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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.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants sliced into ½-inch rounds
  • 1 ½ cups marinara sauce
  • 1 cup breadcrumbs
  • ½ cup vegan parmesan cheese
  • ½ cup all-purpose flour
  • ¾ cup unsweetened almond milk
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh basil leaves chopped (for garnish)

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
  2. In one bowl, whisk almond milk. In another, mix flour, garlic powder, oregano, salt, pepper.
  3. Dip eggplant slices in flour mix, then almond milk, then breadcrumbs mixed with vegan parmesan.
  4. Arrange coated slices on baking sheet. Drizzle lightly with olive oil.
  5. Bake 20 minutes per side until golden and crispy.
  6. Spread marinara sauce in a baking dish, layer baked eggplant, more marinara, and extra vegan parmesan.
  7. 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.