Vegan Eggplant Parmesan

I think you either love eggplant or you don’t.

I would eat eggplant everyday, all the time, anyway you served it to me. Vegan eggplant parm being my fave!

My family that is pretty divided on issue. My neighbors Yanira and Dustin are fans however, and now when I want to bake up a big pan of vegan eggplant parm, I just take 1/3 of it to them!! And truly I just can’t understand why, WHY, my kids don’t adore this cheesy, gooey, saucy, perfect dish like I do.

Next to a “meatball” sub, vegan eggplant parm is hands down my favorite Italian dish. And before I was vegan it was the dish I always ordered when we went out to eat Italian.

I like it best when it is cooked in layers like a lasagna. I like to cut into multiple layers or perfectly fried eggplant, gooey cheese, and marinara. I also like it with a nice big side of pasta!

And here is the thing, vegan eggplant parm is actually easy to make. It’s a little time consuming, so if you have your heart set on a quick weeknight, 30 minute dinner, this isn’t it. You could however prep this vegan eggplant the night before and pop it in the fridge. That way it would be ready for the oven when you get home from work or whenever you are ready to bake it. You can also divide the recipe bake it in two smaller dishes, and pop one in the freezer for later! Especially if you are single or have a smaller family and don’t need a 9x13 pan of eggplant parm at one time.

The all purpose vegan cheese sauce that is used in the this recipe is my go to for dishes like this. I use it for vegan lasagna, to top pizza, for making enchiladas, quesadillas, Mac and cheese, and even grilled cheese. I make a lot of vegan cheese and have almost 40 vegan cheese recipes on the the site including sliceable and shreddable mozzarella, but for recipes like this vegan eggplant parmesan, you want a super gooey, melty vegan cheese, and this cheese sauce is exactly what you want. Its magic and you WILL probably find yourself licking the pot. I don’t judge!!! This vegan cheese sauce recipe easily becomes a staple once you make it and learn the magic that it is. It is cashew bases BUT you can easily swap sunflower seeds in and equal amount if you are allergic or to save money. Its still just as good!!

So if you have been wanting, needing, craving, vegan eggplant parm, get to it! It is saucy, fried, baked, cheesy comfort food with a side of carby noodles for good measure. So basally it’s food perfection by my standards!

INGREDIENTS:

• 2 medium sized eggplants

• 1 batch Easy all purpose vegan cheese sauce

• 2 cups vegan breadcrumbs or matzah meal for Passover

• 1 cup plant based milk

• 1/2 cup vegan plain unsweetened yogurt

• 1/3 tapioca or corn starch

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/4 cup vegan parmesan cheese, homemade or store bought

• neutral flavored oil good for frying

• pasta noodles (we use spaghetti noodles)

MARINARA SAUCE:

• 1 (14 oz) can diced tomatoes

• 1 (28 oz) can crushed tomatoes

• 1/4 cup red wine

• 1/2 medium yellow onion, diced

• 1 teaspoon each, thyme, rosemary, basil, salt

• 2 teaspoons minced garlic

*if you don’t want to make your own sauce from scratch you can mix your favorite jar or pasta sauce with one drained 14 oz can of diced tomatoes, and 14 cup wine

INSTRUCTIONS:

1. Begin by preparing the All Purpose Cheese Sauce and setting aside.

2. Next make the sauce by adding the diced onion to a medium sized pot with a teaspoon of oil over medium heat. Let the onions cook until soft and translucent. Add the minced garlic and red wine. Stir and let the onion, garlic, and wine cook for a few minutes. Add the tomatoes and spices and reduce the heat to low. Allow the sauce to simmer while you prepare the eggplant.

3. Next, wash and slice the eggplant lengthwise about 1/4 of an inch thick.

4. Set out three shallow dishes or pie plates. In one dish add the starch. In another add the plant milk and yogurt whisked together. In the last dish add the breadcrumbs, salt and garlic powder.

5. First dip a slice of eggplant in the starch, making sure to cover it completely. Next dip in the milk mixture, and finally into the breadcrumbs, again making sure each piece it coated.

6. Place a metal cooling rack on top of a paper towel lined cookie sheet. If you do not have a cooling rack you can place a few paper towels on a cookie sheet. Placing the fried eggplant onto the cooling rack allows excess oil to drip off and helps keeps the eggplant crispy. Place near stove.

7. Heat a few inches of oil in a large skillet over medium heat. Once the oil is nice and hot, add 3 or 4 slice of eggplant at a time, depending on pan size. Allow each piece to fry on each side for a few minutes or until each side is crispy and golden brown. Repeat with all remaining eggplant, placing fried pieces onto the cooling rack.

8. Preheat oven to 350 degrees.

9. To build the eggplant parm, add about 1/2 cup of marinara to the bottom of a 9x13 inch baking dish. Next add a layer or eggplant. Add sauce to the top, then spread a thin layer of cheese sauce over the marinara. If the cheese sauce has gotten too thick after cooling, add a few tablespoons of water and reheat, whisking the water in. The cheese sauce will thin it back out once reheated so it will spread easily.

10. Repeat this process of layering eggplant, sauce, and cheese, the top layer ending with cheese sauce. Sprinkle the top with vegan parm, and a little dried basil if you like. Place pan on middle oven rack and bake for about 45 minutes.

11. If you are serving with pasta, cook according to package directions 20 minutes before eggplant is finished baking.

12. Slice as you would lasagna and serve with a side of pasta.

If you like this recipe, then try these:

The Perfect Vegan Lasagna

Beyond Meatball Filled Bread Bowls

Vegan Stuffed Crust Pizza

Vegan Italian Noodle Bake

I love Italian food, especially lasagna, but don’t always feel like taking the time and energy to make it.

So when I am craving noodle filled, cheesy, saucy Italian goodness in a hurry, this quick Italian noodle bake fits the bill!

It’s delicious comfort food at it’s best! Like lasagna but easier!! And sometimes I am just in the mood for easier!!

I especially love the wide eggless ribbon noddles that we use, but if you can’t find any near you, feel free to use any noodle you like. This quick recipe also freezes and reheats well, so Its perfect for meal prep!

You can use any easy ground meat substitute you like. Vegan round sausage or beef. Store-bought or homemade ground seitan would work.

This recipe also has lots of cheese. Which I am always a fan of. You can buy vegan cheese already shred, or try your hand at making your own easy vegan cheese! We have lots of sliceable, shreddable vegan cheese recipes on the the site that would be delicious in this recipe, and even a super easy vegan cream cheese recipe that is my all time favorite !

Thanks goodness for easy comfort food vegan dinners!

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INGREDIENTS:

• 16 oz package of wide ribbon eggless noodles

• 28 oz can crushed tomatoes

• 1 lb Lightlife ground “beef” or sausage, or any other ground vegan meat you like

• 1 small yellow onion, diced

• 1 small red or yellow bell pepper, diced

• 2 teaspoons minced garlic

• 1/2 cup non dairy plain yogurt

• 2 tablespoons dijon mustard

• 3 tablespoons non dairy cream cheese

• 1 cup vegan cheddar shreds, homemade or store bought

• 1 cup vegan mozzarella shreds, homemade or store bought

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon salt

• 1/2 teaspoon pepper

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INSTRUCTIONS:

Preheat oven to 350 degrees

1. Boil Noodles according to package instructions. Drain noodles and mix in the yogurt, cream cheese, and dijon mustard. Set aside.

2. In a large skillet, add a few teaspoons of oil over medium heat. Add the onion, garlic and pepper to the pan. Cook until the veggies are soft. Add the Lightlife and break apart into a crumble using a spatula. Allow the meatless crumble to cook through.

3. Once the the meatless crumbles have cooked through, add the can of crushed tomatoes to the same pan. Add the thyme, oregano, salt and pepper and allow the sauce to simmer for about 10 minutes.

4. In a large casserole dish or 9x13, add half of the noodles to the bottom. Top the noodles with half of the sauce mixture. Next, add the remaining noodles and top with the remaining sauce.

5. Sprinkle the top with the cheddar and mozzarella cheeses ,and place on the top rack of the oven for 25-30 minutes. Long enough to melt the cheese and heat the casserole through.

6. This recipe works well for meal prep. You can easily freeze any leftovers and thaw to reheat for a quick and easy weeknight dinner.

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If you liked this recipe, try these:

Muffin Cup Vegan Lasagna

One Pot Creamy “Chicken” Pasta

Vegan Italian Potato Roll Up

Vegan Italian Potato Roll Up

Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it.

So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up!

My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies.

I used vegan tofu ricotta in this recipe. If you have never made it, its super easy and any leftovers keep for about a week in the fridge. I love it and kind find so many ways to use up whats left over!

The super thin potatoes crisp up when you bake the roll, making the perfect gluten free alternative to a pastry wrap. Plus, potatoes are delicious and agin my favorite food group, so I don’t even miss a bready wrap!

This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

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INGREDIENTS:

• 2-3 russet potatoes, peeled (I used 2 large potatos)

• 1/2 batch tofu ricotta

• 1 package vegan sausage (I used Lightlife) or you can use 4 vegan sausage, casing removed and crumbled up.

• 16 oz fresh spinach

• 1/2 to 1 cup marinara sauce

• 1/2 cup vegan parmesan shreds, any that melt (we used follow your heart)

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Using a mandolin, cut the potatoes on the 1/8 inch setting. If you do not have a mandolin, you can try thinly slicing them on a box grater, using the side that has one single blade, or carefully, thinly slice them using a sharp knife. They need to be around 1/8 of an inch thick.

2. Line a baking sheet with parchment paper, and lightly spray with some cooking oil. Sprinkle the pan with 1/4 cup of the parmesan shreds.

3. Lay the potatoes on the pan in a thin single layer, making sure each potatoes is touching and overlapping just a little. You should be able to cover the pan with the potatoes. Give the potatoes a little sprinkle of salt, and another spray with some oil. Place the pan in the oven and bake for 25 minutes.

4. While the potatoes are baking, prepare the ricotta according to instructions.

5. Add the sausage to a large skillet over medium heat, breaking it into a crumble with a spatula and allowing it cook though. When the sausage is 3/4 of the way done cooking, add the spinach to the pan and let it wilt, and finish cooking with the sausage.

6. Check the potatoes after 25 minutes. They should be soft and sticking together. If they do not seem done, give them 5 more minutes. Once they are done cooking, remove from oven (but leave the oven on) and allow them to cool on the pan for about 10 minutes.

7. Once the potatoes have cooled, spread a nice thick, even, layer of ricotta over the surface of the potatoes. Next sprinkle the sausage and spinach mixture over the ricotta. Lastly, cover the sausage layer in a layer or marinara.

8. Starting at the end that you began layering the potatoes, carefully begin rolling into a burrito shape, using the parchment paper to help you get started. One potatoes might break when you are rolling it up, just press them back together and keep rolling. Give the roll up another spray of oil, and sprinkle the remaining 1/4 cup of parm shreds over the top. Put the roll up back in the oven for about 25 minutes. You want the roll up to heat through, and the parm to melt and brown.

9. Remove from oven and allow to cool some before slicing and serving. Sprinkle with dried parsley or oregano to garnish.