Nutritional Info

Nutrition Facts

Serving Size 1 (166g)

Calories 291
Calories from Fat 153 (52%)
Amount Per Serving %DIV
Total Fat 17g 26%
Saturated Fat 4.4g 22%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 5.2g
Trans Fat 0.0g
Cholesterol 7.5mg 3%
Sodium 547.3mg 24%
Potassium 309.8mg 7%
Total Carbohydrate 26g 9%
Dietary Fiber 0.9g 3%
Sugars 5.9g
Protein 8.2g 16%

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Baked Eggplant Parmesan

Source: 500 Vegan Recipe
Recipe Description
If you end up having leftover coating, don't discard it! It makes an awesome coating for fried tofu or seitan cutlets. Just dip a piece of tofu or seitan into coconut or soymilk, then into the coating, then back into the milk, then back into the coating (double dredge), and pan fry in plenty of oil, or simply sprinkle it on top of spaghetti!
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1   large size eggplant
1 Cup(c)  panko style bread crumbs
1/2 Cup(c)  walnut pies, ground into a powder
1/4 Cup(c)  nutritional yeast
1 Tablespoon(T)  basil, dried
1 Tablespoon(T)  garlic powder
1 Pinch(pn)  salt, to taste
1 Tablespoon(T)  olive oil, for brushing
2   roma or hot house tomatoes, thinly sliced
1 Pinch(pn)  pepper, freshly cracked, to taste


Preheat the oven to 350° F. Prepare a baking sheet by lining with parchment or a silicone baking mat. Slice the eggplant into 1/2 inch thick slices. You can peel the eggplant or leave it unpeeled. If you decide to leave it unpeeled, the coating won't stick to the skin on the edges, but you will still have plenty of coating on the flesh. In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, salt and pepper. Brush both sides of a piece of eggplant liberally with olive oil and then coat in the panko mixture. Place on the baking sheet. Top with a slice of tomato. Repeat with the remaining pieces. Top with more salt and pepper to taste. Bake for 25 to 30 minutes. Serve on its own or with your favorite marinara sauce.

Additional notes

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