Vegan Eggplant Parmesan
Mar 27, 2023 (Last updated Nov 20, 2023) by Hannah Sunderani
Vegan Eggplant Parmesan
This Vegan Eggplant Parmesan is made with crispy, oven-baked eggplant and topped with the best homemade marinara sauce, vegan mozzarella cheese, and a final sprinkle of fresh basil. The whole family will love this fuss free sheet-pan recipe!
Hi Friends! I am SO excited to share this vegan eggplant parmesan recipe with you today! It’s been a while that I’ve wanted to veganize this classic Italian dish.
Growing up I was SUCH a fan of eggplant parmesan and this veganized recipe is just as tasty as it’s not vegan counterpart. (In fact, I might argue that it’s better!).
All-in-all it’s a popular family recipe, easy to make, and can all be done on a sheet-pan! And yet, it still feels so gourmet.
Now, let me tell you exactly how to make this recipe so that you can enjoy it pronto!
This Eggplant Parmesan is…
- An Italian classic made vegan
- Made from simple ingredients
- Healthier (no deep frying!)
- Egg-free
- Simmered in homemade marinara sauce
- Perfect for date night
- High in fiber
- Gourmet
Ingredient Notes
- Eggplant – Eggplant is one of my favourite vegetables! When roasted, it becomes soft, crispy, and oh so delicious. This recipe requires about 2 pounds of eggplants, or about 2 small to medium eggplants. If you have more eggplant to use, try my hearty Eggplant and Lentil Vegan Meatballs, or this Garlicky Roasted Eggplant recipe. Use my Vegetable Storing Guide to learn how to keep your eggplant crisp for up to 1 week.
- Cashews – These creamy nuts are one of my favourite ways to add a cheesy flavour to a dish without using dairy! In this recipe, we’ll pulse 1 cup of cashews into a crumb texture to help bread the eggplant and give it the best crispy texture.
- Panko bread crumbs – I prefer panko bread crumbs over regular bread crumbs because they are lighter and crispier. This ingredient helps prevent the eggplant from becoming soggy and bakes up into a beautiful golden brown colour.
- Flour – Another key ingredient for breading the eggplant. Flour is essential in dredging for helping the batter stick to the veggies.
- Olive oil – A drizzle of oil helps crisp up the breading and adds delicious flavour. For best results, use a quality oil, or replace it with another neutral oil such as avocado oil or even vegetable oil as needed.
- Marinara sauce – I highly recommend my favourite 20-minute marinara sauce recipe. It’s perfectly seasoned and a smooth tomato sauce you can make with pantry staples. Substitute your favourite store-bought if you have it, or prefer!
- Fresh basil – Adds delicious flavour and a final pop of colour that takes this recipe from every day to gourmet. I highly recommend it! It’s a final touch that goes a long way.
How to Make Vegan Eggplant Parmesan
Before starting, place two standard sheet pans in the oven to warm while you prepare the eggplant. This will ensure it’s hot enough before you add the eggplant, helping to make it crispy without deep frying!
Next, cut the eggplant into rounds about 1/2-inch thick. Once sliced, spread the cut eggplant on a cutting board and lightly sprinkle with salt on both sides to help draw out any excess water. Set aside and begin preparing the breading.
Make the breadcrumb mixture:
In a food processor (or blender), pulse the cashews, nutritional yeast, salt, garlic powder, and oregano together for about 15 seconds, or until the mixture resembles breadcrumbs. Add in the panko breadcrumbs and pulse again a few times to combine. Pour this bread crumb mixture out into a shallow bowl and begin to prepare the eggplant breading assembly line.
Make the crispy eggplant:
To start, place the cutting board with the salted eggplant slices on the left hand side. Beside it, fill a shallow bowl with flour, cornstarch, and almond milk. Beat vigorously to mix together. Next, place the bread crumb-coating bowl on the right, followed by a second cutting board or large plate on the far right to place the breaded eggplant pieces on.
Bread each salted eggplant slice by first dipping in the almond milk mixture, then immediately dredge in the breadcrumb mixture, taking care to coat each side evenly. Once coated, rest each batter-coated eggplant slice on the plate or cutting board and repeat the process until all eggplant slices are sufficiently breaded.
Once breaded, remove the prepared baking sheet from the oven quickly and carefully and drizzle with extra virgin olive oil. Tilt the pan to cover entirely, the place the breaded eggplant directly on the pan in a single layer with 1/4-inch gap in between.
Repeat this process with the second baking sheet as needed, or until all eggplant slices are on sheet pans.
Quickly place the eggplant into the oven and bake until lightly brown and crisp, about 7 minutes. Remove from the oven, drizzle with a bit more oil, flip with a fork, and return to the oven to bake for another 5 minutes, or until golden brown.
Add the marinara and vegan mozzarella:
Lower the oven temperature, then drizzle the homemade marinara sauce (or store-bought) over the eggplant slices. Lift each slice to nestle some marinara sauce underneath. If desired, you can nestle all of the eggplant pieces snuggly into one tray for this!
Finally, sprinkle with vegan mozzarella cheese across the top and bake again until the vegan eggplant parmesan slices are browned on the outside and soft on the inside, about 20 to 25 minutes.
Serve with a sprinkle of chopped basil, vegan parmesan cheese, red chili flakes, sea salt and black pepper to taste, or as desired!
Serving Suggestions
Vegan eggplant parmesan is the perfect pair for several sides, including Vegan Caesar Salad, No-Knead Focaccia Bread, Artichoke Halves with Creamy Tahini Dip, and your favourite bottle of wine.
It can be served as a wholesome main dish on a casual weeknight or for special occasions like date nights in, holidays, or birthday celebrations. It’s more involved than some of my other recipes, but worth every effort!
If you’re looking for similar gourmet dishes to share, you may love this Vegan Mushroom Risotto, Zucchini Lasagna, or this beautiful TGIF Vegan Pizza recipe!
Storage Instructions
This dish will be best served fresh, but leftovers will keep for up to three days when stored in an airtight container. Or, if you’d like to store the healthy eggplant parmesan tightly cover the baking sheet with plastic wrap.
Freezing this recipe is not recommended as it would alter the texture and consistency of the eggplant and make the dish soggy.
Reheat leftovers in the microwave, on the stovetop, or in the oven until warmed through.
Recipe FAQs
Can I make this vegan eggplant parmesan gluten-free?
Yes! If you’d like to make this recipe gluten-free, substitute the panko bread crumbs with your favorite gluten-free bread crumbs and the all-purpose flour with a gluten-free all-purpose flour blend. Avoid using single gluten-free flours such as almond flour, chickpea flour or oat flour. These flours do not work as 1:1 substitutes for white flour and will not yield similar results.
Should eggplant be peeled for eggplant parmesan?
Peeling the eggplant ahead of time is not necessary! As it bakes the eggplant skin softens and gets nice and crispy in sections. It’s also highly nutritious and rich in antioxidants. You are welcome to peel it if desired – but I highly recommend keeping it!
How do you make eggplant parmesan not soggy?
The secret to preventing your eggplant parmesan from becoming soggy is baking it ahead of time until crispy before layering it in the marinara. Alternatively, if you prefer your eggplant to be super crispy, you can skip adding the marinara sauce in Step 8 and instead heat the sauce on the stove top, plating the sauce at the very end with the eggplant when serving.
More Savoury Vegan Bakes to Try
- Vegan Stuffed Peppers
- Easy Zucchini Lasagna Recipe (Not Soggy!)
- Vegan Shepherd’s Pie
- Vegan Baked Ziti with Cashew Cheese Sauce
- Sweet Potato Black Bean Enchiladas
I hope you love this cozy Vegan Eggplant Parmesan as much as we do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Vegan Eggplant Parmesan
Ingredients
- 1 large eggplant (approx. 2 lbs), or 2 small eggplants
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- ½ tsp sea salt (more for sprinkling)
- ¼ tsp garlic powder
- ¼ tsp oregano
- 1 1/4 cups panko bread crumbs (or gluten-free bread crumbs)
- 1/4 cup all-purpose flour (or gluten-free all purpose flour)
- 1 tsp corn starch
- 1 cup unsweetened almond milk
- 6 tbsp olive oil , divided
- 1 cup vegan mozzarella shredded
- 3 cups Homemade Marinara Sauce (or your favourite store bought)
- 1/4 cup fresh basil chopped
Instructions
- Preheat the oven to 450F/230C. On the upper and lower thirds of the oven, place two standard (18-by-13-inch) sheet pans in the oven to warm while you prepare the eggplant so that it’s hot enough when you’re ready to cook.
- Cut eggplant into rounds, 1/2-inch thick. Lay onto cutting board and sprinkle lightly with salt on both sides. Set aside.
- In a food processor (or blender) pulse the cashews, nutritional yeast, salt, garlic powder and oregano until they resemble breadcrumbs, about 15 seconds. Add panko and pulse a few times to mix together. Pour the mixture onto a plate and set aside.
- Make the eggplant breading assembly line: Start on the left side with the cutting board of all the salted slices of eggplant. Next in line, fill a shallow bowl with the flour, cornstarch and almond milk. Beat vigorously to mix together. Next in line, fill a shallow bowl with the Panko mixture plate. Finally, place a cutting board at the end for the breaded eggplant pieces.
- To bread the eggplant: Dip each slice in the milk mixture to coat and then dredge it in the Panko mix, coating both sides completely. Rest the slice on the plate or cutting board. Repeat for all slices.
- Moving quickly and carefully, take one sheet pan out of the oven and drizzle with 2 tablespoons of olive oil, tilt the pan to cover entirely. Place the eggplant on the sheet pan in a single layer with 1/4 inch gap in between. Repeat this step with the remaining eggplant on the second sheet.
- Bake the eggplant until the undersides of each are crisp and lightly brown, about 7 minutes. Remove from the oven and drizzle each sheet of eggplant with another 1 tablespoon of oil before flipping the eggplant with a fork. Place back in the oven and continue baking until they are golden brown, another 5 minutes. Remove and set aside.
- Lower the temperature of the oven to 400F/200C. Take the sheet pan out of the oven and drizzle the marinara sauce over the slices (optional to nestle all the eggplant pieces snuggly into one tray for this). Lift each slice to nestle some marinara sauce underneath. Sprinkle the vegan mozzarella across the top.
- Bake again until the outside of the slices are browned and insides are soft, 20 to 25 minutes. Sprinkle with chopped basil and serve.
Notes
Approvals
Nutrition
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I really loved it and it was easy to make! Great way to introduce eggplant for people who never tried or don’t generaly like it, thank you so much for sharing it
Hi Michelle! I’m so glad that you enjoyed the recipe and completely agree that this makes eggplant so easy to eat. Thanks for sharing your warm comment with me!
This recipe was a big hit with my family, even the 6 year old loved it. It was also pretty simple to prepare so will be making this one again :).
So glad that you and your family enjoyed it Ema! Thanks for the very kind review.:)