Go Back

Beef & Eggplant Parmesan

Emily Carter
A vegan take on classic beef and eggplant parmesan, with crispy eggplant, savory plant-based ground "beef," marinara, and melted cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 280 kcal

Ingredients
  

  • 2 medium eggplants sliced into 1-inch rounds
  • 1 tablespoon olive oil
  • 200 g vegan ground beef soy-based or seitan
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 ½ cups marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 cup shredded vegan mozzarella cheese
  • Salt and pepper to taste
  • Fresh basil for garnish because you’re fancy like that

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Slice eggplants into 1-inch rounds. Drizzle with olive oil and season with salt and pepper.
  • Arrange eggplant slices on the baking sheet and roast for 20 minutes, flipping halfway through.
  • While eggplant roasts, heat olive oil in a skillet. Add onion and garlic, sauté until soft.
  • Add vegan ground beef to the skillet and cook for 5-7 minutes, breaking it up with a spoon.
  • Stir in marinara sauce, oregano, basil, thyme, salt, and pepper. Simmer for 5 minutes.
  • Once eggplant is done, layer the roasted slices in a baking dish.
  • Spoon the vegan "beef" mixture over the eggplant slices. Top with shredded vegan mozzarella.
  • Bake for 10 minutes, until the cheese is melty and bubbly.
  • Garnish with fresh basil. Serve hot, and enjoy the flavor explosion.

Notes

Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Carbohydrates: 22g
  • Fiber: 7g
  • Protein: 15g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 10%
  • Vitamin C: 15%
  • Iron: 20%
  • Calcium: 15%
  • Magnesium: 12%

Additional Notes/Tips to Enhance the Flavor

  • If you want more crunch, try breading the eggplant slices before roasting them.
  • Add some red pepper flakes for a spicy kick.
  • Top with extra nutritional yeast for that cheesy flavor without the guilt.
  • You can make this dish in advance and reheat it—perfect for meal prep.
  • For extra flavor depth, add a splash of balsamic vinegar to the marinara sauce.
Who knew that eggplant could become such a delicious stand-in for beef? This dish brings all the flavor with none of the compromise. Enjoy!