One scoop of this Vegan Eggplant Parmesan is never enough! Crispy breaded eggplant slices are smothered in marinara sauce and topped with gooey vegan mozzarella cheese for a comforting dinner the whole family will love.
For more family-friendly dinner recipes, try my Vegan Stuffed Jumbo Shells with Spinach, this Vegan Broccoli Casserole, and these Oven Baked Vegan Meatball Subs.
I used to think I didn’t like eggplant, with it’s spongy texture and purple skin. But I’ll happily eat my Vegan Eggplant Parmesan almost every day! Turns out that breading and baking the eggplant slices, then layering them with tomato sauce and vegan cheese, is all it takes to get me to love it. 😉
Making dairy-free eggplant parm is a labor of love, so I’ll usually assemble it a day ahead of time, then bake it fresh for a crowd-pleasing weeknight dinner. My kids love when I serve it with pasta, my Vegan Caesar Salad, and plenty of freshly baked Vegan Garlic Bread on the side.
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“This came out so great! Best eggplant parm recipe I’ve ever tried.” – Gerri
Why you’ll love this easy vegan eggplant parmesan
- So cheesy and delicious! With ooey gooey bites of my Stretchy Vegan Mozzarella Cheese and a healthy sprinkle of vegan parmesan on top, I can never get enough of the cheesy goodness in eggplant parmesan.
- Better-than-average weeknight dinner – Just like my epic Vegan Lasagna, eggplant parm takes a little more work than your everyday family dinner. But trust me, those Italian-seasoned, marinara-drenched, cheese-packed layers are so worth the effort!
- Make-ahead meal – Layer the eggplant, sauce, and cheese in a casserole dish, then refrigerate or freeze it for later. That way, all that’s left to do is bake it before dinner.
How to make vegan eggplant parmesan
Find the complete recipe with measurements in the recipe card below.
First, bread and bake the eggplant. Pulse the dry ingredients together in a food processor until they resemble fine crumbs. Next, whisk the soy milk and flour together in a bowl.
Dip the eggplant slices first in the milk/flour mixture, then in the parmesan breadcrumbs. Place the slices on a prepared baking sheet.
Bake the breaded eggplant until golden brown.
To assemble, spread some of the marinara sauce over the bottom of a casserole dish. Add half of the baked eggplant slices, then top with marinara sauce and dollops of the stretchy vegan mozzarella.
Repeat with the remaining sauce, eggplant, and cheese, finishing with dollops of the vegan mozzarella on top.
Bake the eggplant parm until the cheese is melty and warm. Top with vegan parmesan cheese and fresh basil.
Serve each scoop with a side of my Vegan Garlic Bread or cooked pasta, then enjoy!
Frequently asked questions
For a gluten-free version, replace the breadcrumbs with cornflakes or gluten-free breadcrumbs, and use gluten-free flour or cornstarch instead of all-purpose flour.
An equal amount of pepitas or sunflower seeds will work just as well. For a nut-free recipe, make sure your vegan mozzarella and parmesan aren’t made with any nuts.
I usually make my Stretchy Vegan Mozzarella Cheese and my homemade Vegan Parmesan Cheese for this recipe. When I’m going the store-bought route, I’ll replace the homemade mozzarella with dairy-free mozzarella shreds from Follow Your Heart, Daiya, the 365 brand, or Violife.
It takes a little longer, and you need to air fry the eggplant in batches, but a few of my readers have had good results making this in the air fryer. If you’d like to try it, arrange the breaded eggplant slices in an even layer in the air fryer basket, then air fry at 400ºF for 10 to 15 minutes, flipping halfway. Assemble and bake the slices in the casserole dish as normal.
Yes! You can assemble the eggplant parm in the casserole dish, cover it, and either refrigerate it overnight or freeze it unbaked. Thaw it in the refrigerator overnight before baking and serving.
If you are looking for another good way to use up eggplant from the garden, try my Roasted Eggplant Curry with Chickpeas.
Vegan Eggplant Parmesan
Ingredients
Parmesan Breadcrumb Mixture
- 2 cups panko breadcrumbs or vegan-friendly cornflakes if gluten free
- 1 cup raw cashews or sunflower seeds, pepitas
- 1/3 cup nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
Wet Mixture
- 1 cup unsweetened soy milk
- 1/3 cup all-purpose flour use gluten-free flour or cornstarch if gluten free
The Rest
- 2 large or 3 medium eggplants about 2 lbs
- 3 cups marinara sauce
- 1 recipe Stretchy Vegan Mozzarella or 2-3 cups vegan mozzarella shreds
- 1/4-1/2 cup Vegan Parmesan either homemade or store-bought
- 1/4 cup chopped fresh basil
Instructions
Bake the Eggplant
- Preheat the oven to 400ºF. Grease 2 large baking sheets with oil and set aside.
- In a food processor or high powered blender, pulse all the parmesan breadcrumb ingredients together until they resemble fine crumbs. Place in a shallow bowl.
- In a shallow bowl, whisk together the soy milk and flour until smooth. Set aside.
- Slice the eggplant into 1/2 inch thick slices. No need to peel the eggplant unless you want to.
- Dip each piece of eggplant in the milk/flour mixture, then the crumb mixture and place in a single layer on the prepared baking sheets. Spray the tops of the eggplant pieces with oil (optional).
- Bake for 20 minutes, then flip each piece and bake for 15 more minutes.
Assemble Eggplant Parmesan
- Get out a 9×13 inch casserole dish and spread 1/2 cup of marinara sauce over the bottom.
- Add 1/2 the baked eggplant, overlapping a little bit if needed to fit. Top with 1/2 marinara sauce and place dollops of about 1/2 the Stretchy Vegan Mozzarella (or sprinkle vegan mozzarella shreds). Repeat with the rest of the eggplant, marinara and cheese. Bake, uncovered (still at 400 degrees), for about 20 minutes until the cheese is melty and warm. You may even broil for 3-5 minutes at the end so the cheese gets a little browned.
- Sprinkle with vegan parmesan, and fresh basil, if desired. Serve and enjoy!
Notes
- Gluten free? Use gluten-free all purpose flour or cornstarch. Replace the breadcrumbs with vegan frienldy cornflakes or gluten-free breadcrumbs.
- Nut free? Skip the cashews, or use pepitas or sunflower seeds, and make sure to purchase nut-free vegan mozzarella and parmesan.
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Make sure to use quality eggplant that is fresh for best results.
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Serves about 6-8 depending on if it’s a side or main dish, but it can go further if serving with pasta.
Looks delicious! I was wondering if anyone has used “Just Egg” liquid instead of soy milk to coat the eggplant slices? Would this also work, or would it cause the eggplant to get too soft/fluffy in the oven and not taste like eggplant parm? I just don’t have soy milk currently in the house!
I’ve used the Just Egg liquid with “breadcrumbs” to pan fry slices of eggplant for a sandwich, so I feel like this may work… but has anyone tried in this particular recipe?
It’s worth a try, Hazel! This recipe hasn’t been tested with JUST Egg, but I’m also curious if anyone else has tried it.
Scrumpious! The breading (cornflake version) is especially good – tasty and still a little crunchy after baking. Recommend following Nora’s suggestion of processing the topping until rather fine. Otherwise you’re left with chunks that are too large to adhere well once you get to the last few slices of eggplant.
you forgot the italian seasoning in the recipe for the coating.
Thank you and sorry about that!
I wasn’t quite sure how much two pounds of eggplant was so ended up with leftover eggplant slices. No problem though, the family was fighting over who could have them for sandwiches. Delicious recipe.
I love it! Thanks for your wonderful feedback! I’m thrilled you are enjoying the recipe!
Absolutely amazing! I have never enjoyed eggplant parmesan when ordered out at restaurants because of how slimy the eggplant was. This recipe has completely changed my mind. The slices came out so crispy on the outside and tender inside, the coating is delicious, the nutritional yeast and parmesan gives it a really nice cheesy flavor that reminds me of the five cheese marinara from Olive Garden.
I did look up some tips for the eggplant and sprinkled the slices with salt to draw out water and then wiped them off before breading and was pretty impressed at the water that came out of them.
I had to end up spreading the eggplant pieces out a bit because I found myself just dipping the crispy, baked eggplant pieces into marinara while assembling haha.
Really excited to be making this again tonight. Loving every recipe I’ve come across on your site.
Hi Nigel. I relate to sampling the baked eggplant while assembling the dish! It’s so delicious! I’m so glad you loved the eggplant parmesan, as well as my other recipes! I appreciate you using them! Thanks for your fabulous review and feedback! Happy cooking!
I’ve made this multiple times and it is amazing. Everyone loves it, vegans and non. I double it and it is still gone in two days. It is a bit time consuming but totally worth it. I batch air fry the eggplant for the best crispiness. So good!!
Thank you, Katelyn, for your great ideas and feedback! It’s so awesome you are loving the recipe!
Fabulous! A little time intensive, but well worth it. Thanks for a great recipe.
I just made this and it was FANTASTIC! I used Panko instead of cornflakes because I didn’t have any but I can’t wait to try it that way next time. It sounds so interesting! Will be making this many more times. This is so delicious! 👍👍 Another amazing recipe, Nora! Thank you so much!
Hi Tammy. How fabulous that the recipe is a hit with you! This is one of my FAVORITE recipes! Thanks for sharing your fantastic feedback and review!
Font really cate for eggplant but this was the best I’ve tasted was very good.
I loved this!! Can I make it and freeze it unbaked? Thank you for such great recipes 😉
Yes, you can freeze it assembled but unbaked. When ready to eat, thaw overnight in the refrigerator, then bake. Enjoy!
I made this recipe on my daughter’s recommendation. It was delicious. I’m making it for our holiday meal this season.
Hi Trish. That sounds like a wonderful holiday meal! I’m really happy that you loved it! Thank you for sharing your wonderful feedback!
I used store-bought vegan mozzarella, but made the parmasan substitute. Whole thing was great. Even my omnivore family loved it.
Hi Nora,
I love this recipe! It is so delicious. Can it be assembled a day ahead of time? Does it freeze well?
You could probably assemble it a day ahead of time. It freezes well, yes. Thanks!
Just made this last night and it was so good. My partner said it was the best eggplant dish he’s ever had. Thank you for a great recipe!!
Hi Claire. You are welcome! How great to read you guys loved the eggplant parmesan! I’m so glad! Thank you for sharing your great feedback!
I made this recipe and loved it! It definitely goes on the list for regular eats.
I’m so glad you loved the recipe, and that it will be added to your meal rotation! Thank you for sharing your great feedback!
So so so good! We loved the breading. I want to bread everything now. Think I’ll try zucchini.
Breading makes everything better! I’m so happy you loved this recipe and thank you for your wonderful review!
You gave me, (what appears to be), a recipe for one of the most tasteless vegetables God ever gave us…. The Eggplant. For years I have been looking for a recipe that did not include a Marinara sauce to bring life to this Alien Looking Vegetable meal. Thank you for your eggplant recipes. I will be back soon to give you an update. Have a Blessed Weekend. Steve
I hope you enjoy the recipe! I look forward to hearing back from you!
I’ve been vegan for many years now and have only recently discovered this site and everything I’ve tried has been a success, but this by far has been the best! Already looking forward to leftovers tomorrow. Huge hit with the non-vegan at home, too!
Welcome to my site! I hope you enjoy your journey through all of my recipes! Please reach out with any questions. Thank you for sharing your wonderful feedback!
This came out so great! Best eggplant parm recipe I’ve ever tried.
This came out so great! Best recipe I’ve ever tried.
Absolutely delicious! My family who claims who hate eggplant gobbled it up. I used your stretchy mozzarella recipe to avoid oil. I will definitely make again and again. Thank you for another great recipe!
I’m thrilled that you loved the eggplant parmesan! Thank you for sharing your fantastic review and comments! I’m thrilled this will be part of your meal rotation! Happy cooking!
First time trying this. I liked it! Will be trying it again.
Thank you for sharing your review! I’m glad you liked the recipe!
We just made this last night. It was a great hit at our house and will be a family favorite! We used Violife shreds and Violife parmesan too as that’s what I happened to buy. Easy recipe and wonderful taste! Thanks so very much!
I’m so glad you guys loved the eggplant parmesan! Thanks so much for sharing your wonderful review and comments!
What type of vegan cheese do you use?
I used Violife shreds here, but I also like Follow Your Heart brand, Daiya, 365 brand and more. You can use your favorite, or make your own Shreddable Vegan Mozzarella. Or layer in my Easy Stretchy Mozzarella, that would be yummy!
I am going to the store and cooking this tonight! I’ll let you know my thoughts!! So excited! Eggplant parm is one of my favorites!!
I hope you love it!
Ok I made this for dinner!!!! Absolutely amazingly delicious!!! So easy to make! Everyone loves this!! The only thing I added was to the milk flour mixture I added some garlic powder and Italian seasoning just to flavor that step because I love garlic!! This will be a recipe I make often! Thank you!!
I’m so glad you enjoyed it! Love your additions as well. Thank you!
It’s a winner! Thanks Nora!
Thanks Annie! 🙂
Can I use white beans instead of cashews?
I don’t think white beans would work because they will be moist, we want something dry and crumbly.