Dairy-Free Eggplant Parmigiana

Indulge in the rich, comforting flavors of this Dairy-Free Eggplant Parmigiana, a plant-based twist on the classic Italian favorite. This recipe features tender, golden-brown eggplant slices coated in a crispy breadcrumb and nutritional yeast crust, layered with zesty marinara sauce and melty dairy-free mozzarella cheese. A chickpea flour batter adds a protein-packed, wholesome touch, while fresh basil enhances the dish with vibrant, herbaceous notes. Perfectly balanced and completely free of dairy, this satisfying entrée is ideal for vegans or anyone looking to savor a lighter, allergen-friendly comfort food. With just 20 minutes of prep time, it’s easy to bring this hearty, crowd-pleasing casserole to the table—perfect for weeknight dinners or special occasions alike!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 4 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups breadcrumbs
• 0.5 cup nutritional yeast
• 0.5 cup fresh basil
• 1 teaspoon garlic powder
• 3 cups marinara sauce, divided
• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon apple cider vinegar
• 1 cup dairy-free mozzarella cheese, shredded

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt to release any excess moisture. Let them sit for about 15 minutes and then pat them dry with a paper towel.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

In a shallow bowl, combine the chickpea flour, water, and apple cider vinegar to create a thick batter.

Step 4

In another bowl, mix together the breadcrumbs, nutritional yeast, garlic powder, salt, and black pepper.

Step 5

Dip each eggplant slice into the chickpea flour batter, letting any excess drip off, then coat it with the breadcrumb mixture. Repeat until all slices are coated.

Step 6

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry each eggplant slice for about 2-3 minutes on each side, until golden brown. Transfer them onto a paper towel-lined plate to drain any excess oil.

Step 7

Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9x13-inch baking dish.

Step 8

Layer half of the fried eggplant slices over the sauce, followed by another cup of marinara sauce, half of the dairy-free mozzarella cheese, and a sprinkle of fresh basil.

Step 9

Repeat with the remaining eggplant slices, another cup of marinara sauce, and the rest of the dairy-free mozzarella cheese.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.

Step 12

Allow the Dairy-Free Eggplant Parmigiana to cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(1642.0g)

Amount per serving	% Daily Value*
Calories	2224.6

Total Fat 98.7g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 6880.4mg	0%
Total Carbohydrate 265.8g	0%
Dietary Fiber 50.7g	0%
Total Sugars 59.5g
Protein 69.7g	0%

Vitamin D 0IU	0%
Calcium 856.1mg	0%
Iron 17.6mg	0%
Potassium 3570.3mg	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: 39.8%

Protein: 12.5%

Carbs: 47.7%