Baked Eggplant Parmesan with Fresh Basil Recipe
Golden eggplant slices get baked to crispy perfection while fresh basil swoops in like perfume at a red-carpet event.
This baked eggplant parmesan feels indulgent, yet secretly it’s vegan—because yes, plants can wear parmesan’s crown without dairy stealing the spotlight.
The crunchy coating meets luscious marinara sauce, and suddenly you forget every sad, soggy eggplant you’ve ever suffered.
Fresh basil sprinkles magic over layers, giving each bite sophistication and sass, like your favorite heels with comfy sweatpants.
It’s hearty, cozy, and elegant enough to impress guests—or just your cat who clearly judges your cooking.
Baked Eggplant Parmesan with Fresh Basil Recipe
Crispy baked eggplant layered with marinara, vegan parmesan, and fresh basil for a rich, plant-based Italian comfort dish.
Ingredients
Method
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- In one bowl, whisk almond milk. In another, mix flour, garlic powder, oregano, salt, pepper.
- Dip eggplant slices in flour mix, then almond milk, then breadcrumbs mixed with vegan parmesan.
- Arrange coated slices on baking sheet. Drizzle lightly with olive oil.
- Bake 20 minutes per side until golden and crispy.
- Spread marinara sauce in a baking dish, layer baked eggplant, more marinara, and extra vegan parmesan.
- Bake another 15 minutes until bubbly. Garnish with fresh basil before serving.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 11g
Vitamins & Minerals (per serving)
- Iron: 16%
- Calcium: 12%
- Vitamin A: 10%
- Vitamin C: 14%
- Potassium: 18%
Additional Notes & Tips
- Slice eggplant evenly for uniform crispiness.
- Use whole wheat breadcrumbs for more fiber.
- Add chili flakes to marinara for a spicy kick.
