Vegan Classic Eggplant Parmigiana

Indulge in the ultimate comfort food with this Vegan Classic Eggplant Parmigiana, a plant-based twist on the beloved Italian favorite. Tender, golden-fried slices of eggplant are layered with rich marinara sauce, ooey-gooey vegan mozzarella, and aromatic herbs like oregano and basil, creating a dish that's both hearty and flavorful. A flaxseed-based batter and crispy breadcrumb coating give every bite a satisfying crunch, while fresh basil leaves provide a burst of freshness to complement the savory layers. Perfect for family dinners or a cozy night in, this recipe is dairy-free, egg-free, and utterly delicious. Ready in just over an hour, it’s a crowd-pleaser you’ll want to make again and again.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 1 cup plain unsweetened almond milk
• 2 tablespoons ground flaxseed
• 2 cups breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cups marinara sauce
• 2 cups vegan mozzarella cheese
• 1 cup fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch slices. Lay them out flat and sprinkle both sides with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels.

Step 3

Prepare a flax egg mixture by combining almond milk and ground flaxseed in a bowl. Let it sit for 10 minutes until it thickens.

Step 4

Set up a breading station: place flour on a plate, flax egg mixture in a shallow bowl, and a mixture of breadcrumbs, garlic powder, dried oregano, dried basil, the remaining salt, and pepper on another plate.

Step 5

Dredge each eggplant slice in the flour, dip in the flax egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.

Step 6

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Add more olive oil as needed. Place fried slices on a paper towel-lined plate to drain excess oil.

Step 7

In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, then sprinkle half of the vegan mozzarella cheese on top. Repeat the layers with remaining eggplant, sauce, and cheese.

Step 8

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Step 9

Let the Eggplant Parmigiana cool for a few minutes before serving. Garnish with fresh basil leaves before serving for an added fresh flavor.

Nutrition Facts

Serving size	(2459.8g)

Amount per serving	% Daily Value*
Calories	3344.9

Total Fat 161.4g	0%
Saturated Fat 79.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 12609.8mg	0%
Total Carbohydrate 342.5g	0%
Dietary Fiber 41.5g	0%
Total Sugars 47.5g
Protein 76.4g	0%

Vitamin D 100.0IU	0%
Calcium 3355.5mg	0%
Iron 25.1mg	0%
Potassium 1954.0mg	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: 46.4%

Protein: 9.8%

Carbs: 43.8%