Vegan Baked Eggplant Parmesan (oil free)

healthy vegan baked eggplant parmesan recipe

Serve this Vegan Baked Eggplant Parmesan over whole grain noodles (or zoodles for gluten free) and marinara sauce for a filling & comforting meal! This recipe is oil free and gluten free.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Italian

Keyword: baked eggplant parmesan, plant based eggplant parmesan, vegan eggplant parmesan

Servings:

Calories: 166kcal

Author: Kim Murphy

Ingredients

1 medium eggplant
1 1/2 cups marinara sauce
1 cup almond flour or any whole grain flour
2 tablespoon yellow corn meal
2 tablespoons nutritional yeast
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions

Preheat oven to 400° F. Line a baking sheet with a silicone baking mat or parchment paper.
Slice off the ends of the eggplant. Then slice into 1/2 inch thick slices.
Pour marinara sauce in a medium bowl.
Mix together all the dry ingredients in a 2nd medium bowl.
Create an assembly line of eggplant, marinara sauce, almond flour mixture, and baking sheet.
Coat an eggplant slice in the marinara sauce, shaking off the excess (I use my left hand for this). Then coat eggplant slice in the almond flour mixture, shaking off the excess (I use my right hand for this). Place coated eggplant on the baking sheet. Repeat for the rest of the slices.
Bake for 15 minutes, flip the slices, then bake for 15 more minutes.
Serve over your favorite whole grain pasta or zoodles and marinara sauce!

Notes

For nut free, I like to use chickpea flour because it has a neutral taste. You can also use oat flour or whole wheat flour.

Nutrition