How to Make Vegan Eggplant Parmesan
Updated: Jun. 12, 2023
This vegan eggplant Parmesan is a lighter, baked version of the classic comfort food dish, made with layers of roasted eggplant slices and plant-based cheese.
Many of us grew up eating eggplant Parmesan, one of the most hearty and satisfying meals around. But when your diet restricts the original recipe, what do you do? Eat this version! This vegan eggplant Parmesan is dairy-free, egg-free and full of flavor, and comes together with just two easy swaps. It’s a guaranteed crowd-pleaser.
How do you make eggplant Parmesan without the cheese?
Simply substitute your favorite vegan cheese in place of the cow’s milk mozzarella cheese and Parmesan. For additional nutty and cheesy flavor, top with nutritional yeast. Nutritional yeast is packed with plant-based protein, vitamins and minerals. The savory flavor from the nutritional yeast, plus the vegan cheese melted over the breaded eggplant, makes for a creamy dish.
Interested in vegan meal planning? Serve this for dinner on Meatless Monday, then have leftovers for lunch the following day.
Vegan Eggplant Parmesan Recipe
Ingredients
- 2 large eggplants, cut into 1/2-inch rounds
- 2 teaspoons sea salt
- 1 cup unsweetened almond milk
- 1/2 cup all-purpose flour
- 3 cups panko bread crumbs
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 jar (24 ounces) marinara sauce
- 3 cups shredded dairy-free mozzarella-flavored cheese
- 1 cup shredded dairy-free Parmesan-flavored cheese
- Optional: Hot cooked spaghetti and torn fresh basil
Directions
Step 1: Prepare the eggplant
Place the sliced eggplant in a colander and sprinkle with salt. Let stand for 30 minutes. Preheat oven to 400°F. Rinse eggplant slices and pat dry with paper towels.
Editor’s Tip: Choose an eggplant that is smooth, shiny, on the smaller side and feels heavy. Smaller eggplants tend to have thinner skin and fewer seeds.
Step 2: Dredge the eggplant
In a shallow bowl, combine the almond milk (or any nondairy milk you prefer) and flour. In another shallow bowl, combine the bread crumbs, dried basil, Italian seasoning and oregano. Dip the eggplant into the milk mixture, then into the crumb mixture, patting to help the coating adhere.
Step 3: Bake the eggplant
Place the eggplant slices on greased baking sheets. Bake until the breading is golden brown, 35-40 minutes, turning once.
Step 4: Assemble the vegan eggplant Parmesan
In a greased 13×9-in. baking dish, layer half of the eggplant, half of the marinara, and half of the dairy-free mozzarella-flavored cheese. Repeat, adding another layer of each. Sprinkle with dairy-free Parmesan-flavored cheese.
Step 5: Bake and enjoy
Bake, uncovered, until the Parmesan cheese is melted, 30-35 minutes. If desired, serve with spaghetti and top with chopped basil.
Tips for Making Vegan Eggplant Parmesan
How to make gluten-free eggplant Parmesan
To make vegan gluten-free eggplant Parmesan, replace the all-purpose flour with your favorite gluten-free flour blend and replace the panko bread crumbs with gluten-free bread crumbs.
What to do if the eggplant is soggy
To keep the eggplant from getting soggy, make sure to salt it at the beginning to draw out excess moisture. After you rinse off the salt, throughly pat dry.
How to store leftover eggplant Parmesan
Leftovers can be stored covered in the refrigerator for up to five days. Reheat the eggplant Parm in the microwave or oven.
What to serve with vegan eggplant Parmesan
Serve vegan eggplant Parmesan with a side of spaghetti, crusty French bread, vegan salad or roasted vegetables.
More Vegan Dinner Recipes
Pesto GnocchiPlump, tender gnocchi is always a treat! This recipe is simple, combining store-bought pesto and gnocchi with a few vegetables; feel free to add beans, nuts or whatever vegetables you have at home to make a heartier meal.
Vegan Cashew Cream of Broccoli SoupTo make creamy broccoli soup without the cream, vegans turn to a surprising substitute: cashews. Cooked and blended, the buttery, soft nuts transform into a creamy, mild sauce sans dairy.
Cool Beans SaladThis colorful bean salad wins rave reviews for its tasty Southwestern-inspired seasoning. Eating beans and rice together makes a complete protein, full of the essential amino acids. This salad keeps well in the fridge, and tastes even better the second day.
Slow-Cooked RatatouilleFrench food isn't known for being vegan-friendly, but the classic eggplant casserole known as ratatouille is naturally vegan. Eggplant stews alongside tomatoes and peppers, transforming into a silky, savory dish that's a complete meal in itself. Make this at the height of summer and serve with crusty bread and olive oil.
Mushroom-Bean BourguignonAnother French classic, bourguignon is usually made with beef, but savory, umami-rich mushrooms make a fabulous vegan substitute. Adding beans contributes both an earthy flavor and a hearty protein source.
Hearty Asian Lettuce SaladInspired by the flavors of your favorite Asian takeout, this salad is light and refreshing, yet packed with protein. It's a great winter salad, since it stars a navel orange, but in the summer you can make it with sliced nectarines.
No-Fry Black Bean ChimichangasThanks to the broiler, spicy, savory chimichangas get a super-crisp exterior—no deep-frying needed. This quick dinner is the perfect place to use up leftover rice hanging out in the fridge. Serve with sliced avocado or guacamole.
Viva PanzanellaNever throw away stale bread—it's so useful! Turn it into breadcrumbs, croutons or this delicious bread salad. Tossed with ripe tomatoes, the bread softens and soaks in flavor. Add your favorite summer vegetables and white beans for a speedy dinner.
Vegetarian Black Bean PastaMake sure to put mushrooms on your plant-based grocery list. In addition to being nutritious, they add a subtle savory note to dishes. Along with the black beans and whole wheat fettuccine, this is a wonderfully filling meal.
Zippy Bean StewCooking good ingredients low and slow draws out so much rich flavor, you don't need much added fat. This wholesome bean stew gets its "zip" from canned green chiles, which you can incorporate based on your preferences. Use mild for less heat and fire-roasted for a more medium-heat.
Sweet Potato Lentil StewThe slow cooker is our secret weapon for making cozy meatless soups all winter long. Earthy lentils and sweet potatoes are a classic combination. Go ahead and add extra vegetables to the pot, like chopped kale, spinach or corn.
Mushroom and Sweet Potato PotpiePotpie might be the ultimate comfort food. This one, inspired by a classic British stout pie, is entirely vegan, relying on two kinds of mushrooms (plus mushroom broth), dark beer, onions and soy sauce for a rich umami flavor in every bite.
Vegan French Onion SoupTraditional French onion soup calls for beef broth and an oozing layer of cheese. In this vegan recipe, a mound of onions is slow-cooked until caramelized, sticky and melting, and then mushrooms, garlic, balsamic vinegar and soy sauce go into the pot to provide plenty of flavor. Use a good dairy-free mozzarella on top.
African Peanut Sweet Potato StewPeanuts and sweet potatoes are a classic flavor combination in many African cuisines. In this hearty soup, the sweet and savory flavors are perfectly balanced. Garbanzo beans and kale fill out the pot to make it a complete meal.
Lemon Mushroom OrzoA filling, zesty bowl of orzo is the perfect cozy dish after a tiring day. A little lemon zest goes a long way for flavoring this dish, and the mushrooms and pecans give the dish more buttery, foresty notes.
Originally Published: June 28, 2019
