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Top down view of a slice of vegan baked eggplant parm on a plate with a twirl of spaghettini.

Vegan Baked Eggplant “Parmesan” The TTT Way

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5 from 1 review

  • Author: Kathryn Alexandre
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Vegan baked eggplant “parm” with all the taste and less fuss! Skip the dipping, the breading and the extra mess for this tasty dish!

Ingredients

Units Scale
  • 1– 1 1/2 large eggplant (12 pieces)*
  • 1 1/2 tbsp oil
  • Salt and pepper to taste
  • 950 ml marinara sauce (or preferred tomato sauce)
  • 2 cups breadcrumbs (homemade or store-bought)
  • 1 tbsp dried oregano + 1 tbsp dried basil (or use Italian seasoned breadcrumbs)
  • fresh basil or parsley to garnish*

For the Bechamel:

  • 1/2 shallot or 1/4 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp vegan butter
  • 3 tbsp white all-purpose flour
  • 2 cups soy milk
  • 2–3 tbsp nutritional yeast
  • 1/8 tsp nutmeg
  • 1/4 tsp salt

*Fresh ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Preheat your oven to 425 degrees F. Wash and slice off the stem and bottom ends of the eggplant (toss them in your veggie scrap bag for homemade broth!). There’s no need to peel the skin. Slice the eggplant lengthwise into ¼”-½” slices.
  2. Lay the eggplant slices in a single layer on two prepared baking sheets. Brush each side of the slices with olive oil and sprinkle with salt and pepper (I like to combine the oil, salt, and pepper in a small dish and use a pastry brush to brush the oil on each slice). Bake for about 20 minutes, flipping the pieces of eggplant and the pans halfway through.
  3. Meanwhile, prepare the bechamel on the stovetop.
  4. In a small pot, heat the butter over medium low heat until melted and just sizzling. Add the chopped onion and garlic. Cook for 1-2 minutes until fragrant.
  5. Add the flour 1 tbsp at a time, whisking quickly to combine the flour with the butter. Once all the flour is added, let it cook for about a minute. 
  6. Add the milk ¼ cup at a time, whisking quickly to prevent lumping. When all the milk is added, whisk in the nutritional yeast, nutmeg, and salt. 
  7. Allow to cook for 5-10 minutes until thick. 
  8. To assemble: remove the eggplant from the oven and lower the oven temperature to 350 degrees F. Prepare a 9×11” baking dish with a layer of tomato sauce on the bottom. Then add a layer of eggplant. Sprinkle half the breadcrumbs over the eggplant. Spoon another layer of tomato sauce, then a layer of bechamel. Repeat with remaining eggplant, breadcrumbs, tomato sauce, and the final layer should be bechamel. 
  9. Bake for 20 minutes to warm all the layers through. It will be ready when the tomato sauce starts to bubble and the bechamel is lightly browned on top.
  10. Garnish with fresh basil or parsley and serve on a bed of noodles, with roasted vegetables, or as a loaded sandwich!

Notes

*Cost Comparison: CAD $14.75 ($2.46/serving) vs. CAD $18.06 – $28.31 for 1 ½ lb veal, 2 eggs, and 8 oz shredded mozzarella. OR: $17.72 – $20.64 for 18oz chicken breasts, 2 eggs, and 8 oz shredded mozzarella.

*Feel free to bread the eggplant if you’d like. Mix 1 ¼ cup chickpea flour with ½ cup plus 2 tbsp water and stir until the consistency is close to a beaten egg. Dip the eggplant slices in the chickpea flour mixture, then breadcrumbs, and fry until golden on each side. Layer the slices as stated above with tomato sauce and bechamel. Bake the compiled dish for 25-35 minutes until the eggplant is soft and the sauce bubbles.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Italian

Find it online: https://tastythriftytimely.com/one-of-our-favourites-eggplant-parmesan/