Vegan Eggplant Parmesan

​Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the comfort food factor without animal products. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets.

Carolyn Casner
​Ingredients
  • Cooking spray 
  • 3 tablespoons egg replacer
  • ⅔ cup water
  • 1 cup fine dry whole-wheat breadcrumbs
  • 1 ½ teaspoons dried basil, divided
  • 1 ½ teaspoons dried oregano, divided
  • 1 eggplant (about 1 pound), cut crosswise into 12 slices
  • 2 tablespoons extra-virgin olive oil
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup shredded vegan mozzarella cheese, divided
  • 3 teaspoons nutritional yeast, divided
  • Chopped fresh basil for garnish
​
Nutrition Facts
Serving Size: 1 1/2 cups

Per Serving:407 calories; protein 9.4g; carbohydrates 44.9g; dietary fiber 11.4g; sugars 11.2g; fat 20.1g; saturated fat 8.1g; vitamin a iu 1664.3IU; vitamin c 16.6mg; folate 83.2mcg; calcium 68.1mg; iron 5.2mg; magnesium 30.2mg; potassium 926.9mg; sodium 653.5mg; thiamin 1.3mg.
Exchanges: 5 fat, 3 1/2 vegetable, 1 starch
​Directions
  • Step 1: Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F. Spray an 8-inch-square baking dish with cooking spray.
  • Step 2: Whisk egg replacer and water in a shallow dish. Combine breadcrumbs and 1/2 teaspoon each basil and oregano in another shallow bowl. Dip each eggplant slice in the liquid, then press in the breadcrumbs.
  • Step 3: Remove the heated baking sheet from the oven and add oil, tilting to coat. Arrange the prepared eggplant pieces on it (don't let the pieces touch). Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices and continue baking until golden brown, about 15 minutes more.
  • Step 4: Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.
  • Step 5: Spread 1 cup of the tomato sauce in the prepared baking dish. Arrange 6 eggplant slices on top (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with 1/2 cup cheese and 1 1/2 teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and nutritional yeast.
  • Step 6: Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.
Tips
To make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.