Dairy-Free Classic Eggplant Parmigiana

Indulge in the comforting flavors of Italy with this Dairy-Free Classic Eggplant Parmigiana, a recipe that puts a plant-based twist on a traditional favorite. Perfect for those seeking a wholesome, vegan-friendly option, this dish features crispy baked eggplant coated in a savory blend of gluten-free breadcrumbs and nutritional yeast, layered with a rich, aromatic tomato sauce infused with garlic, onion, and herbs. Fresh basil adds a burst of freshness, while the absence of dairy and gluten ensures it suits a variety of dietary needs. Ready in just 90 minutes, this satisfying entree is ideal for a cozy family dinner or a crowd-pleasing potluck offering.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 large eggplants
• 1 tablespoon salt
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil leaves, chopped
• 1 cup gluten-free breadcrumbs
• 0.5 cup nutritional yeast

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds and lay them out on a large baking sheet.

Step 2

Sprinkle the eggplant slices with the tablespoon of salt and let them sit for about 20 minutes to draw out excess moisture. Rinse the slices under cold water and pat them dry with paper towels.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Stir in the canned crushed tomatoes, dried oregano, dried basil, and black pepper. Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally, until slightly thickened.

Step 7

In another bowl, combine the gluten-free breadcrumbs and nutritional yeast.

Step 8

Brush each eggplant slice with remaining olive oil and coat them in the breadcrumb mixture, pressing lightly to adhere.

Step 9

Place the breaded eggplant slices onto a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through, until golden brown and crispy.

Step 10

Spread a thin layer of the tomato sauce on the bottom of a baking dish.

Step 11

Arrange a layer of baked eggplant slices over the sauce.

Step 12

Spread more tomato sauce over the eggplant and sprinkle with chopped fresh basil.

Step 13

Continue layering with remaining eggplant slices, sauce, and basil, finishing with a layer of sauce on top.

Step 14

Bake the assembled dish in the preheated oven for 20 minutes until the sauce is bubbly.

Step 15

Allow the dish to cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(2188.4g)

Amount per serving	% Daily Value*
Calories	1790.0

Total Fat 57.7g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 9871.8mg	0%
Total Carbohydrate 296.1g	0%
Dietary Fiber 59.5g	0%
Total Sugars 73.7g
Protein 44.6g	0%

Vitamin D 0IU	0%
Calcium 578.3mg	0%
Iron 17.7mg	0%
Potassium 5734.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 9.5%

Carbs: 62.9%