Dairy-Free Eggplant Parmesan
Discover the joy of comfort food reimagined with this luscious Dairy-Free Eggplant Parmesan. Perfect for those avoiding dairy or embracing a plant-based lifestyle, this recipe swaps traditional cheese with creamy cashew cheese and elevates it with the nutty richness of almond flour and nutritional yeast. Tender slices of eggplant are coated in a savory, gluten-free breading, pan-fried to golden perfection, and layered with marinara sauce for a robust, hearty flavor. A sprinkle of fresh basil adds a burst of brightness to every bite, making it a beautiful centerpiece for your next family dinner. Ready in just over an hour, this wholesome dish is a delicious, allergen-friendly take on a classic you’ll return to again and again.
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Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup almond flour
- 1 cup nutritional yeast
- 1 tablespoon Italian seasoning
- 1 cup cashew cheese
- 2 cups marinara sauce
- 8 fresh basil leaves
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants into 1/4-inch thick rounds. Place them on a large baking sheet and sprinkle with salt. Allow them to sit for about 15 minutes to draw out excess moisture, then pat them dry with a paper towel.
Step 3
In a shallow bowl, combine almond flour, nutritional yeast, Italian seasoning, salt, and black pepper.
Step 4
Dip each eggplant slice into the mixture, pressing lightly to coat both sides with the seasoned almond flour.
Step 5
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in a single layer and fry until golden brown on both sides, about 2-3 minutes per side. You may need to do this in batches, adding more oil as needed.
Step 6
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Step 7
Layer the fried eggplant slices over the sauce, followed by a dollop of cashew cheese on each slice, then more marinara sauce.
Step 8
Repeat layers until all ingredients are used, finishing with a generous layer of marinara sauce on top.
Step 9
Cover the baking dish with foil and bake for 30 minutes.
Step 10
Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and slightly golden.
Step 11
Allow to cool for a few minutes, then garnish with fresh basil leaves before serving.
Nutrition Facts
| Serving size | (2415.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2579.7 |
| Total Fat 184.5g | 0% |
| Saturated Fat 26.3g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 0mg | 0% |
| Sodium 5768.4mg | 0% |
| Total Carbohydrate 175.2g | 0% |
| Dietary Fiber 78.3g | 0% |
| Total Sugars 66.9g | |
| Protein 85.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1014.5mg | 0% |
| Iron 36.7mg | 0% |
| Potassium 5838.2mg | 0% |
Source of Calories