vegan eggplant parmesan

Ultra soft slices of eggplant smothered in tomato sauce, with a crunchy panko-Parmesan topping. All the great vegan eggplant Parmesan flavor without the messy dipping and breading!

Easiest Vegan Eggplant Parmesan

eggplants

sea salt and black pepper

28 ounces Easy Instant Pot Tomato sauce

panko bread crumbs

Italian seasonings

parsley

Place a rack in the center of the oven and Preheat to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Arrange the eggplant slices evenly on the baking sheets, and sprinkle lightly with sea salt and black pepper. Roast for 30 minutes at 400 degrees Fahrenheit, or until browned and very soft, flipping  halfway through cooking.

While the eggplant is roasting, make your tomato sauce. (If using jarred sauce, heat it in a pan first, OR increase the final baking time as needed, see notes.)

Next, make the vegan Parmesan in a food processor.

In a small bowl, make the topping by tossing together the bread crumbs, vegan Parmesan and Italian seasonings.

When the eggplant is cooked, remove it from the oven and reduce the heat to 375 degrees Fahrenheit.

Ladle about 3/4 cup of the hot tomato sauce into a 9" x 9" square baking dish, coating the entire bottom with thin layer of sauce.

Arrange 1/2 of the eggplant on top of the sauce in the baking dish. Cover the eggplant with 1/2 the remaining sauce, then add another layer of eggplant. Cover the eggplant with the rest of the sauce.

Sprinkle the topping evenly over the top of the dish. Add a little more Italian seasonings, if desired.

Cover with foil and bake for 10-15 minutes, or until hot and bubbly throughout.

Optional: for a crispy, golden brown topping, broil under low heat for a few minutes, being careful not to burn the topping.

Garnish with fresh chopped parsley and serve with almond ricotta, if desired.

This delicious baked vegan eggplant parmesan will soon be one of your favorite dishes! Crispy eggplant is layered with marinara sauce and vegan cheese sauce, topped with breadcrumbs and baked to golden brown perfection.

Vegan Eggplant Parmesan

Large Eggplants (or 3 Medium (2 1/2 pounds / 680 grams))

Soy Milk ((240 milliliters)

All Purpose Flour ((93 grams))

Tablespoons Cornstarch

Tablespoon Garlic Powder

Tablespoon Onion Powder

Oregano

Thyme

Salt

Black Pepper

Cayenne Pepper

Panko Breadcrumbs

Tablespoons Olive Oil

Tablespoons All Purpose Flour

Soy Milk ((720 milliliters)

Nutritional Yeast ((20 grams))

Dijon Mustard

Garlic Powder

Onion Powder

Tablespoons Vegan Butter (Melted)

Marinara Sauce ((800 grams))

Basil

Ground Black Pepper

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

Slice your eggplant into 1/4 inch thick rounds. Set aside.

In a mixing bowl, add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, oregano, thyme, salt, ground black pepper and cayenne pepper and whisk it into a batter.

In a second bowl, add panko breadcrumbs, salt and ground black pepper and mix together.

Dip each slice of eggplant into the batter to coat it completely and then gently toss it in the breadcrumbs bowl to cover it completely with breadcrumbs.

Place the breaded eggplant onto parchment lined baking trays. We used two trays.

Bake in the oven at 400°F (200°C) for 20 minutes.

Eggplant:

While the eggplant is baking, start your vegan cheese sauce.

Add olive oil to a pot on medium heat and let the oil heat up until hot.

Add all purpose flour and fry the flour in the oil briefly, stirring vigorously the whole time.

Add soy milk all at once and stir vigorously.

Continue to stir, bringing the sauce to the boil and then continue stirring until it thickens. It will usually get to the right level of thickness a few minutes after the sauce has boiled.

When the sauce has thickened, remove it from the heat and stir in nutritional yeast, dijon mustard, garlic powder, onion powder, salt and ground black pepper.

Set aside. It will continue to thicken as it cools.

Vegan Cheese Sauce:

Add breadcrumbs to a bowl. Add melted vegan butter and mix in until the breadcrumbs are coated.

Breadcrumb topping:

Add roughly a third of the marinara sauce to the bottom of a 9x13 oven-safe dish.

Top it with half the eggplant.

Layer another third of the marinara sauce on top of the eggplant.

Top that with roughly a third of the cheese sauce.

Add the rest of the eggplant.

Top it with the remaining third of the marinara sauce.

Top that with the remaining two thirds of the vegan cheese sauce.

Add the breadcrumbs on top.

Place into the oven to bake at 400°F (200°C) for 20 minutes until the top is golden brown.

Assembling and Baking:

Serve topped with fresh chopped basil and ground black pepper.

Serving:

Lightly breaded eggplant is smothered between layers of vegan cheese sauce and tomato sauce in this whole foods plant based eggplant Parmesan. Simply use gluten-free bread to make this delicious main dish soy-free and gluten-free. See notes below for a simpler variation.

Vegan Eggplant Parmesan - Soy-Free

eggplants ((about 1 1/4 pounds))

cornmeal

brown rice flour (or whole wheat pastry flour)

garlic powder

salt (if desired)

onion powder

black pepper

almond milk

lemon juice

raw cashews ((about 1/4 cup))

nutritional yeast

bread (gluten-free or whole grain)

beans

vegetable broth

corn starch

cayenne pepper

oil-free spaghetti sauce ((packaged

basil (chopped)

Peel the eggplant and trim off the ends. Slice it into rounds about 1/2-inch thick. Line a baking sheet with parchment paper. Preheat oven to 400F.

In a medium mixing bowl, combine the cornmeal, brown rice flour, garlic powder, salt, onion powder, and black pepper. Add the almond milk and lemon juice and stir until smooth. You should have a batter a little thicker than pancake batter. If it seems dry, add a splash of non-dairy milk; if it's too liquidy, add more flour.

Dip each eggplant slice into the batter and turn it to coat both sides and edges well. Holding the slice between two fingers, allow any excess batter to drip back into the bowl, and place the eggplant on the baking sheet. Repeat with as many slices as you can fit on the baking sheet, being careful that they do not touch. (If your baking sheet is small, you may need to make two batches; batter can thicken between batches, so add more liquid if necessary.)

Place in the oven. After 20 minutes, remove and gently turn each slice–you may have to hold the parchment paper and peel it from the eggplant. Replace and cook until outsides are brown but not burning, about 15 more minutes.

While the eggplant is baking, make the cashew parmesan and the sauce: Place the cashews in the food processor along with the nutritional yeast and process until finely ground. Remove half to a small bowl and set aside. Add the bread to the cashews remaining in the processor and pulse until crumbled.

Place all sauce ingredients in blender and blend at high speed until completely smooth. Blend again briefly just before using.

When the eggplant is done, assemble the casserole: Reduce the oven temperature to 350F. Oil an 8x8-inch or similar sized casserole dish. Place half of the eggplant slices on the bottom of the dish. Spoon half the tomato sauce and pour half the cheese sauce over the eggplant and sprinkle lightly with cashew parmesan (the bowl without the bread crumbs). Repeat the process with the remaining eggplant, spaghetti sauce, and cheese sauce and sprinkle the bread crumbs on top. Bake uncovered for about 25-30 minutes, until slightly browned. Sprinkle with fresh basil just before serving.

Make your dinner special with this vegan Eggplant Parmesan made with homemade plant-based parmesan and mozzarella cheeses for a delicious and wholesome meal.

eggplant,

salt

chickpea flour

water

oregano

raw cashews

tbsp tapioca starch

yeast

apple cider vinegar

tsp salt

white pepper

(24 ounce) jar of marinara sauce

fresh basil, (chopped)

Preheat the oven to 375. Line two baking sheets with parchment paper and set aside. 

Liberally sprinkle salt over the sliced eggplant and place in a colander over the sink. Let them set for 30 minutes. This will remove any bitterness from the eggplant. 

Transfer eggplant to a paper towel and top with another paper towel to remove any excess liquid. 

In a shallow dish combine the chickpea flour and water, whisking together until thick and smooth. In a separate shallow dish combine the Panko bread crumbs, vegan parmesan, and oregano.

Taking one sliced eggplant at a time, dip it in chickpea flour mixture until it&#039;s fully submerged. From there, dip the eggplant int the panko mixture, making sure each side is completely covered in bread crumbs. Place breaded eggplant on the prepared baking sheet and continue the process until all the eggplant slices are breaded. 

Bake for 30 minutes, until lightly brown and crispy, flipping halfway through. Remove from the oven and let cool. 

To make the Breaded Eggplant

Combine all the ingredients in a high-powered blender and blend until completely smooth. 

Transfer to a saucepan heated over medium heat. While the cheese sauce heats, stir constantly with a large wooden spoon. Within 2-3 minutes the cheese will start to get very thick. Keep stirring until the cheese begins to move together, separating from the sides of the pan, while stirring.

 Remove from heat and let cool while preparing the other ingredients.

To make the vegan mozzarella

Spread 1/2 cup of marinara sauce evenly in the bottom of a 7x11 baking pan. Place 8 breaded eggplant over top, layering them slightly over one another.  Top eggplant with 1/2 cup of marinara. Using a spoon, scoop about 1 heaping tbsp of mozzarella over each of the eggplants. Top with remaining eggplants, marinara, and mozzarella one more time. Sprinkle about 2  tbsp of vegan parmesan over the top. 

Cover with foil and bake for 35 minutes. Remove foil and bake another 10 minutes until the sauce underneath starts to boil. 

Remove from oven and let it set 10 minutes before sprinkling with basil and serving. 

To assemble the Eggplant Parmesan

https://www.youtube.com/watch?v=ftc_3cRY9oQ

Make your dinner special with this vegan Eggplant Parmesan made with homemade plant-based parmesan and mozzarella cheeses for a delicious and wholesome meal.

Get the full recipe here: https://www.mydarlingvegan.com/vegan-eggplant-parmesan/

This is the absolute best Vegan Eggplant Parmesan! Layers of breaded eggplant are smothered in marinara and vegan cheese before being baked to perfection. Serve it as a comforting main dish or side.

cornflakes

Italian seasoning

soy milk

all purpose flour

eggplant (2 large or 3 medium)

marinara sauce

vegan mozzarella cheese shreds

Vegan Parmesan (optional, about 1/2 cup shredded)

basil

Preheat the oven to 400 degrees F. Grease 2 large baking sheets with oil and set aside.

In a food processor or high powered blender, pulse all the dry mixture ingredients together until they resemble fine crumbs. Set aside.

In a small bowl, whisk together the soy milk and flour until smooth. Set aside.

Slice the eggplant into 1/2 inch thick slices. No need to peel the eggplant unless you want to.

Dip each piece of eggplant in the milk/flour mixture, then the crumb mixture and place in a single layer on the prepared baking sheets.

Bake for 20 minutes, then flip each piece and bake for 15 more minutes.

Bake the Eggplant

Get out a 9x13 inch casserole dish and spread 1/2 cup of marinara sauce over the bottom.

Add 1/2 the baked eggplant, overlapping a little bit if needed to fit. Top with 1/2 marinara sauce and 1/2 the vegan mozzarella cheese. Repeat with the rest of the eggplant, marinara and cheese. Bake, uncovered (still at 400), for about 20 minutes until the cheese is melty and warm.

Sprinkle vegan parmesan, if using, and fresh basil. Serve and enjoy!

Assemble Eggplant Parmesan

Fabulous! A little time intensive, but well worth it. Thanks for a great recipe.

Scrumpious! The breading (cornflake version) is especially good - tasty and still a little crunchy after baking. Recommend following Nora’s suggestion of processing the topping until rather fine. Otherwise you’re left with chunks that are too large to adhere well once you get to the last few slices of eggplant.

Absolutely amazing! I have never enjoyed eggplant parmesan when ordered out at restaurants because of how slimy the eggplant was. This recipe has completely changed my mind. The slices came out so crispy on the outside and tender inside, the coating is delicious, the nutritional yeast and parmesan gives it a really nice cheesy flavor that reminds me of the five cheese marinara from Olive Garden. 

I did look up some tips for the eggplant and sprinkled the slices with salt to draw out water and then wiped them off before breading and was pretty impressed at the water that came out of them.  

I had to end up spreading the eggplant pieces out a bit because I found myself just dipping the crispy, baked eggplant pieces into marinara while assembling haha. 

Really excited to be making this again tonight. Loving every recipe I've come across on your site.

I’ve made this multiple times and it is amazing. Everyone loves it, vegans and non. I double it and it is still gone in two days. It is a bit time consuming but totally worth it. I batch air fry the eggplant for the best crispiness. So good!!

I just made this and it was FANTASTIC! I used Panko instead of cornflakes because I didn’t have any but I can’t wait to try it that way next time. It sounds so interesting! Will be making this many more times. This is so delicious! 👍👍 Another amazing recipe, Nora! Thank you so much!

Font really cate for eggplant but this was the best I've tasted was very good.

I made this recipe on my daughter’s recommendation. It was delicious. I’m making it for our holiday meal this season.

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Vegan Eggplant Parmesan

Top 5 vegan eggplant parmesan recipes from across the web

The most viewed vegan eggplant parmesan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easiest Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan - Soy-Free

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

The most viewed vegan eggplant parmesan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine