Vegan Eggplant Parmesan
1 h 25 min
|
intermediate
|
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
This is the vegan Eggplant Parm that actually satisfies: panko-crisp cutlets, a garlicky basil-oregano tomato sauce, melty vegan mozz, and a savory hit of nutritional yeast with a little smoked paprika swagger.
No one at the table will miss the dairy, and it is perfect for Sunday supper, date night, or feeding a mixed crowd when you want serious comfort without the heaviness.
Ingredients (6 servings)
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Ingredients for the Eggplant:
- 2 large eggplants, sliced into ½-inch rounds eggplants 2 ct large
- 2 tsp salt (for drawing out moisture) salt
- 1½ cups plain panko breadcrumbs panko breadcrumbs 3 oz
- ½ cup nutritional yeast nutritional yeast 2.5 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 cup unsweetened soy milk unsweetened soy milk 8 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
Ingredients for the Sauce:
- 2 Tbsp olive oil olive oil
- 1 small onion, finely chopped onion 1 ct small
- 3 cloves garlic, minced garlic 0.27 head
- 1 can (28 oz) crushed tomatoes crushed tomatoes 1 can (28 oz)
- 1 tsp dried basil dried basil 0.02 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp crushed red pepper crushed red pepper 0.03 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
For the Cheese & Assembly
- 2 cups vegan mozzarella shreds vegan mozzarella shreds 8 oz
- ½ cup vegan parmesan cheese, grated vegan parmesan cheese 1.43 oz
- fresh basil, chopped (or parsley) fresh basil 0.1 oz
How to Make Vegan Eggplant Parmesan
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Prep and purge the eggplant
Line two sheet pans with paper towels and set a wire rack over one of them.
Lay the eggplant rounds in a single layer and sprinkle evenly with the 2 teaspoons salt to draw out moisture and any bitterness.
Let sit 30 minutes, then blot thoroughly on both sides until dry to the touch.
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Heat the oven and set up your breading stations
Preheat the oven to 425 F and place a rack in the upper third and another in the center.
Grab three shallow bowls: put the flour in the first, whisk the soy milk with the apple cider vinegar in the second to make a quick vegan buttermilk, and mix the panko, nutritional yeast, garlic powder, dried oregano, and smoked paprika in the third.
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Bread the eggplant for maximum crunch
Working one slice at a time, dredge eggplant in flour and shake off excess.
Dip into the soy milk mixture, letting extra drip back, then press firmly into the panko mixture so every edge is coated.
Set coated slices on a lightly oiled wire rack set over a sheet pan for airflow.
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Bake the cutlets until deeply golden
Lightly spray or drizzle the tops with olive oil for better browning.
Bake on the upper rack for 12 minutes, flip, then bake 10 to 12 minutes more until crisp and golden all over.
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Cook the quick marinara
While the eggplant bakes, warm 2 tablespoons olive oil in a saucepan over medium heat, then add the onion and cook until translucent, about 5 minutes.
Stir in the garlic for 30 seconds until fragrant, then add crushed tomatoes, dried basil, dried oregano, chili flakes, salt, and black pepper.
Simmer uncovered 12 to 15 minutes until slightly thickened and bright, then taste and adjust seasoning.
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Assemble the casserole
Reduce oven temperature to 375 F.
Spread 1 cup sauce in a 9x13 inch baking dish.
Layer half the eggplant cutlets, spoon over more sauce to lightly cover, and scatter with half the vegan mozzarella and half the vegan parmesan.
Repeat with remaining eggplant, more sauce, and the rest of the cheeses.
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Bake, then finish and rest
Bake on the center rack for 18 to 22 minutes until the sauce is bubbling at the edges and the cheese is melty.
Broil for 1 to 2 minutes if you want more color on the cheese, watching closely.
Let rest 10 minutes so the layers set, then shower with chopped basil or parsley.
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Serve like you mean it
Slice cleanly with a sharp knife, spoon extra sauce from the pan over each portion, and serve hot.
Substitutions
- Panko breadcrumbs -> Crushed cornflakes or gluten-free panko
- Cornflakes or GF panko stay shatter-crisp and keep the cutlets light while maintaining a neutral flavor that lets the marinara and cheeses shine.
- Soy milk -> Unsweetened oat milk or aquafaba
- Oat milk gives a rich, clean backbone to the buttermilk dip without sweetness, while aquafaba clings beautifully and helps crumbs adhere for a crisp shell.
- Vegan mozzarella shreds -> Tofu ricotta or cashew cream
- Dollops of tofu ricotta or cashew cream melt into the sauce for luscious pockets of creaminess, adding body and a dairy-like vibe without sacrificing the stretchy comfort factor.
Tips
- Weight the eggplant while salting
- Set a second sheet pan on top of the salted slices with a few cans to press gently, which speeds moisture release and tightens texture for superior crisping.
- Toast the crumbs for a head start
- Briefly toast panko in a dry skillet until just pale gold, then cool before breading to lock in a crunchy exterior that resists sauce sogginess.
- Use a rack for airflow
- Baking on a wire rack keeps heat circulating so both sides crisp without drowning the coating in oil or steam.
- Season every layer
- Taste the sauce, taste the crumbs, and keep salt honest so the finished dish hits that savory, garlicky, oregano-kissed balance New Yorkers live for.
- Melt strategy for vegan cheese
- Toss shreds with a teaspoon of olive oil or a splash of hot sauce so they soften and brown better, and always give them a brief broil for color.
- Air fryer option for cutlets
- Cook breaded slices at 390 F for 10 to 12 minutes, flipping halfway, to get a fierce crunch with minimal oil before assembling.
- Rest before slicing
- A 10 minute rest lets steam settle and layers set so you get clean squares instead of a saucy slide.
Nutrition Facts *
| Energy | 628 | kcal |
|---|---|---|
| Protein | 29 | g |
| Total Fat | 15 | g |
| Carbohydrates | 95 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My eggplant turned out soggy. What went wrong?
- Either it was not blotted dry after salting or it was baked on a solid pan without airflow, so steam softened the crust; next time blot aggressively and bake on a wire rack, and do not overcrowd.
- The breadcrumbs are falling off. How do I fix that?
- Skip wet eggplant, dust lightly with flour first, let excess buttermilk drip off, press firmly into crumbs, and give the coated slices 5 minutes to hydrate before baking so the crust adheres.
- My sauce is watery in the finished bake. How can I avoid that?
- Simmer the marinara until visibly thick and spreadable, and keep layers light with sauce so the crust stays crisp while the casserole stays sliceable.
- The vegan cheese is not melting nicely. Any tricks?
- Use a brand that lists oil near the top of the ingredients, toss shreds with a teaspoon of olive oil, and finish with a short broil for better melt and browning.
- Can I make this ahead?
- Bake the cutlets and cool, simmer the sauce, then assemble and refrigerate up to 24 hours; add 10 minutes to the bake time from cold and broil briefly at the end.
- Does this freeze well?
- Freeze fully baked and cooled portions tightly wrapped for up to 2 months, then reheat covered at 350 F until hot and uncover for the last 5 minutes to re-crisp the top.
Serving Suggestions
A side of garlicky sautéed broccoli rabe or a crisp fennel salad cuts through the richness and keeps the plate lively.
If you want to play, layer in a few spoonfuls of basil pesto between the stacks or add a pinch of smoked paprika to the sauce for a sultry, wood-fired vibe without leaving your kitchen.
More pairings:
Reviews
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Susan, Naperville, IL: Delicious! I used chickpea flour and it turned out great!
: Happy you enjoyed it, Susan! Chickpea flour is a smart swap.
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