Nora Cooks · by Nora★ 5.0 (20)
Vegan Eggplant Parmesan
NUTRITION · PER SERVING85M COOK
CAL 17%·PRO 22%
CARBS 52G61% OF CAL
7G FIBER30G OTHER15G TOTAL SUGAR
FAT 11G31% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy breaded eggplant layered with marinara and vegan mozzarella. A comforting, plant-based take on the classic Italian dish.
mainitalianpasta⚙️ food processor🥧 baking dish🍪 sheet pan🔥 oven🌀 blendergluten freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups panko breadcrumbs (or vegan-friendly cornflakes if gluten free)
- 1 cup raw cashews (or sunflower seeds, pepitas)
- 1/3 cup nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 cup unsweetened soy milk
- 1/3 cup all-purpose flour (use gluten-free flour or cornstarch if gluten free)
- 2 large or 3 medium eggplants (about 2 lbs)
- 3 cups marinara sauce
- 1 recipe Stretchy Vegan Mozzarella (or 2-3 cups vegan mozzarella shreds)
- 1/4-1/2 cup Vegan Parmesan (either homemade or store-bought)
- 1/4 cup chopped fresh basil
At a glance
PER SERVING · TIME 85M
CAL 17%·PRO 22%
CARBS 52G61% OF CAL
7G FIBER30G OTHER15G TOTAL SUGAR
FAT 11G31% OF CAL
3G SAT9G 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
- 30m
- Cook
- 55m
- Sodium
- 976mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 917mg
- Calcium
- 202mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 976MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.