Dairy-free Eggplant Parmesan
Dairy-Free Eggplant Parmesan is a delicious and satisfying Italian-inspired dish that is perfect for those following a dairy-free diet. This recipe replaces traditional cheese with a flavorful dairy-free alternative, making it a great option for anyone looking to enjoy a classic comfort food without dairy.
Ingredients
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 cup dairy-free bread crumbs
- 1/2 cup dairy-free parmesan-style cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine the bread crumbs, dairy-free parmesan-style cheese, oregano, basil, garlic powder, salt, and pepper.
- Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
- Place the coated eggplant slices on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 25 minutes, flipping the slices halfway through, until golden and crispy.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Arrange the baked eggplant slices in the dish, overlapping slightly.
- Top the eggplant with the remaining marinara sauce and sprinkle with additional dairy-free parmesan-style cheese, if desired.
- Return the dish to the oven and bake for an additional 15 minutes, until the sauce is bubbly and the cheese is melted.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 15g
Supplies
Baking sheet Baking dish
Tools
Knife Shallow dish
Serving suggestions
Serve the Dairy-Free Eggplant Parmesan with a side of pasta or a fresh green salad for a complete and satisfying meal.
Tips & tricks
For a crispier texture, you can lightly spray or brush the coated eggplant slices with olive oil before baking.
Cost
$12