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The Almond Eater
Vegan Eggplant Parmesan
Crispy baked eggplant layered with your favorite marinara sauce and easy vegan mozzarella cheese, this Vegan Eggplant Parmesan is the BEST way to eat eggplant!
21
11,184
38
1 hr 5 min
TOTAL TIME
948
CALORIES
$7.50
PER SERVING
Ingredients
18 INGREDIENTS
2 SERVINGS
2/3 cup almond milk
1 tbsp corn starch
2 1/2 tbsp nutritional yeast
fresh basil
as garnish
1 tsp apple cider vinegar
1 tsp dried oregano
1 cup raw cashews
2 cups panko breadcrumbs
1/2 cup dairy free plain yogurt
2 cups marinara sauce
1 whole eggplant
2 tsp italian seasoning
1/2 cup almond milk
1/4 cup all purpose flour
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp salt
Directions
12 STEPS
30 min
PREP TIME
35 min
COOK TIME
1 hr 5 min
TOTAL TIME
View Directions on The Almond Eater
Health Info
Macros
119g
CARBS
39g
FAT
37g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
LACTOSE FREE
Contains these allergens
TREE NUTS
WHEAT
16 Recipes for Eggplant Parmesan
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Grandma's Baked Eggplant Parmesan
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Baked Eggplant Parmesan
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Baked Eggplant Parmesan Recipe
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Stuffed Eggplant Parmesan
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Easy Air Fryer Eggplant Parmesan Recipe
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615
Eggplant Parmesan Boats Recipe by Tasty
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1
Baked Eggplant Parmesan
Frequently Asked Questions
Is eggplant Parmesan keto?
What does eggplant Parmesan taste like?
How do you prevent eggplants from absorbing too much oil?
How do you layer an eggplant parmesan casserole?
What can you serve with eggplant parmesan?
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