January Recipes

Vegan Eggplant Parmesan Bake

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Baking dish of Vegan Eggplant Parmesan Bake
Hands On:
25 minutes
Total Time:
95 minutes
Serves:
4

Ingredients

  • 8 (¼-in.-thick) eggplant slices
  • ⅛ tsp Hy-Vee salt
  • ½ cup Bob’s Red Mill gluten-free 1 to 1 baking flour
  • 1 ½ tbsp Hy-Vee corn starch, divided
  • 1 cup Just Egg plant-based scramble
  • 1 ½ cups Full Circle Market Italian style gluten-free bread crumbs
  • 1 ½ tbsp nutritional yeast, divided
  • 1 ½ tsp Hy-Vee garlic powder, divided
  • 2 portabella mushroom caps, cut into ¼-in.-thick slices
  • ¼ cup Hy-Vee whole raw cashews
  • 2 tbsp unsweetened cashew milk
  • 2 tbsp plain unsweetened almond milk yogurt
  • 1 tbsp shredded dairy-free Parmesan cheese alternative, plus additional for serving
  • 2 tsp Gustare Vita white wine vinegar
  • 1 ¼ cups Gustare Vita tomato basil pasta sauce, plus additional for serving
  • 4 tbsp dairy-free mozzarella-style shreds
  • Fresh basil, for garnish
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Preparation

1
Preheat oven to 400°. Lightly spray a 2-qt. shallow casserole dish or 9x9-in. baking dish with nonstick spray; set aside. Line a rimmed baking pan with foil; place a wire rack on top of the foil and spray with nonstick spray; set aside.
2
Sprinkle eggplant with salt; place in a large colander. Let stand for 20 minutes. Drain and rinse. Pat eggplant slices dry, removing as much moisture as possible.
3
Combine flour and 1 Tbsp. corn starch in a shallow bowl; set aside. Place plant-based scramble in another shallow bowl. Combine bread crumbs, 1 Tbsp. nutritional yeast and 1 tsp. garlic powder in a third shallow bowl; set aside.
4
Dip eggplant, one piece at a time, in flour mixture to coat. Dip in plant-based scramble mixture. Coat with bread crumb mixture, gently pressing to adhere. Place on prepared wire rack.
5
Spray both sides of eggplant with nonstick spray. Bake for 25 to 30 minutes, turning halfway through. Set coated eggplant slices aside.
6
Meanwhile, place mushroom slices in a medium saucepan; add water to cover. Bring to boil; boil for 6 to 8 minutes or until softened. Drain mushrooms. Place on paper towels; pat dry. Set mushrooms aside.
7
For cashew cream, place cashews, cashew milk, almond milk yogurt, 1 Tbsp. Parmesan cheese alternative, vinegar, and remaining ½ Tbsp. corn starch, ½ Tbsp. nutritional yeast and ½ tsp. garlic powder in a large blender. Cover and blend until smooth. Set aside.
8
To assemble, spread ½ cup pasta sauce in the prepared casserole dish. Arrange 4 eggplant slices on top of sauce. Top eggplant slices with 4 tsp. cashew cream, 4 Tbsp. pasta sauce and mushroom slices. Repeat layers on each using 4 tsp. cashew cream and 4 Tbsp. pasta sauce; top with 2 Tbsp. mozzarella-style shreds. Layer with remaining eggplant slices, 4 tsp. cashew cream, 4 Tbsp. pasta sauce and remaining 2 Tbsp. mozzarella-style shreds.
9
Bake, uncovered, for 15 to 17 minutes or until lightly browned. Serve with additional shredded Parmesan cheese and pasta sauce, and remaining cashew cream; garnish with basil, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:510
% Daily Value*
Total Fat: 19g 24%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1140mg 50%
Total Carbohydrate: 70g 25%
Dietary Fiber: 9g 32%
Sugars: 10g 20%
Protein: 6g 12%

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