Vegetarian Eggplant Parmesan Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
418 kcal
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Course
Dinner
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Cuisine
North American
Vegetarian Eggplant Parmesan Recipe
Description
The recipe begins by simmering a tomato sauce combining sautéed onions, diced bell peppers, carrots, and garlic with tomato paste, crushed tomatoes, oregano, salt, and honey. Simultaneously, eggplant rounds are dipped in milk and coated with a seasoned panko breadcrumb mixture, then baked until crisp. The dish is assembled in a baking dish with layers of tomato sauce, baked eggplant, and mozzarella and feta cheeses.
The eggplant develops a crunchy exterior from the panko while softening inside. The sauce offers mild sweetness and tang from the combination of vegetables and honey. The mozzarella and feta cheeses contribute creamy, slightly salty notes that complement the vegetables.
Vegetarian Eggplant Parmesan is suitable for lunch or dinner and pairs well with a side of pasta or green salad. It can be a filling main course or part of a larger Italian-inspired meal.
If globe eggplants are not available, the recipe notes Asian eggplants can be used instead, sliced into strips that resemble lasagna noodles, providing versatility in ingredient substitution.
Ingredients
The Tomato Sauce
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium bell pepper diced (any color
- 1 large carrot diced
- 2 cloves garlic very finely minced
- 2 tablespoons tomato paste
- 1 teaspoon salt sea salt
- ½ teaspoon oregano dried
- 28 ounce crushed tomatoes canned
- 2 teaspoons honey
The Eggplants
- 2 cups panko or sub gluten-free breadcrumbs, if needed
- 1 teaspoon oregano dried
- 1 teaspoon black pepper
- ½ teaspoon salt sea salt
- ½ cup milk
- 2 large eggplant cut into ¾-inch rounds (see notes, globe variety
- 3 cups mozzarella cheese grated
- ½ cup feta cheese crumbled
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the bell peppers, carrot, and garlic and cook until the vegetables are soft, about 6-8 minutes.
- Add the tomato paste, sea salt, and oregano to the pot and let it cook for 2-3 minutes. Add the crushed tomatoes and the honey to the pot, reduce the heat, and let it simmer gently until the eggplants (from the next step) have finished roasting.
- While the sauce is cooking, prepare the eggplants. Preheat your oven to 375 degrees Fahrenheit. In a medium-sized bowl, mix the panko, oregano, black pepper, and sea salt. Pour the milk into another bowl.
- Dip each eggplant round first into the milk and then into the panko. Place the panko-coated eggplant rounds onto a parchment paper-lined baking sheet. Bake the eggplant in the oven for 20 minutes.
- Spread a couple of small scoops of the tomato sauce in the bottom of an 11x9-inch baking dish. Lay half the eggplant rounds over the sauce and then cover with half of the remaining sauce and half of the feta and mozzarella cheese. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce, and cheese. Bake in the oven for 40 minutes, or until it is hot and bubbling.
- Remove the vegetarian eggplant parmesan from the oven and let it rest for at least 10 minutes before serving.
Notes
- If globe eggplants are unavailable, substitute with three long Asian eggplants sliced into strips resembling lasagna noodles for a similar effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 418kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 1477mg | 62% |
| Potassium | 1056mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 4090IU | 82% |
| Vitamin C | 70mg | 78% |
| Calcium | 491mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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