Vegan Eggplant Parmesan Recipe | Yummly
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Vegan Eggplant Parmesan

MINIMALIST BAKER(14)
Josie Guste Mahana: "Really yummy. But sadly the breadcrumbs mixture d…" Read More
10Ingredients
75Minutes
860Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 1 eggplant (medium, as narrow as possible - see notes for more tips)
  • 1/4 cup unbleached all purpose flour (or other flour of choice)
  • 1 cup panko breadcrumbs (GF for gluten free eaters)
  • 2 tablespoons vegan Parmesan (+ more for serving, or sub 1 Tbsp nutritional yeast)
  • 1 teaspoon dried oregano (or 2 tsp fresh)
  • 1/4 teaspoon sea salt
  • 1/2 cup almond milk (unsweetened plain, or other neutral milk)
  • 1 teaspoon cornstarch
  • 8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten free)
  • 2 cups marinara sauce
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    NutritionView More

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    860Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories860Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol<5mg2%
    Sodium1410mg59%
    Potassium1800mg51%
    Protein28g55%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate165g55%
    Dietary Fiber20g80%
    Sugars35g70%
    Vitamin A45%
    Vitamin C25%
    Calcium20%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Really yummy. But sadly the breadcrumbs mixture didn’t stick well for me. I had the gluten free Panko breadcrumbs. I think the finer wheat crumbs would work better. Also, I used shredded Parmesan and I think the ground Parmesan would work better. Definitely would add more seasonings next time to mix it up. But husband was impressed and really loved it. So did my little ones. Big win all around, even if it wasn’t pretty
    Brett a year ago
    This was really good. Definitely going to make it again
    Liz 3 years ago
    Easy and delicious. It was my first time cooking with eggplant and it turned out great! I didn’t pre fry the eggplant and it was still crispy on the outside. My only complaint is that “1 eggplant” is not very helpful - a volume or weight (even if it’s approximate) would be better.
    Denise W. 3 years ago
    Very easy and delicious. Will do again and again
    Kristin 3 years ago
    Delicious. My non vegan mom loved it too.
    The recepie was simple and it turned out great! Im sure I will make it again
    Wilson 3 years ago
    Amazing and crispy! Will be added to rotation
    Dyamon Lockett 4 years ago
    Each stage is needed, great recipeveey tasty
    Kat J. 4 years ago
    Wow! One of my favorite Yums so far! Amazing!
    Rachel 4 years ago
    Amazing!! First time using eggplant & even my 6 year old was a fan.
    Jen 4 years ago
    This was delish. I was nervous because I’ve never had eggplant before but this was an excellent dish. Also very filling. I will make again.
    K Vincent 4 years ago
    This took a bit longer than I expected, but it was so delicious. My kids loved it and my husband was highly impressed. I will definitely make this again.
    Madie 4 years ago
    It was delicious! 100% recommend
    Denise W. 4 years ago
    It was amazing! I added slices of provolone at the end on top of the sauce. I used a favorite jar sauce to save time.

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