Delicious Vegan Eggplant Parmesan

If you ask me, eggplant parmesan doesn’t need meat or dairy to be amazing.

This Italian-inspired dish delivers all the comfort of the classic version, with layers of crispy breaded eggplant and rich tomato sauce. The dairy-free cheese melts perfectly, creating that gooey, satisfying bite we all love.

It’s baked until golden brown, with herbs and garlic adding familiar flavors that’ll make you forget it’s plant-based. The eggplant stays tender inside while keeping that nice crunch on the outside.

It’s a cozy meal that’ll please both vegans and non-vegans alike, perfect for those nights when you want something hearty but still feel good about what you’re eating.

What Kind of Eggplant Should I Use?

For eggplant parmesan, the classic Italian or Globe eggplant is your best bet – it’s the large, dark purple one you’ll find in most grocery stores. When picking your eggplant, look for one that feels heavy for its size and has smooth, shiny skin without any soft spots. The smaller ones tend to be less bitter and have fewer seeds, which makes them perfect for this dish. Give the eggplant a gentle squeeze – it should be firm but not hard as a rock. If you can’t find Globe eggplant, Chinese or Japanese eggplants will work too, though you’ll need several of them since they’re smaller and more slender.

Options for Substitutions

This vegan eggplant parm is pretty adaptable! Here are some handy swaps you can try:

• Almond milk: Any plant-based milk works here – try soy milk, oat milk, or cashew milk. Just avoid strongly flavored ones like coconut milk.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed crackers, crushed cornflakes, or gluten-free breadcrumbs if needed. Just note that Panko gives the best crunch.
• Nutritional yeast: While it’s pretty important for that cheesy flavor, you could use ground cashews mixed with a bit of garlic powder and salt as a backup option.
• Cashews: For the cheese sauce, you can swap cashews with blanched almonds or sunflower seeds – just soak them longer (about 4 hours) and blend really well.
• Non-dairy yogurt: If you’re out of yogurt, try using silken tofu or more cashew cream. You might need to add a splash more vinegar for tanginess.
• Cornstarch: Arrowroot powder or tapioca starch work just as well in the same amount for thickening the cheese sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge with eggplant parmesan is dealing with excess moisture – skipping the crucial step of salting your eggplant slices and letting them “sweat” for at least 30 minutes can lead to a soggy, waterlogged dish. Another common mistake is overcrowding the baking sheet when cooking the breaded eggplant slices – make sure to leave some space between each piece so they can crisp up properly instead of steaming. To get that perfect golden-brown crust, avoid the temptation to flip the eggplant slices too early; wait until you see the edges turning brown, usually about 15-20 minutes at 400°F. For the vegan cheese sauce, blending the cashews without soaking them first can result in a grainy texture – soak them in hot water for at least 2 hours (or overnight in cold water) for the creamiest results.

What to Serve With Eggplant Parmesan?

This plant-based eggplant parm is filling on its own, but it’s even better with some classic Italian-inspired sides! A simple pasta like spaghetti or linguine tossed with olive oil and garlic makes a perfect base, catching all that tasty marinara sauce. I love serving it with a fresh arugula salad dressed with lemon juice and a sprinkle of sea salt, which adds a nice peppery crunch to balance out the crispy eggplant. For a complete meal, add some crusty Italian bread or garlic knots on the side – they’re perfect for soaking up any extra sauce on your plate.

Storage Instructions

Keep Fresh: Place your leftover vegan eggplant parmesan in an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. The breading might soften a bit in the fridge, but the flavors actually get even better as they meld together!

Freeze: This dish freezes really well! Let it cool completely, then wrap individual portions in foil and place them in a freezer bag. You can keep it frozen for up to 3 months. Just remember to label it with the date so you know when you made it.

Reheat: To bring back that nice crispy texture, reheat in the oven at 350°F for about 15-20 minutes. If reheating from frozen, add an extra 10-15 minutes. You can also use the microwave if you’re in a hurry, though the breading won’t be as crispy. A quick tip: placing a paper towel under it helps absorb excess moisture!

Preparation Time	20-30 minutes
Cooking Time	40-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 45-55 g
• Fat: 90-100 g
• Carbohydrates: 130-150 g

Ingredients

• 1 eggplant, sliced thinly
• 1/2 teaspoon salt
• 2/3 cup almond milk
• 1/4 cup all-purpose flour
• 2 cups panko bread crumbs
• 1/4 cup nutritional yeast flakes
• 2 teaspoons italian herb mix
• 1 teaspoon dried oregano
• 2 cups marinara sauce
• Fresh basil for garnish
• 1 cup cashews, raw
• 1/2 cup almond milk
• 1/2 cup plain non-dairy yogurt
• 2 1/2 tablespoons nutritional yeast flakes
• 1 tablespoon corn starch
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Step 1: Prepare and Dry the Eggplant

Preheat your oven to 375°F.

Begin by slicing the eggplant into 1/2-inch slices.

Salt the slices generously and place them in a strainer for about 10 minutes to help absorb some of the liquid.

After that, transfer the eggplant onto a baking sheet or a large plate.

Use a towel or paper towels to press down on the eggplant, releasing any remaining moisture.

Step 2: Coat and Bake the Eggplant

Set up two bowls for coating the eggplant.

In the first bowl, whisk together milk and flour until smooth.

In the second bowl, mix breadcrumbs, nutritional yeast, Italian seasoning, and oregano.

Dip each eggplant slice first into the milk mixture, then into the breadcrumb mixture, ensuring it’s fully coated.

Place each coated slice onto a baking sheet.

Repeat the process for all slices, then bake them for 20 minutes in the oven.

Step 3: Make the Vegan Mozzarella

While the eggplant is baking, prepare the vegan mozzarella.

Place all mozzarella ingredients into a blender and blend until smooth.

Pour the blended mixture into a small saucepan and heat over medium heat.

Stir continuously for 2-3 minutes until the cheese thickens, then remove from heat.

Step 4: Assemble the Eggplant Parmesan

Spread 1/2 cup of marinara sauce on the bottom of an 8×8 or 9×13 baking dish.

Add a layer of baked eggplant slices on top.

Spoon more marinara sauce over the eggplant and then spread half of the prepared vegan mozzarella on top.

Repeat this layering process once more.

Cover the baking dish with foil and bake for an additional 20 minutes.

Step 5: Finish and Serve

Once baked, remove the dish from the oven and let it cool slightly.

Top the eggplant parmesan with fresh basil for an extra layer of flavor.

Serve and enjoy your delightful, homemade dish!