Tired of the same old dinner routine? Craving a comforting classic with a healthy, plant-based twist? Then look no further! This Eggplant Parmesan recipe is a game-changer, offering all the cheesy, saucy goodness of the traditional dish without any animal products. It's surprisingly easy to make, perfect for a quick weeknight dinner, and guaranteed to impress even the most devoted meat-eaters. Get ready to experience the best of homemade cooking with this delicious and satisfying vegan meal!
Ingredients:
This recipe yields 4 servings. Prep time: 20 minutes. Cook time: 45 minutes.
For the Eggplant:
- 1 large eggplant (about 1.5 pounds), sliced lengthwise into 1/4-inch thick slices
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup bread crumbs (panko recommended)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the "Cheese":
- 1 cup vegan mozzarella shreds (or a blend of vegan cheeses)
Instructions:
Get started: Preheat your oven to 375°F (190°C).
Prepare the eggplant: Generously salt both sides of the eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This step is crucial for preventing a soggy eggplant parmesan! After 30 minutes, pat the eggplant slices dry with paper towels.
Bread the eggplant: In a shallow dish, combine the flour, breadcrumbs, nutritional yeast, garlic powder, oregano, and pepper. Dip each eggplant slice into the flour, then dredge in the breadcrumb mixture, ensuring it's fully coated.
Cook the eggplant: Heat the olive oil in a large skillet over medium heat. Carefully place the breaded eggplant slices in the skillet and cook for 2-3 minutes per side, until golden brown and slightly crispy. Set aside.
Make the sauce: While the eggplant is cooking, heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, reduce heat, and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
Assemble and bake: Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Layer half of the cooked eggplant slices, then top with half of the vegan mozzarella shreds and half of the remaining sauce. Repeat with the remaining eggplant and cheese. Pour any remaining sauce over the top.
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the eggplant is heated through.
Serve: Let it rest for a few minutes before slicing and serving. Enjoy your delicious and healthy vegan eggplant parmesan!
Tips and Variations:
- For extra crispy eggplant: You can bake the breaded eggplant slices in the oven at 400°F (200°C) for about 15-20 minutes before assembling the casserole.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add vegetables: Sauté some mushrooms, bell peppers, or onions and add them to the sauce for extra flavor and nutrients.
- Make it ahead: Assemble the casserole ahead of time and bake it just before serving.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 15-20g Fat: 15-20g Carbohydrates: 40-50g
This easy recipe is perfect for a healthy meal, quick dinner, or even a special occasion. Enjoy the delicious flavors and the satisfaction of creating a homemade masterpiece!