Connoisseurus Veg · by Alissa★ 5.0 (6)
Vegan Eggplant Parmesan
NUTRITION · PER SERVING80M COOK
CAL 19%·PRO 16%
CARBS 47G49% OF CAL
9G FIBER24G OTHER14G TOTAL SUGAR
FAT 21G48% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried eggplant layered with marinara sauce and vegan mozzarella, then baked until bubbly. A satisfying plant-based version of an Italian classic.
mainitaliancasserole🥧 baking dish🍳 skillet🔥 ovenveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup unflavored soy or almond milk
- 1/4 cup ground flaxseeds
- 1/4 teaspoon salt
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- Few dashes black pepper
- 1 1/2 pounds eggplant, (1 large or 2 small, salted if necessary, and sliced into 1/2-inch thick rounds)
- Olive oil ((about 1/4 to 1/3 cup, but use as much as you need))
- 3-4 cups marinara sauce, (store bought or homemade)
- 2 cups vegan mozzarella cheese, (store-bought (shredded) or homemade (thinly sliced))
- Cashew Parmesan
At a glance
PER SERVING · TIME 80M
CAL 19%·PRO 16%
CARBS 47G49% OF CAL
9G FIBER24G OTHER14G TOTAL SUGAR
FAT 21G48% OF CAL
4G SAT17G 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
- 20m
- Cook
- 1h
- Sodium
- 1131mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 951mg
- Calcium
- 153mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.