40min 4 ppl
Vegan Melanzane alla Parmigiana
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 20 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 14g
Carbs 28g
Fats 24g
About this dish
This classic Italian eggplant dish is reimagined without dairy, using cashew ricotta and plant-based mozzarella to deliver creamy, satisfying layers baked until golden and bubbling. The result is a rich, comforting main that's entirely vegan yet indulgent.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- eggplantssliced lengthwise into 5mm strips2 medium (about 800g)
- garlicminced3 cloves
- fresh lemon juice2 tbsp
- fresh basil leavesroughly chopped20 g
Dairy & Eggs
- vegan mozzarellashredded150 g
- vegan parmesan2 tbsp
Tins & Jars
- canned crushed tomatoes400 g
Dried Goods
- raw cashewssoaked in hot water for 15 minutes and drained150 g
- nutritional yeast3 tbsp
Spices & Seasonings
- sea saltto taste
- black pepperfreshly crackedto taste
- dried oregano1 tsp
- dried basil1 tsp
- garlic powder1 tsp
Oils & Condiments
- olive oildivided3 tbsp
Utensils
- large skillet
- saucepan
- blender
- 9x13 inch baking dish
- paper towels
- wooden spoon
- knife
- cutting board
Method
1
Pat the eggplant slices dry with paper towels and season both sides generously with salt and black pepper.
Approx. 5 minutes
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Approx. 2 minutes
3
Working in batches, cook eggplant slices for 3–4 minutes until golden brown on the first side.
Approx. 4 minutes
4
Flip the eggplant slices and cook for another 3–4 minutes until tender and golden on the second side.
Approx. 4 minutes
5
Transfer cooked eggplant to a plate and repeat with remaining oil and eggplant slices until all are cooked.
Approx. 10 minutes
6
In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, and 150ml water, blending until smooth and creamy; season with salt and pepper to taste.
Approx. 3 minutes
7
Heat 1 tbsp olive oil in a saucepan over medium heat until shimmering.
Approx. 2 minutes
8
Add minced garlic and sauté for 1–2 minutes until fragrant.
Approx. 2 minutes
9
Stir in crushed tomatoes, oregano, and basil, then simmer for 10 minutes until slightly thickened.
Approx. 10 minutes
10
Preheat your oven to 190°C and lightly oil a 9x13 inch baking dish.
Approx. 2 minutes
11
Spread a thin layer of tomato sauce on the bottom of the baking dish.
Approx. 1 minutes
12
Layer one-third of the cooked eggplant slices over the sauce.
Approx. 1 minutes
13
Spread one-third of the cashew ricotta evenly over the eggplant layer.
Approx. 1 minutes
14
Spoon one-third of the remaining tomato sauce over the ricotta.
Approx. 1 minutes
15
Sprinkle one-third of the vegan mozzarella over the sauce.
Approx. 1 minutes
16
Repeat layers two more times, finishing with mozzarella on top.
Approx. 3 minutes
17
Sprinkle vegan parmesan evenly over the top layer.
Approx. 1 minutes
18
Bake uncovered in the preheated oven for 25–30 minutes until the top is golden brown and bubbling at the edges.
Approx. 30 minutes
19
Remove from the oven and let rest for 5 minutes before serving.
Approx. 5 minutes
20
Garnish with fresh basil leaves and serve warm.
Approx. 1 minutes
