegan mozzarella cream is created by blending cashews with water, flour, garlic powder, onion powder, lemon juice, miso paste, and salt, then cooking it gently until thickened for a creamy, cheese-like texture. Eggplant slices are salted and rested to draw out moisture and bitterness, then coated with a herbed breadcrumb mixture for baking.
This version uses plant-based ingredients to replicate classic eggplant parmesan's tender, savory, and layered qualities. The parmesan pairs well with gluten-free or regular spaghetti for a complete meal, garnished with fresh basil and optional red pepper flakes for added brightness and mild heat.
Options noted include substituting the cashew cream with nut-free vegan alfredo or vegan parmesan, and adapting for gluten-free diets by adjusting breadcrumb and flour components. The sauce and cream can be prepared ahead and refrigerated. Nutrition estimates consider partial use of the cashew cream per serving.
Ingredients
Chunky Red Sauce:
- 1 tsp oil or 2 tbsp broth
- 2 garlic cloves; finely chopped
- 1/4 cup onion
- 15 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tsp italian herbs oregano, thyme, rosemary, marjoram, basil
- 2 tbsp basil chopped, fresh
- 1/4 tsp black pepper
- red pepper flakes a good dash
- 1/2 tsp sugar or more sweetener
- 1/2 tsp salt
Mozzarella cream:
- 1/2 cup cashews
- 1 cup water
- 2 tsp flour
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1 tsp lemon juice
- 1/4 tsp onion powder
- 1/2 tsp miso paste
Eggplant Parmesan:
- 1 eggplant slice into 1/8 to 1/4 inch slices, large longish
- 1 tsp salt
- Breading:
- 1 cup vegan breadcrumbs
- 1 tbsp nutritional yeast
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/4 tsp salt
- 1/2 cup non-dairy milk such as almond, soy or oat
- 1/2 tsp cornstarch
- 1/4 tsp garlic
- 1/3 cup flour
To Serve
- 8 oz spaghetti , use gluten-free spaghetti or spaghetti squash to make gf
- basil fresh, and red pepper flakes for garnish
Instructions
- Pasta Sauce: at oil in a saucepan over medium heat. Add garlic and cook for a few seconds. Add onion and a pinch of salt and cook for a minute. Add the rest of the ingredients and mix well. Cook for 5 minutes. if the mixture is too thick, add 1/2 cup water.
- Reduce heat to medium low. Partially cover and continue to cook for another 6 to 8 minutes. Taste and adjust flavor. (Sauce can be made ahead and refrigerated for 3 days. Or use store bought marinara or pasta sauce)
- Mozzarella Cream:(See notes for nut-free) Blend everything under mozzarella cream until smooth. Add to a skillet over medium heat. Cook until the mixture thickens evenly. about 3-4 mins. Mix and stir occasionally so the thickening mixture at the bottom doesnt stick. (Can be made ahead and refrigerated for upto 3 days. Or use store bought vegan mozzarella and top the baking eggplant in the last 10 mins of baking. at step 7)
- Eggplant Parmesan: Slice the eggplant. Sprinkle with salt and let sit for 15-20 mins. Then rinse and dab in paper towels. (You can skip the salting step. Salting helps reduce the bitterness of the eggplant, but can be skipped to reduce work)
- Assemble the breading stations. In a shallow bowl, mix the breadcrumbs with nutritional yeast, herbs, salt. In another bowl mix the milk with cornstarch, garlic and a good pinch of salt. Mix well. Add flour to another bowl.
- Brush oil liberally on a baking dish. Dip each eggplant slice into flour, then milk then breadcrumb mixture to coat all sides, then place in the baking dish. Repeat for all slices. Spray oil on top.
- Bake at 425 deg F (220 F) for 25 to 30 mins or until golden. (You can also pan fry the eggplant in a cast iron skillet at medium heat so the slices cook through.)
- Cook the pasta according to instruction on the package if you haven't already. Assemble plates with spaghetti topped with pasta sauce and crisp eggplant. Add dollops of the vegan mozzarella or sprinkle some vegan parm and serve.
Notes
- You can substitute the cashew-based mozzarella cream with nut-free vegan alfredo sauce or store-bought vegan parmesan cheese.
- For gluten-free preparation, use gluten-free spaghetti and substitute the flour and breadcrumbs with appropriate gluten-free alternatives like a mix of rice flour, oat flour, and cornstarch.
- The chunky red sauce and mozzarella cream can be made ahead and refrigerated for up to 3 days before assembling the dish.
- The nutrition information is calculated for one serving using half the cashew cheese amount, as full cashew cream may exceed servings needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 57428 kcal
% Daily Value*
| Calories | 574.28kcal | 29% |
| Carbohydrates | 95.84g | 32% |
| Protein | 19.23g | 38% |
| Fat | 14.05g | 22% |
| Saturated Fat | 2.51g | 13% |
| Sodium | 755.31mg | 31% |
| Potassium | 949.52mg | 20% |
| Fiber | 9.83g | 39% |
| Sugar | 13.72g | 27% |
| Vitamin A | 325.47IU | 7% |
| Vitamin C | 15.85mg | 18% |
| Calcium | 140.41mg | 14% |
| Iron | 5.89mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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