Vegan Eggplant Parmesan (2024)

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Crispy baked eggplant layered with your favorite marinara sauce and vegan mozzarella cheese, this Vegan Eggplant Parmesan is the BEST way to eat eggplant! It's a delicious dinner that will turn eggplant skeptics into fans, and it makes for a delicious meatless dinner recipe.

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Fact: vegan eggplant parmesan is the BEST way to eat eggplant! The eggplant is perfectly crispy, the mozzarella is made out of cashews and you can use your favorite brand of dairy free marinara sauce (love love love Lucini and Rao's).

I'll be the first to admit that this recipe takes a little longer to prepare than most of my recipes. But, I really wanted to find a way for myself (and maybe you too?!) to enjoy eggplant, and this recipe is IT.

It's also really easy to prepare, just slightly more time consuming. But, the whole recipe will be done in about an hour, and it's a healthy and delicious meatless meal.

If you're wanting a couple other Italian-inspired vegan dinners, you must check out my Lentil Bolognese and Lentil Meatballs.

Why you'll love this recipe

  • The eggplant is coated in a Panko mixture then baked until it's nice and crispy
  • It's filled with your favorite marinara sauce and vegan mozzarella cheese (see below for tips)
  • It'll turn eggplant skeptics into fans (like myself!)
  • It's an easy vegan dinner recipe to add to your weekly rotation

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Ingredient notes:

Eggplant - Small-medium sized. The eggplant has to fit into a casserole dish, so you don't want the slices of eggplant to be too large.

Breadcrumbs - Preferably Panko, either regular or gluten free.

Almond milk - Or any kind of dairy free milk.

Cashews - Cashews are the main ingredient in the homemade vegan mozzarella cheese. If you're looking for a substitution, you can try using store-bought vegan cheese (parmesan would be delicious!) instead.

Yogurt - Make sure to use PLAIN dairy free yogurt.

Step-by-step instructions

I'll admit, making eggplant parmesan requires a little more effort than my other recipes, but it's well worth it! Let's walk through how to make this recipe, step-by-step.

Step 1: Prep the eggplant.First, slice the eggplant then salt it on both sides and place it in a strainer for 10 minutes or so, which will help to absorb some of the moisture. This step is very important in ensuring the eggplant doesn't get mushy.

Then, lay the eggplant out onto a baking sheet and use a towel or paper towels to press down on it. Again, this will eliminate some moisture.

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Step 2: Coat the eggplant.Set up an assembly line using two bowls, one filled with the milk and flour and the other filled with the Panko breadcrumbs and spices. Dip each eggplant slice into the milk mixture, then directly into the breadcrumbs until it's completely coated.

Step 3: Bake. Place the eggplant onto a baking sheet and bake it until it's crispy, approximately 20 minutes.

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Step 4: Make the mozzarella cheese. While the eggplant is baking, you can make the mozzarella cheese (tips below!).

Step 5: Layer everything. Now comes the fun part! Spread marinara sauce onto the bottom of a baking dish. Then, place eggplant into the bottom of the dish, and layer it with more marinara sauce and then mozzarella cheese.

Repeat this process one more time, then place the entire baking dish into the oven and bake for 20 minutes.

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How to make vegan mozzarella cheese

First, you'll add all of the ingredients to a blender and then pulse until it's smooth. At this point, while the mixture will be smooth, it won't be super thick.

So next, pour everything into a small saucepan and heat it up for a few minutes, stirring pretty consistently until it thickens.

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FAQs and tips

  • If the eggplant is too large, you can slice the individual slices in half to make them fit into your baking dish a little bit better.
  • I used an 8x8 dish since this recipe was just for Miguel and myself, but if you want this to serve more people, use a 9x13 baking dish.
  • Many people have commented that they used store-bought vegan parmesan instead of the homemade mozzarella, and that it turned out great, so that's another option too.
  • Storage: In my opinion, eggplant parmesan is best when eaten right away. Otherwise, the eggplant does eventually get soggy.

Can I make this gluten free?

Yes! Simply use gluten free Panko breadcrumbs (or any kind) instead. Everything else in this recipe is already naturally gluten free.

Can this be made without breadcrumbs?

Yes, though I haven't tried it myself. You'd follow the recipe as is, but simply omit the breadcrumbs step. You'll still have to salt and bake the eggplant on a baking sheet before adding it to your casserole dish though. Then, layer it with the marinara and vegan cheese.

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More delicious vegan recipes

  • Vegan Roasted Red Pepper Pasta
  • Tofu Enchiladas
  • Vegan Tomato Soup
  • Butternut Squash Chickpea Chili
  • The Best Vegan Lasagna

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Vegan Eggplant Parmesan (8)

Vegan Eggplant Parmesan

Crispy baked eggplant layered with your favorite marinara sauce and easy vegan mozzarella cheese, this Vegan Eggplant Parmesan is the BEST way to eat eggplant!

5 from 27 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 2

Author: Erin

Ingredients

for the mozzarella cheese:

Instructions

  • Preheat oven to 375°.

  • Slice the eggplant into ½" slices, then salt them and place then in a strainer for 10 minutes, which will help to absorb some of the liquid. Transfer eggplant onto a baking sheet or large plate, then use a towel or paper towels to press down on the eggplant to release leftover moisture.

  • Set up two bowls: in one bowl, whisk milk and flour together and in the other bowl, combine breadcrumbs, nutritional yeast, Italian seasoning, and oregano. Dip the eggplant one at a time into the milk mixture, then into the breadcrumbs and place it onto a baking sheet. Repeat this process until all the eggplant slices are coated in breadcrumbs, then bake the eggplant for 20 minutes.

  • While the eggplant is baking, make the vegan mozzarella: place all ingredients into a blender and blend until smooth. Transfer "cheese" into a small saucepan and heat over medium heat for 2-3 minutes, stirring continuously until the cheese thickens; remove from heat.

  • Assemble the eggplant parmesan: Spread ½ cup marinara sauce into the bottom of an 8x8 or 9x13 baking dish*. Then, add a layer of eggplant, top it with more marinara and then spoon half of the vegan mozzarella on top. Repeat this process one more time, then place foil over the baking dish and bake the eggplant parmesan for 20 minutes.

  • Top it off with fresh basil and enjoy!

Video

Notes

*I used an 8x8 dish because I was cooking for 2 people. If you're cooking for more, I'd use a 9x13 dish.

*Calories are per serving and are an estimation.

Nutrition

Calories: 709kcal | Carbohydrates: 119g | Protein: 37g | Fat: 36g | Saturated Fat: 6g | Sodium: 3097mg | Potassium: 2199mg | Fiber: 21g | Sugar: 29g | Vitamin A: 1144IU | Vitamin C: 30mg | Calcium: 473mg | Iron: 13mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in September 2019. It was updated with new photos in September 2020.

Vegan Eggplant Parmesan (2024)

FAQs

Did Trader Joes discontinue eggplant parmesan? ›

For a quick and easy eggplant parm, Trader Joe's once sold frozen breaded eggplant cutlets. However, during the fall of 2019, the grocery chain discontinued the product, leaving many shoppers heartbroken.

Should I peel the eggplant for eggplant parmesan? ›

The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.

What is a substitute for eggs in breading eggplant? ›

Like most breaded recipes, eggplant parmesan requires eggs as the binding agent. I discovered that when using plant-based milk, like almond milk, you don't miss the eggs at all! Turns out the bread crumbs stick wonderfully when you dip the eggplant in flour, almond milk, and bread crumbs (in that order).

Why is eggplant parmesan so high in calories? ›

Eggplant parmigiana, or eggplant parmesan, is an Italian food made from layers of deep-fried slices of eggplant, tomato sauce and mozzarella cheese. Although it's considered a vegetarian dish, eggplant parmesan is traditionally made with full-fat mozzarella and parmesan cheese, making it high in calories and fat.

Why is Trader Joe's discontinuing so many products? ›

At TJ's, items that don't sell as well will affect the store's bottom line since a company isn't paying to place them there, hence incentivizing discontinuation.

What is the myth behind eggplant parmesan? ›

It's a recipe that came from the old country and has been handed down through the family. It was an old Italian wives' tale that this meal would help induce labor and so after mama ate the eggplant parmesan with the delicious sauce and the herbs and the spices, Bogino was born.

Should I salt eggplant before making eggplant parmesan? ›

Key Ingredients in Eggplant Parmesan

Eggplant: Eggplant is proverbially the “meat” of this dish. You can use Italian or globe varieties, and unlike some traditional recipes, there is no need to salt and drain conventional eggplant, which is less bitter these days.

Should you rinse eggplant before cooking? ›

Conventional wisdom has you salt the slices to draw bitter liquid out of the eggplant. Once the slices have sat for about a hour, you're suppose to rinse them under cool water to remove any excess salt and then proceed with your recipe.

How do you keep eggplant parm from getting soggy? ›

Here's what to do instead: Peel and slice your eggplant, salt to draw out excess water and temper the bitterness, pat dry once the draining process is complete, and then do not bread but just fry enough to get some golden-brown color on the slices.

What is a vegan egg substitute for breading? ›

Coconut oil

Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying. Others oils, such as vegetable oil, can also be used to replace eggs.

How do vegans replace eggs in recipes? ›

6 Egg Substitutes for Vegan Baking
  1. Aquafaba. Unless you've been living under a rock, you've likely heard of aquafaba. ...
  2. Chickpea Flour. I'm staying on the chickpea train because I like to be organized. ...
  3. Flaxseed meal. ...
  4. Tofu. ...
  5. Ripe Bananas. ...
  6. Applesauce.
May 9, 2020

Which is healthier, chicken parm or eggplant parm? ›

Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

Is eggplant parmesan healthier than pizza? ›

-- all of these are big diet busters. This one may not be a big surprise; eggplant parmesan is fried. But it is surprising to see how much more fat the eggplant has compared to the pizza -- almost all the fat the average person on a 2,000 calorie diet is supposed to consume in one day ( 65 grams).

Is eggplant OK for weight loss? ›

Besides, because it contains very little energy (only 25 Kcal in every 100 grams of eggplant), eggplant is also one of the reasonable foods in diets aimed at weight loss. Fiber in eggplant and other plants can help people control weight, prevent overweight and obesity.

What is the real name for eggplant parmesan? ›

This dish goes by a few different names outside of Italy: eggplant parm, eggplant parmesan, eggplant parmigiana… In Italy, it's known by only one: Parmigiana di Melanzane. It's an incredibly delicious baked dish, with layers of fried eggplant slices, cheese, tomato sauce, and basil.

Are Trader Joe's Aloo Chaat Kati pouches discontinued? ›

Another quick frozen meal was discontinued in 2022 when the Aloo Chaat Kati Pouches disappeared from shelves. These flaky pastries were stuffed with potatoes, chickpeas, chaat masala, and chutney, making a super convenient snack that shoppers missed.

Is eggplant parmesan actually Italian? ›

Eggplant parmesan is a traditional southern Italian dish, the Italian name is parmigiana alle melanzane. Eggplant parmesan is made with eggplant, mozzarella (or provola), parmigiano reggiano, tomato sauce, olive oil, and basil. Depending on who you ask it may also include breadcrumbs and/or eggs.

How long does eggplant parmesan last in the fridge? ›

This Eggplant Parmesan recipe can be stored in the refrigerator for 3-5 days kept in an airtight container. Or, if you prefer, you can freeze this meal for up to 3 months.

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