Eggplant Parmesan

Ingredients

• 270 g (2½ cups)whole-wheat breadcrumbs, or 1 small loaf stale whole-wheat bread, crusts removed
• 30 ml (2 tablespoons)oregano
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)garlic powder
• 2 largeaubergines
• 355 ml (1½ cups)plant milk
• 15 ml (1 tablespoon)ground flaxseed
• 30 ml (2 tablespoons)water
• 1 recipetomato sauce
• 1 recipecashew mozzarella
• 1 recipeSo Good It's Nuts Parmesan

Instructions

1. 1

   Prepare the aubergine

   Heat the oven to 175°C (350°F). Peel the aubergines and cut them into thin rounds, about 6 mm (¼ inch) thick. In a shallow bowl, stir together the ground flaxseed and water and leave for a minute or two, then mix in the plant milk.

2. 2

   Make the breadcrumbs

   If using a small loaf of stale whole-wheat or gluten-free bread, remove the crusts, cut the bread into large pieces and pulse in a food processor until breadcrumb-sized. Alternatively, use shop-bought whole-grain or gluten-free breadcrumbs.

3. 3

   Season the crumbs

   Measure out 270 g (2½ cups) of breadcrumbs into a large bowl. Stir in the salt, garlic powder and oregano, then spread the mixture on a large plate.

4. 4

   Coat and bake

   Dip each aubergine round in the plant-milk mixture, then coat both sides in the breadcrumbs. Arrange the slices on a baking tray lined with parchment paper. Repeat with the remaining slices and bake for about 15 minutes, or until soft and cooked through; use two trays or bake in batches if needed. Remove from the oven.

5. 5

   Layer and finish

   Spread some tomato sauce over the bottom of a lasagne dish and add a layer of aubergine. Pour over half the remaining tomato sauce and add half the cashew mozzarella. Layer on the remaining aubergine, then top with the rest of the sauce and mozzarella and a layer of So Good It's Nuts Parmesan. Bake for 30 minutes, or until heated throughout. Finish with chopped basil and extra nut Parmesan.

What is eggplant Parmesan?

Eggplant Parmesan is an Italian-inspired baked dish built from aubergine, tomato sauce and a savoury topping. This version uses plant-based mozzarella and Parmesan, with breadcrumb-coated slices taking the place of a more traditional fried aubergine layer.

The two-stage bake helps the aubergine soften before it is stacked in the dish. That makes the finished layers tender while keeping the coating in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 0g protein, 0g carbs, 0g fat.

The breadcrumbs and aubergine provide most of the dish's carbohydrate, while the cashew mozzarella and Parmesan contribute much of its fat and some protein. Serve a portion with a green salad or other vegetables for a fresh contrast; the recipe's supplied nutrition lists the protein, carbohydrate and fat amounts as 0 g, so those figures do not indicate the actual ingredient contributions.

Choosing the aubergine

Even slices: Cut the peeled aubergines into rounds of similar thickness so they cook at roughly the same rate.

Cooked through: The first bake is important; the rounds should be soft before they go into the layered dish, as the final bake is mainly to heat everything together.

Getting the coating to stick

Flax mixture: Give the ground flaxseed and water a minute or two to sit before stirring in the plant milk. Dip each slice in this mixture before pressing it into the seasoned crumbs.

Even coverage: Coat both sides of each round and arrange them in a single layer on the lined tray. If they do not fit without crowding, use a second tray or bake in batches.

Layering for a tender bake

Sauce base: Start with tomato sauce on the bottom of the lasagne dish so the first layer of aubergine sits in a moist base.

Divide the toppings: Use half the sauce and mozzarella between the aubergine layers, then finish with the remaining sauce, mozzarella and nut Parmesan. This spreads the toppings through the bake rather than leaving them all on top.

Timing and doneness

First bake: Bake the coated aubergine for about 15 minutes at 175°C (350°F), checking that it has softened and cooked through.

Final bake: Once assembled, bake for 30 minutes, until the centre is warmed throughout. If the top is colouring before the middle is hot, check the centre before serving.

What to serve alongside

A crisp green salad or simply dressed vegetables work well alongside the rich tomato and cashew layers. For a more substantial meal, serve it with pasta or crusty bread.

Recipe notes & tips

• Line the baking tray with parchment paper to make the coated slices easier to lift.
• Keep the aubergine rounds a similar thickness so they soften evenly.
• Use two trays or bake in batches rather than packing the slices tightly together.
• Spread the sauce over the dish base before adding the first aubergine layer.
• Let the finished bake settle briefly before serving so the layers are easier to portion.

Variations

• Gluten-free crumbs: Use gluten-free breadcrumbs or stale gluten-free bread as the recipe suggests.
• Fresh herbs: Add chopped basil as a finishing touch, as directed in the method.
• More oregano: Adjust the oregano to taste for a stronger herbal note.
• Extra nut Parmesan: Add a little more of the listed nut Parmesan on top before serving.
• Smaller dish: Assemble the same layers in a smaller ovenproof dish, keeping the layer order the same.

Common mistakes to avoid

• Uneven slices: Rounds of very different thicknesses cook at different rates; aim for slices around 6 mm thick.
• Crowded tray: Closely packed slices may not bake evenly; use two trays or cook in batches.
• Skipping the first bake: Raw aubergine may remain firm in the layered dish; bake the coated slices until soft first.
• Bare dish base: Starting without sauce can leave the first layer dry; spread some sauce across the bottom.
• Uneven layers: Putting all the cheese between or on top changes the balance; divide the sauce and mozzarella as directed.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout, or microwave individual portions until steaming.

Frequently asked questions