Oh My Veggies · by Nicole★ 5.0 (1)
Vegan Eggplant Parmesan
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 17%
CARBS 60G81% OF CAL
6G FIBER46G OTHER8G TOTAL SUGAR
FAT 3G10% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy breaded eggplant slices layered with savory marinara sauce, with nutritional yeast adding umami depth. A flavorful plant-based take on the Italian classic.
mainitalian🍪 sheet pan🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (sliced into ¼” rounds)
- 1 tablespoons salt
- ½ cup flour
- ½ cup plain almond milk
- 1 cup seasoned bread crumbs
- 1 cup Panko
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- Fresh basil for garnish (optional)
- Marinara sauce and pasta for serving (optional)
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 17%
CARBS 60G81% OF CAL
6G FIBER46G OTHER8G TOTAL SUGAR
FAT 3G10% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2475mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 136mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2475MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.