Baked Eggplant "Parmesan"

Author: Recipes_se
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Prep Time 15 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 servings


  • Oven


  • 2 tbsp Earth Balance Butter
  • 1 medium eggplant
  • 1/4 tsp sea salt
  • 3/4 cup flour no bleached flour
  • 1 tsp garlic powder
  • 2/3 cup soy milk NO SODIUM BENZOATE
  • 2 egg replacer
  • 1 1/2 cups bread crumbs
  • 2 tbsp Italian seasoning ***Click on Italian Seasoning Recipe link
  • 1/4 cup nutritional yeast
  • 1 1/2 cups marinara sauce low sodium


  • Coat the bottom and sides of a casserole dish with the Earth Balance Butter. Set aside.
  • Cut the eggplants into 3/4 inch slices. Gently pat to absorb any liquids. Sprinkle the sea salt over the top and allow to rest for 10 minutes.
  • Using a shallow dish or pie pan, add the flour and garlic powder.
  • In a separate bowl, mix soy milk and egg replacer. Whisk well.
  • In a third bowl, mix the bread crumbs, Italian seasoning, and nutritional yeast.
  • Coat each slice of the eggplant with the flour mixture, then dip into the soy milk mixture, and lastly, coat in the bread crumbs mixture and place into the casserole dish.
  • Bake in the oven for 25 minutes, remove and top with marinara sauce. Cook for 5 more minutes

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