Vegan Eggplant Parmesan
Garlic-Tomato Toasts
Ingredients
- Cooking spray
- 3 Tbsp egg replacer
- ⅔ cup water
- 1 cup fine dry whole-wheat breadcrumbs
- 1½ tsp dried basil, divided
- 1½ tsp dried oregano, divided
- 1 eggplant (about 1 lb), cut crosswise into 12 slices
- 2 Tbsp extra-virgin olive oil
- 1 (28-oz) can no-salt-added crushed tomatoes
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup shredded vegan mozzarella cheese, divided
- 3 tsp nutritional yeast, divided
- Chopped fresh basil for garnish
Instructions
- Place a large rimmed baking sheet in the oven. Preheat to 425°F. Spray an 8-inch-square baking dish with cooking spray.
- Whisk egg replacer and water together in a shallow dish. Combine breadcrumbs, ½ tsp basil and ½ tsp oregano in another shallow bowl. Dip each eggplant slice in the egg replacer mixture, then press in the breadcrumbs.
- Remove the heated baking sheet from the oven and add oil, tilting to coat. Place the prepared eggplant pieces on the baking sheet (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.
- Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 tsp each basil and oregano.
- Spread 1 cup of the tomato sauce in the prepared dish. Arrange 6 eggplant slices over the sauce (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with ½ cup cheese and 1½ tsp nutritional yeast.
- Repeat with the remaining eggplant, sauce, cheese and the remaining 1½ tsp nutritional yeast. Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.
Side Dish Ingredients
- 2 slices whole-wheat country bread
- 1 small clove garlic, cut in half
- ½ tsp extra-virgin olive oil
- 1 small plum tomato, cut in half
- Kosher salt & coarsely ground pepper, to taste
Side Dish Instructions
- Grill or toast bread. Rub one side of the toasted bread with the cut-side of a garlic clove half and drizzle with extra-virgin olive oil.
- Rub with the cut-side of a tomato half. Sprinkle with kosher salt and coarsely ground pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 2 | |
| Calories |
407
|
93
|
500
|
| Fat (g) | 20 | 3 | 23 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 9 | 4 | 13 |
| Carb (g) | 45 | 12 | 57 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 654 | 163 | 817 |
EatingWell Meal Plan
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