Vegan Eggplant Parmesan

This Vegan Eggplant Parmesan offers a delightful twist on the classic Italian-American dish, combining layers of savory baked eggplant with rich marinara sauce and creamy cashew cheese. It's a satisfying and hearty meal that's completely plant-based and full of flavor.

Ingredients

• Eggplant - 1 medium (about 250g)
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Breadcrumbs - 1 cup (100g)
• Nutritional yeast - 1/4 cup (25g)
• Garlic powder - 1 teaspoon
• Dried oregano - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Marinara sauce - 1 cup (240ml)
• Cashews - 1/2 cup (75g), soaked in water for 4 hours
• Lemon juice - 1 tablespoon
• Plant-based milk - 1/4 cup (60ml)
• Fresh basil - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let sit for 20 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a shallow bowl, mix the breadcrumbs, nutritional yeast, garlic powder, oregano, and black pepper.
5. Brush both sides of each eggplant slice with olive oil, then dredge in the breadcrumb mixture until evenly coated.
6. Place the breaded eggplant slices on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway through, until golden and crispy.
7. While the eggplant is baking, prepare the cashew cheese by draining the soaked cashews and blending them with lemon juice, plant-based milk, and a pinch of salt until smooth.
8. In a baking dish, spread 1/3 of the marinara sauce on the bottom, layer half of the baked eggplant, half of the cashew cheese, and another 1/3 of the marinara sauce.
9. Repeat the layers with the remaining eggplant, cashew cheese, and marinara sauce.
10. Bake for an additional 15 minutes until everything is heated through and slightly bubbling.
11. Garnish with fresh basil before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Eggplants are rich in antioxidants and can help improve heart health.
• Cashews provide healthy fats and are a good source of protein and minerals.

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