Food Faith Fitness · by Dale Ann Edmiston★ 5.0 (1)
Vegan Eggplant Parmesan
NUTRITION · PER SERVING75M COOK
CAL 26%·PRO 33%
CARBS 98G74% OF CAL
15G FIBER54G OTHER29G TOTAL SUGAR
FAT 11G18% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded and baked eggplant layered with marinara and dairy-free mozzarella. Crispy outside, tender inside, a satisfying plant-based take on the Italian classic.
mainitalian🍪 sheet pan🥧 baking dish🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 large eggplants (sliced into 1/2-inch rounds)
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1/4 cup nutritional yeast
- 2 teaspoons dried oregano
- 3 cups marinara sauce
- 1 cup dairy-free mozzarella cheese (shredded)
- Dairy-free Parmesan cheese (grated, to taste)
At a glance
PER SERVING · TIME 75M
CAL 26%·PRO 33%
CARBS 98G74% OF CAL
15G FIBER54G OTHER29G TOTAL SUGAR
FAT 11G18% OF CAL
2G 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
- 45m
- Sodium
- 1587mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1667mg
- Calcium
- 442mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.