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Eggplant Parmigiana

Eggplant Parmigiana

This classic Italian dish is sure to get gobbled up. If you’d rather, use our homemade marinara sauce recipe to accompany this recipe.

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Servings
3 slices of eggplant with 1/2 cup of sauce
Calories Cholesterol Sat Fat Carbs
381 0mg 3g 43g
Recipe Footprint (for Recipe's Default # of Servings)
2.2 Water saved (gallons) [animal consumption only]
8.9 Manure (pounds) not deposited into the environment
10.0 Grains / feed (pounds) not consumed by animals
21.8 Methane (gallons) not created by animals
266.9 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
  • 1 eggplant (peeled and cut into 1/2 inch slices)
  • 16 oz marinara sauce
  • 1/2 C flour (unbleached all purpose)
  • 1/2 C soy milk
  • 1/2 C bread crumbs (Italian)
  • 2 Tbsp olive oil
  • 1 C mozzarella cheese (soy) (shredded)
  • 1/4 C Parmesan cheese (non-dairy grated)
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
  • 1 eggplant (peeled and cut into 1/2 inch slices)
  • 16 oz marinara sauce
  • 1/2 C flour (unbleached all purpose)
  • 1/2 C soy milk
  • 1/2 C bread crumbs (Italian)
  • 2 Tbsp olive oil
  • 1 C mozzarella cheese (soy) (shredded)
  • 1/4 C Parmesan cheese (non-dairy grated)
Servings
3 slices of eggplant with 1/2 cup of sauce
Calories Cholesterol Sat Fat Carbs
381 0mg 3g 43g
Recipe Footprint (for Recipe's Default # of Servings)
2.2 Water saved (gallons) [animal consumption only]
8.9 Manure (pounds) not deposited into the environment
10.0 Grains / feed (pounds) not consumed by animals
21.8 Methane (gallons) not created by animals
266.9 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. Place the flour, soy milk and bread crumbs into separate bowls; dredge the eggplant into each bowl in that order.
    Place the flour, soy milk and bread crumbs into separate bowls; dredge the eggplant into each bowl in that order.
  2. In a large pan, heat the oil and cook the coated eggplant slices until golden brown and crispy on each side; drain on paper towels.
    In a large pan, heat the oil and cook the coated eggplant slices until golden brown and crispy on each side; drain on paper towels.
  3. Place the cooked eggplant slices into a lightly greased baking pan; top with the marinara sauce and cheeses, and bake at 350 degrees (covered) for 20 minutes or until heated through and the sauce is bubbly.
    Place the cooked eggplant slices into a lightly greased baking pan; top with the marinara sauce and cheeses, and bake at 350 degrees (covered) for 20 minutes or until heated through and the sauce is bubbly.
Recipe Notes

Serve with pasta, if desired.

Cover and refrigerate for up to one week.

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