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Vegetarian Eggplant Parmesan Recipe
This vegetarian eggplant parmesan is easy to make and so delicious. It’s a lot like lasagna only made with healthy eggplant. You will LOVE it!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 418 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
The Tomato Sauce
- 1 1 tablespoon olive oil
- 1 1 medium yellow onion diced
- 2 2 medium bell peppers diced (any color)
- 1 1 large carrot diced
- 2 2 cloves garlic very finely minced
- 2 2 tablespoons tomato paste
- 1 1 teaspoon sea salt
- ½ ½ teaspoon dried oregano
- 28 28 ounce can crushed tomatoes
- 2 2 teaspoons honey
The Eggplants
- 2 2 cups panko or sub gluten-free breadcrumbs, if needed
- 1 1 teaspoon dried oregano
- 1 1 teaspoon black pepper
- ½ ½ teaspoon sea salt
- ½ ½ cup milk
- 2 2 large globe eggplants cut into ¾-inch rounds (see notes)
- 3 3 cups grated Mozzarella cheese
- ½ ½ cup crumbled Feta cheese
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.
Cup of Yum
Notes
- If globe eggplants are unavailable to you, you can use 3 long Asian eggplants instead. These are nice cut into long strips that resemble lasagna noodles.
Nutrition Information
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
Monounsaturated Fat
6g
Cholesterol
55mg
(18%)
Sodium
1477mg
(62%)
Potassium
1056mg
(30%)
Fiber
10g
(40%)
Sugar
19g
(38%)
Vitamin A
4090IU
(82%)
Vitamin C
70mg
(78%)
Calcium
491mg
(49%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 418
% 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.