Vegan Eggplant Parmesan
This oven baked eggplant parmesan is a plant-based twist on the classic Italian dish featuring crispy slices of eggplant layered with a savory tomato sauce and creamy bechamel sauce and topped with vegan mozzarella. Big on nutrition while light on your belly without compromising on flavor, it's a testament that vegan cuisine can be just as satisfying and delicious. Perfect for gatherings, weeknight dinners, or a fool-proof hack to sneak in extra veggies for picky eaters.
Ingredients
For the Crispy Eggplant
- 4 medium sized eggplants
- 4 cups whole wheat flour
- Water to thin
- 6 cups panko breadcrumbs
For the Tomato Sauce
- 1 medium onion
- 5 cloves garlic
- 1000 ml passata
- 1 tsp dried basil
- ⅛ tsp chili flakes
- Generous amount of salt and pepper to taste
For the Bechamel
- 6 tbsp olive oil
- 5 tbsp white flour or whole wheat
- 3 cups almond milk
- Salt and pepper to taste
- ⅛ tsp nutmeg
- 1 cup vegan mozzarella cheese
For Assembly
- 2 cups vegan mozzarella cheese
Instructions
For Crispy Eggplant
- Slice your eggplant lengthwise and spread them out onto a baking sheet. Sprinkle both sides with salt and let that sit for 15 minutes for the water to strain out.
- Pat dry both sides of your eggplant slices with a paper towel to remove the water.
- Place 2 cups of whole wheat flour into one bowl. Place breadcrumbs in another. In the last bowl, add the remaining 2 cups of whole wheat flour and whisk in water to thin until you reach a batter-like consistency.
- Dunk your dried eggplant slices into the flour, then into the batter mix, then into the breadcrumbs.
- Bake at 400f for 30 minutes or until golden, flipping halfway.
For the Tomato Sauce
- Sauté your onion until translucent, then add your garlic and cook for one more minute.
- Add in the remaining ingredients and bring to a simmer.
- Season with salt and pepper to taste, and let simmer for 20 minutes for the flavors to come together.
For the Bechamel
- Heat your oil in a small pot, then whisk in your flour.
- Mix in your almond milk, salt, pepper, and nutmeg, and continue to whisk until the sauce becomes nice and thick. *See notes below if your bechamel is not thickening*
- Mix in your vegan mozzarella and mix with a spoon until it has melted.
For Assembly
- Place tomato sauce at the bottom of your baking dish, followed by 1 layer of crispy eggplant, one layer of bechamel, and a layer of vegan mozzarella. Add another layer of tomato sauce, followed by another layer of crispy eggplant, more cheese, and more tomato sauce. Finish off with one more layer of crispy eggplant, the rest of your bechamel sauce, and some more vegan mozzarella.
- Bake uncovered at 350f for 30 minutes, then broil for 3-4 minutes to get the top nice and golden. Be careful to watch carefully, as the top can burn quickly!
- Let the eggplant parm rest for at least 15 minutes. This will help it set so that the slices come out nice and neatly.
- Enjoy with some fresh basil, vegan parmesan cheese, and a fresh salad!
Notes
Bechamel sauce can be tricky if you don’t get the measurements accurate. If your sauce is not thickening you can add more roux to thicken it up (the flour/oil mixture). In a separate pot, mix equal parts oil and flour, then mix that into your sauce. It should thicken up after mixing it in!
Nutrition
Serving: 1serveCalories: 608kcalCarbohydrates: 94.5gProtein: 16gFat: 19.8gSaturated Fat: 9.5gPolyunsaturated Fat: 1.82gMonounsaturated Fat: 6.62gSodium: 716.2mgPotassium: 1071mgFiber: 14gSugar: 12.2gVitamin A: 33.24IUVitamin C: 6.32mgCalcium: 348.8mgIron: 4.2mg
Tried this recipe?Let us know how it was!