On the lookout for a simple recipe for Vegan Eggplant Parmigiana that’s reliably scrumptious, but gentle and wholesome? Right here you go! This consolation meals dish was impressed by the country Italian meals traditions that I like a lot, together with the eggplants and tomatoes rising in my backyard. Generally conventional eggplant parmigiana is usually a belt buster, with layers of gooey cheese, and deep-fried breaded eggplant. But, you’ll be able to take pleasure in a lighter, leaner, plant-based model with roasted eggplant, handmade cashew cheese, and an natural marinara sauce. This easy dish can hit your dinner desk in lower than 40 minutes, and it’s completely delicious. All you must do is boil up some complete grain pasta and toss a inexperienced salad to finish your meal. Deliver it to your subsequent potluck and watch it disappear. Pack up the leftovers in your lunch the subsequent day, as this dish is even higher after the flavors meld collectively the subsequent day. I’ve had the possibility to be taught so much about Italian meals on my culinary travels and research, although I’m not a real knowledgeable of this wealthy culinary custom. I’m a fan of Chloe Coscarelli’s basic plant-based Italian dishes.
This lighter, more healthy model of Vegan Eggplant Parmigiana is straightforward, scrumptious, and completely satisfying.
Cashew Cream Cheese:
- 1 giant eggplant
- 1 tablespoon additional virgin olive oil
- ¼ teaspoon kosher salt
- 2 tablespoons complete grain bread crumbs
Herbed Marinara Sauce:
- To Make Cashew Cream: Place cashews in a bowl and canopy with water. Soak for two hours. Drain cashews. Place cashews in a blender with plant-based milk, lemon juice, garlic, salt and white pepper (optionally available), and dietary yeast. Course of cashews till very clean. Could need to pause and scrape down sides a couple of occasions. Texture ought to be thick and creamy.
- To Make Eggplant: Preheat oven to 400 F on the broiler setting. Chop eggplant into skinny vertical slices and place on a baking sheet. Drizzle with EVOO and sprinkle evenly with salt and bread crumbs. Place in oven on high rack and broil for 8 minutes, till golden. Take away from oven and scale back warmth to 375 F bake setting.
- To Make Herbed Marinara Sauce: Combine marinara sauce with garlic, basil, oregano and black pepper in a small bowl.
- To Assemble: In a 9×9 baking dish, place ½ cup marinara sauce on backside and unfold out evenly. Layer half the roasted eggplant on high of the marinara sauce, adopted by half the remaining marinara sauce, and half the cashew cream. Repeat layers yet another time with remaining substances. Place uncovered in 375 F oven and bake for half-hour. Take away, permit to chill for five minutes, slice into squares, and serve.
Learn to make cashew cream right here.
To make this recipe gluten-free, use gluten-free bread crumbs.
- Prep Time: 20 minutes
- Prepare dinner Time: 38 minutes
- Class: Dinner
- Delicacies: Italian, American
- Serving Dimension: 1 serving
- Energy: 215
- Sugar: 5 g
- Sodium: 352 mg
- Fats: 8 g
- Saturated Fats: 1 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 4 g
Key phrases: parmigiana, eggplant, vegan eggplant parmigiana
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