Vegan Eggplant Parmesan
This eggplant parmesan recipe is as easy as they get! Only 5 ingredients are required to make this egg and dairy-free baked eggplant. Pair with some pasta and try this recipe for a healthy weeknight meal!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5 servings
- 2 medium eggplants
- 1 Tablespoon salt
- 1 1/4 cup whole wheat bread crumbs
- 2 Tablespoons Italian seasoning
- 3/4 cup plain unsweetened almond milk
- 3/4 cup whole wheat flour
- whole wheat pasta
- marinara sauce
- parmesan cheese (if not vegan)
Preheat oven to 350 degrees Fahrenheit
Cut eggplant into 1/4 inch slices and place on paper towels
Sprinkle salt on eggplant and let sit for 10 minutes
Using a paper towel, blot excess salt, and water off eggplant
On one plate, add flour. On another plate, mix together breadcrumbs and Italian seasoning. Pour almond milk into a bowl.
Take an eggplant slice and dip in flour on both sides, then dunk in almond milk, then coat with breadcrumbs. Place on baking sheet lined with parchment paper. Do this to all the eggplant slices.
Bake for 20 minutes. Flip and bake for an additional 2-3 minutes.
Serve with pasta, marinara, and cheese (if not vegan)
To reheat, bake in oven set to 350 degrees Fahrenheit for 5 minutes
Serving: 2slices | Calories: 136kcal | Carbohydrates: 26.4g | Protein: 4.2g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 33mg | Potassium: 461mg | Fiber: 7.4g | Sugar: 6g | Calcium: 40mg | Iron: 1.4mg