Home Women’s Diet Easy Vegan Eggplant Parmigiana

Easy Vegan Eggplant Parmigiana

09 September 2022 3 years ago128 Views

Looking for an easy recipe for Vegan Eggplant Parmigiana that is reliably delicious, yet light and healthy? Here you go! This comfort food dish was inspired by the rustic Italian food traditions that I admire so much, along with the eggplants and tomatoes growing in my garden. Sometimes traditional eggplant parmigiana can be a belt buster, with layers of gooey cheese, and deep-fried breaded eggplant.

Yet, you can enjoy a lighter, leaner, plant-based version with roasted eggplant, handmade cashew cheese, and an herbal marinara sauce. This simple dish can hit your dinner table in less than 40 minutes, and it’s absolutely scrumptious. All you have to do is boil up some whole grain pasta and toss a green salad to complete your meal. Bring it to your next potluck and watch it disappear.

Pack up the leftovers for your lunch the next day, as this dish is even better after the flavors meld together the next day. I’ve had the chance to learn a lot about Italian food on my culinary travels and studies, though I’m not a true expert of this rich culinary tradition. I’m a fan of Chloe Coscarelli’s classic plant-based Italian dishes.

Easy Vegan Eggplant Parmigiana

(6 votes, average: 5.00 out of 5)
Loading...

5 from 6 reviews

Author: The Plant-Powered Dietitian
Total Time: 2 hours 58 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe Pin Recipe

Description

This lighter, healthier version of Vegan Eggplant Parmigiana is easy, delicious, and totally satisfying.

Ingredients

Cashew Cream Cheese:

1 cup cashews, raw
1/2 cup plant-based milk, plain, unsweetened
1/2 small lemon, juice
1 clove garlic
Pinch kosher salt and white pepper (optional)
1 tablespoon nutritional yeast

Eggplant:

1 large eggplant
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
2 tablespoons whole grain bread crumbs

Herbed Marinara Sauce:

2 cups marinara sauce
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
Pinch black pepper

Instructions

To Make Cashew Cream: Place cashews in a bowl and cover with water. Soak for 2 hours.
Drain cashews. Place cashews in a blender with plant-based milk, lemon juice, garlic, salt and white pepper (optional), and nutritional yeast. Process cashews until very smooth. May have to pause and scrape down sides a few times.
Texture should be thick and creamy.
To Make Eggplant: Preheat oven to 400 F on the broiler setting. Chop eggplant into thin vertical slices and place on a baking sheet. Drizzle with EVOO and sprinkle evenly with salt and bread crumbs. Place in oven on top rack and broil for 8 minutes, until golden.
Remove from oven and reduce heat to 375 F bake setting.
To Make Herbed Marinara Sauce: Mix marinara sauce with garlic, basil, oregano and black pepper in a small bowl.
To Assemble: In a 9×9 baking dish, place ½ cup marinara sauce on bottom and spread out evenly. Layer half the roasted eggplant on top of the marinara sauce, followed by half the remaining marinara sauce, and half the cashew cream. Repeat layers one more time with remaining ingredients. Place uncovered in 375 F oven and bake for 30 minutes.
Remove, allow to cool for 5 minutes, slice into squares, and serve.