Vegan Eggplant Parmesan

vegan parmesan recipe in white casserole dish overlay garnished with chopped basil leaves

This flavorful Vegan Eggplant Parmesan is the dairy-free version of the classic Italian eggplant parmesan., made with baked eggplant cutlets, vegan cheese, and tomato sauce.

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Course: Entrée, Main Course

Cuisine: American

Keyword: vegan eggplant parmesan

Prep Time: 15

Cook Time: 1

Servings: servings

Calories: 186kcal

Equipment

1 casserole dish

Ingredients

Baked Eggplant

1 medium eggplant
1/2 cup brown rice flour
1/4 cup nutritional yeast flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
3/4 cup water

Vegan Cheesesauce

1 cup cashews
2 tablespoons nutritional yeast flakes
1 tablespoon tapioca starch
2 teaspoons lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup water

Other Ingredients

2 cups tomato sauce homemade or store bought
1/4 cup vegan Parmesan cheese (optional)
Fresh basil leaves for garnish

Instructions

Wash eggplant and dry with a towel. Cut off the stem of the eggplant, Slice eggplant into 1/4 inch slices.
Preheat oven 425 degrees Fahrenheit, Line a baking sheet with parchment paper and lightly spray or brush with oil.

Preparing Breading Mixture

In a bowl, combine brown rice flour, nutritional yeast flakes, onion powder, garlic powder, paprika, Italian seasoning, and salt. Add water and mix to form a batter, like a pancake batter.
Dip each eggplant slice in the batter, make sure to coat both sides, place the slices on the baking sheet in a single layer. Bake for 30 minutes turning halfway. Meanwhile, prepare the vegan cheese.

Prepare Vegan Cheese Sauce

For the preparation of vegan cheese, you need to put cashews, nutritional yeast flakes, tapioca starch, lemon juice, onion powder, garlic powder, salt, and water in a blender and blend at high speed until you get a creamy texture.

Assemble And Bake

The last step requires a casserole dish. Spray it with a little cooking oil and start by spreading tomato sauce on the bottom of the dish.
Next, place the breaded and baked eggplant. Then pour tomato sauce again.
Next, add a layer of vegan cheese mixture. Follow the sequence once more and put it in a preheated oven until the top gets a nice golden brown color. Your vegan eggplant Parmigiano is ready to serve!

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