Vegan Eggplant Parmesan
1 h 20 min
|
intermediate
|
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 35 min | 45 min | 1 h 20 min |
Introduction
This vegan eggplant parmesan has all the cozy, cheesy comfort of the classic, without any dairy or eggs.
Crispy baked eggplant rounds are layered with a rich homemade tomato sauce and gooey vegan mozzarella for the best texture.
It’s a crowd-pleasing main dish that works perfectly for Sunday dinner, date night in, or a hearty make-ahead meal.
Ingredients (6 servings)
Ingredients for the Eggplant:
Ingredients for the Sauce:
For the Cheese & Assembly
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Vegan Eggplant Parmesan
-
Salt and drain the eggplant
Arrange the eggplant rounds in a single layer on wire racks or paper towel lined baking sheets.
Sprinkle both sides evenly with the salt and let them sit for 20 to 30 minutes.
Pat the slices very dry with clean kitchen towels to remove excess moisture and bitterness.
-
Preheat the oven and prepare the pans
Preheat your oven to 400°F with racks in the upper and lower thirds.
Line two large baking sheets with parchment paper and lightly spray or brush with oil if you like.
-
Set up the breading station
Place the flour in a shallow bowl or rimmed plate.
In a second bowl whisk together the soy milk and apple cider vinegar, then let it sit for five minutes.
In a third bowl combine the panko, nutritional yeast, garlic powder, dried oregano, and smoked paprika until evenly mixed.
If you like extra seasoning, add a small pinch of salt to the breadcrumb mixture.
-
Bread and bake the eggplant
Working with one slice at a time, dredge eggplant in flour, shaking off any excess.
Dip the floured slice into the soy milk mixture, then press it firmly into the panko mixture on both sides.
Transfer the coated slice to the prepared baking sheet and repeat with the remaining eggplant.
Bake the eggplant for 20 minutes, flipping the slices halfway, until golden and crisp around the edges.
-
Make the tomato sauce
While the eggplant bakes, warm the olive oil in a medium pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until soft and translucent, about five to seven minutes.
Stir in the minced garlic and cook just until fragrant, about thirty seconds.
Pour in the crushed tomatoes, dried basil, dried oregano, chili flakes, salt, and black pepper, then stir well.
Bring the sauce to a simmer, reduce the heat to low, and cook for 15 to 20 minutes, stirring occasionally.
Taste the sauce and adjust the salt or chili flakes to your preference.
-
Lower the oven and prepare the baking dish
Reduce the oven temperature to 375°F to finish baking the assembled eggplant parmesan.
Lightly oil a 9x13 inch baking dish or similar casserole dish.
-
Assemble the layers
Spread a thin layer of tomato sauce over the bottom of the prepared baking dish.
Arrange a snug layer of baked eggplant slices over the sauce, overlapping slightly if needed.
Spoon more sauce over the eggplant, then sprinkle with a generous handful of vegan mozzarella and some vegan parmesan.
Repeat the layers of eggplant, sauce, and cheese until everything is used, finishing with plenty of cheese on top.
-
Bake and serve
Bake the assembled dish for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted.
Let the eggplant parmesan rest for 10 minutes so the layers set and it slices more cleanly.
Shower the top with chopped fresh basil or parsley right before serving for a bright, fresh finish.
Substitutions
- Soy milk -> oat milk or almond milk
- Use unsweetened oat or almond milk for the dredging mixture, which keeps everything creamy and still completely vegan.
- Panko breadcrumbs -> gluten free breadcrumbs
- Swap in gluten free breadcrumbs if needed; the coating stays crunchy, though the crumbs may brown a little faster.
- Vegan mozzarella shreds -> homemade cashew cream
- Use a thick, lightly salted cashew cream in place of mozzarella for a rich, ultra creamy baked topping.
Tips
- Get the eggplant really dry
- Blot aggressively after salting, because extra moisture will steam the slices instead of letting the coating crisp.
- Bake the eggplant fully before layering
- Do not rush this step; pale slices soften in the sauce and lose that satisfying cutlet like texture.
- Use convection if you have it
- If your oven has convection, turn it on for the initial bake to get extra crunchy eggplant.
- Make the sauce a bit ahead
- The sauce tastes even better after resting, so feel free to cook it earlier in the day.
- Let it rest before cutting
- Resting helps the layers firm up slightly, so servings hold together instead of sliding apart on the plate.
Nutrition Facts *
| Energy | 358 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 12 | g |
| Carbohydrates | 51 | g |
| Dietary Fiber | 12 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the breading from falling off the eggplant?
- Make sure each slice is very dry before flouring, and shake off any excess flour. Press the crumbs firmly into the soy milk coated slices so they really adhere before baking.
- My eggplant turned out soggy; what went wrong?
- Usually sogginess means the eggplant was not salted and dried long enough, so it released moisture during baking. It can also mean the slices were crowded on the pan, which causes steaming instead of browning.
- Can I assemble this ahead of time?
- You can bake the eggplant and make the sauce a day ahead, then refrigerate them separately. Assemble shortly before baking so the crumb coating stays relatively crisp.
- Can I freeze leftovers?
- Yes, the baked casserole freezes well for up to three months if wrapped tightly. Reheat covered from thawed or frozen until hot in the center and the sauce is bubbling again.
Serving Suggestions
This vegan eggplant parmesan is lovely with a simple green salad and garlicky bread to soak up the sauce.
For a fun twist, layer in thinly sliced roasted red peppers or a few olives for extra sweetness and briny depth.
Leftovers also taste amazing tucked into toasted hoagie rolls for a cozy, meatless eggplant parmesan sandwich.
Reviews
-
John, Minneapolis: Came out fantastic. Salting and drying the eggplant really made the slices crisp, and the nutritional yeast in the panko gives it such a cheesy flavor even before the vegan mozz goes on top.
: Love hearing that, John! Salting and drying is the trick for crisp slices, and that nutritional yeast panko really does bring the cheesy vibe on its own. 😊
-
Susan, Naperville, IL: Delicious! I used chickpea flour and it turned out great!
: Happy you enjoyed it, Susan! Chickpea flour is a smart swap.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
