How to Make Vegan Eggplant Parmesan

This vegan eggplant Parmesan is a lighter, baked version of the archetype, comforting dish. Made with layers of roasted eggplant slices, ripe tomatoes and plant-based cheese, this delicious meal is filling and wholesome.

Almost of u.s.a. grew up eating eggplant Parmesan, one of the about hearty and satisfying meals around. Simply when your nutrition restricts the original recipe, what practice you lot do? Consume this version. This meal is dairy-free, egg-free, gluten-free and full of flavor! With 2 easy swaps, this vegan eggplant Parmesan is a guaranteed crowd pleaser.

How practise you make eggplant Parmesan without the cheese?

Simply substitute your favorite vegan shredded mozzarella cheese for cow's-milk mozzarella cheese and apply nutritional yeast in place of Parmesan cheese. Nutritional yeast has a nutty, cheesy season and is packed with plant-based protein, vitamins and minerals. The savory flavour from the nutritional yeast, plus the vegan cheese melted over the eggplant and lycopersicon esculentum, makes for a creamy dish.

Interested in vegan meal planning? Serve this for dinner on Meatless Mon, then have leftovers for tiffin the following solar day!

How to Make Vegan Eggplant Parmesan

Ingredients

• 2 tablespoons olive oil
• 1 minor eggplant, cut into one/2 inch slices
• 1 tablespoon minced fresh basil or ane teaspoon dried basil, divided
• i tablespoon nutritional yeast, divided
• 1 medium love apple, thinly sliced
• i/two cup shredded vegan mozzarella cheese
• Common salt and pepper, to gustatory modality

Directions

Stride 1: Roast the eggplant

Preheat oven to 425°F and grease a baking sheet. Brush each eggplant slice with olive oil and season with salt and pepper. Place on prepared baking sheet. Bake for 15 minutes, and so flip and broil for an boosted v minutes, or until golden brown. Transfer to a wire rack.

Editor's Tip: Choose an eggplant that is smoothen, shiny, on the smaller side and feels heavy. Smaller eggplants tend to take thinner skin and fewer seeds.

Jenna Urben for Gustation of Home

Step 2: Assemble the eggplant Parm

Place half of the eggplant slices in a prepared 1-quart blistering dish. Sprinkle half of the basil and nutritional yeast over the eggplant slices. Place tomato plant slices on top and sprinkle with remaining basil and nutritional yeast. Layer with half of the shredded vegan mozzarella cheese and remaining eggplant slices. Height with remaining vegan cheese.

Jenna Urben for Taste of Home

Step 3: Bake and savour!

Bake uncovered at 350°F for 25 minutes, or until vegan cheese is melted. Serve over pasta, with a side salad or past itself. Leftovers can be stored covered in the refrigerator for upwardly to 5 days. This recipe reheats well in the microwave or oven, likewise.

Jenna Urben for Taste of Dwelling house

Adjacent, bank check out these vegan cabbage recipes.

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Source: https://www.tasteofhome.com/article/vegan-eggplant-parmesan/

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