5 from 1 vote
Vegan Eggplant Parmesan
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Traditional Italian Baked Eggplant Parmesan made Vegan. Layered with marinara sauce, lightly fried fresh eggplant slices, and a creamy cashew sauce. Warm. Comforting. Classic.

Course: Dinner, Entree, Main Course
Cuisine: Italian, Vegan, Vegetarian
Servings: 6 servings
Calories per Serving: 298 kcal
Author: Pasta-based
Ingredients
  • 1 medium purple eggplant/aubergine
  • 1 cup all-purpose or whole wheat flour
  • 1/2 cup unsweetened almond milk (or other plant milk)
  • 1/4 cup olive oil
  • 1 cup marinara sauce
Cashew Cream Sauce
  • 1 cup soaked cashews
  • 3/4 cup filtered water
  • 2 cloves fresh garlic
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh lemon juice (or apple cider vinegar)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Instructions
To Prepare Eggplant
  1. Using a peeler, peel the purple skin off the fresh eggplant. Using a sharp knife, slice eggplant into very thin, round slices.

  2. Place eggplant slices on top of paper towels or in a colander. Sprinkle with salt on both sides. Let sit to "sweat" for 20-30 minutes. Blot with paper towels to soak up the beads of water.

To Make the Cashew Cream Sauce
  1. Meanwhile, make your cashew cream sauce. Use the quick-soak method for the cashews if you need to. In a food processor or high-speed blender, add soaked cashews, garlic, nutritional yeast, lemon juice (or apple cider vinegar), water, salt and pepper. Blend on high until creamy

To Fry Eggplant
  1. Fill a bowl with flour and a separate bowl with almond milk. Heat about 1 tablespoon of olive oil in a skillet on medium heat. Dredge each eggplant slice, first in the almond milk then in the flour. Place the slice into the hot oil and fry for about 3 minutes on each side, or until browned.

  2. You can add several eggplant slices to the pan at a time, but don't overcrowd. Add more olive oil as necessary. Once browned, place eggplant on some paper towels to cool and soak up any excess oil

To Make the Eggplant Parmesan
  1. Preheat your oven to 350°F and prepare an 8x8 oven-safe baking dish. Add a layer of your favorite marinara sauce on the bottom. Then layer the fried eggplant slices, overlapping them slightly to leave minimal holes. Layer a few tablespoons of cashew cream on top. Keep layering--sauce, eggplant, cashew cream--until you run out of ingredients.

  2. Cover with aluminum foil and bake in a preheated oven for 30-40 minutes, until the sauce starts to bubble.

Recipe Notes