Vegan Eggplant Parmesan

Looking for an easy recipe for Vegan Eggplant Parmesan that is reliably delicious, yet light and healthy? Here you go! This comfort food dish (called Eggplant Parmigiana in Italy) was inspired by the rustic Italian food traditions that I admire so much. This classic recipe for Vegan Eggplant Parmesan is based upon the plant-based ingredients eggplants and tomatoes, which I always have growing in my garden in the summer. You can learn how to make eggplant parm the lighter, healthier way with this recipe, which is based on roasted eggplant, handmade cashew cheese, and an herbal marinara sauce.

This simple dish can hit your dinner table in less than 40 minutes, and it’s absolutely scrumptious. Every time I serve it at my home, it vanishes in no time, and everyone can’t believe it’s 100% vegan! All you have to do is boil up some whole grain pasta on the side and toss up a green salad to balance out your meal. Pack up the leftovers for your lunch the next day, as this dish is even better after the flavors meld together the next day. I’ve had the chance to learn a lot about Italian food on my culinary travels and studies, though I’m not a true expert of this rich culinary tradition. I’m a fan of Chloe Coscarelli’s classic plant-based Italian dishes.

Ingredients in this recipe for Vegan Eggplant Parmesan

Table of Contents

Author: The Plant-Powered Dietitian
Total Time: 40 minutes (not including soaking time)
Yield: 4 servings 1x
Diet: Vegan

Description

Enjoy this delicious, light and healthy Vegan Eggplant Parmesan, which can be prepared in 40 minutes.

Cashew Cream Cheese:

Eggplant:

Herbed Marinara Sauce:

Topping (optional):

2 tablespoons whole grain breadcrumbs
2 tablespoons chopped fresh basil

Instructions

To Make Cashew Cream: Place cashews in a bowl and cover with water. Soak for 2 hours (or use the quick soak method with boiling water for 15 minutes). Drain cashews. Place cashews in a blender with plant-based milk, lemon juice, garlic, salt and white pepper (optional), and nutritional yeast. Process cashews until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy.
To Make Eggplant: Preheat oven to 400 F on the broiler setting. Chop eggplant into thin horizontal slices (from end to end) and place on a baking sheet. Drizzle with EVOO and sprinkle evenly with salt and bread crumbs. Place in oven on top rack and broil for 5-6 minutes, until golden brown. Remove the eggplant from the oven. Reduce the heat setting to 375 F.
To Make Herbed Marinara Sauce: Mix marinara sauce with garlic, basil, oregano and black pepper in a small bowl.
To Assemble: In a 9×9 baking dish, place ½ cup marinara sauce on bottom and spread out evenly. Layer half the roasted eggplant on top of the marinara sauce, followed by half the remaining marinara sauce, and half the cashew cream. Repeat layers one more time with remaining ingredients. Sprinkle with bread crumbs (if desired). Place uncovered in 375 F oven and bake for 30 minutes. Remove, allow to cool for 5 minutes, garnish with chopped basil (if desired), slice into squares, and serve.