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side view of a fork cutting into a slice of vegan eggplant parmesan on a white plate.
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5 stars (20 ratings)

Vegan Eggplant Parmesan

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.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 249kcal
Author: Nora Taylor

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 9x13 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

  1. Gluten free? Use gluten-free all purpose flour or cornstarch. Replace the breadcrumbs with vegan frienldy cornflakes or gluten-free breadcrumbs.
  2. Nut free? Skip the cashews, or use pepitas or sunflower seeds, and make sure to purchase nut-free vegan mozzarella and parmesan.
  3. Make sure to use quality eggplant that is fresh for best results.
  4. Serves about 6-8 depending on if it's a side or main dish, but it can go further if serving with pasta.

Nutrition

Serving: 1of 8 servings | Calories: 249kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 902mg | Potassium: 763mg | Fiber: 7g | Sugar: 9g | Vitamin A: 562IU | Vitamin C: 9mg | Calcium: 144mg | Iron: 4mg