Vegan Eggplant Parmesan 5 ★

How to Make Vegan Eggplant Parmesan

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.