Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Perfect Kosher Eggplant Parmesan Without Dairy

By /
Jump to Recipe Print Recipe
Pareve

This dairy-free eggplant parmesan layers crisp, breaded eggplant with marinara and a creamy cashew “ricotta” made with lemon, nutritional yeast and garlic, then bakes it until bubbling.

Salt the Eggplant

Salt the eggplant slices and let them sit for at least 30 minutes to draw out moisture and bitterness, then pat them dry. Dredge in flour, egg, and a mix of panko, breadcrumbs, nutritional yeast and oregano, and fry until golden. Soak the cashews for at least 3 hours, or overnight, so they blend into a smooth cream.

Kosher Notes

This eggplant parmesan is pareve, so it can be served alongside a meat meal. Check that your marinara and nutritional yeast carry a reliable hechsher. For a dairy version, use real ricotta and mozzarella.

Make-Ahead

Bread the eggplant a day ahead. Leftovers keep for 3 days and reheat in a 350°F oven.

Perfect Kosher Eggplant Parmesan Without Dairy
This dairy-free eggplant parmesan uses cashew cream and perfectly seasoned breadcrumbs to create all the crispy, melty satisfaction of the classic dish while staying completely kosher.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants about 2.5 pounds total, sliced into 1/2-inch rounds
  • 2 tablespoons kosher salt for salting eggplant
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups panko breadcrumbs
  • 1/2 cup regular breadcrumbs
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil for frying
  • 3 cups marinara sauce good quality store-bought or homemade
  • 1/4 cup fresh basil leaves chopped
For Cashew Cream
  • 1 cup raw cashews soaked for 3-4 hours
  • 3/4 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Prepare the Eggplant
  1. Slice eggplants into 1/2-inch rounds. Lay slices on paper towels and sprinkle both sides generously with kosher salt. Let sit for 30-45 minutes to draw out moisture.
  2. Pat eggplant slices completely dry with paper towels. This step is crucial for getting crispy results.
  3. Set up three shallow dishes: flour in one, beaten eggs in another, and breadcrumb mixture (panko, regular breadcrumbs, nutritional yeast, oregano, garlic powder, and pepper) in the third.
Make Cashew Cream
  1. Drain soaked cashews and add to a high-speed blender with water, lemon juice, nutritional yeast, salt, and garlic powder.
  2. Blend until completely smooth and creamy, about 2-3 minutes. The mixture should have the consistency of thick cream. Set aside.
Bread and Cook Eggplant
  1. Heat olive oil in a large skillet over medium heat.
  2. Dredge each eggplant slice in flour, then egg, then breadcrumb mixture, pressing gently to help coating stick.
  3. Fry eggplant slices in batches, about 3-4 minutes per side until golden brown and crispy. Don't overcrowd the pan.
  4. Transfer cooked slices to a paper towel-lined plate to drain excess oil.
Assemble and Bake
  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. Spread 1 cup marinara sauce in bottom of baking dish.
  3. Layer half the eggplant slices over sauce, then dollop half the cashew cream over eggplant. Spread another cup of marinara over cashew cream.
  4. Repeat with remaining eggplant, cashew cream, and marinara sauce.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake additional 10 minutes until bubbly and lightly golden on top.
  6. Let rest for 10 minutes before serving. Garnish with fresh basil.

Notes

The cashews must be soaked for at least 3 hours for the cream to blend properly. For best results, soak them overnight. You can prepare the breaded eggplant slices up to a day ahead and refrigerate them before the final assembly and baking step. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a 350°F oven.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg 39%
Dietary Fiber 8g 29%
Total Sugars 12g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top