Vegan Eggplant Parmesan

Vegan eggplant parmesan is the kind of comfort food that everyone looks forward to. Crispy breaded eggplant, rich tomato sauce, and melty dairy-free cheese come together for a meal that’s hearty, cozy, and full of flavor. It’s surprisingly easy to make at home with simple ingredients and a few easy steps. Whether you’re serving it for a family dinner or a special weekend meal, this recipe is sure to be a favorite.

If eggplant is one of your favorite recipes, don’t miss out on these eggplant tofu, homemade eggplant dip, and eggplant bacon recipes. It’s a great way to use up extra eggplant from the garden!

Why You Must Try This Classic Eggplant Recipe

Don’t be wary of this recipe—you’ll be so glad you tried it!

• A Delicious Way to Love Eggplant. If you’ve never been a big eggplant fan, this recipe might change your mind.
• Every Layer Adds More Flavor. Each bite is packed with crispy eggplant, zesty tomato sauce, gooey vegan cheese, and flavorful herbs.
• Looks Like It Came From a Restaurant. This is one of those meals that looks impressive when it comes out of the oven.
• Pairs Well with Almost Anything. Serve it over pasta, alongside roasted vegetables, tucked into a Italian veggie sandwich, or even on its own.
• Even Better the Next Day. Leftovers are just as exciting as the first serving, making tomorrow’s lunch something to look forward to.

Key Ingredients and Substitutions

Here’s everything you need to make eggplant parmesan plus handy substitutions:

• Eggplant – Opt for a medium-sized eggplant for this recipe, as it will yield slices of just the right thickness and texture.
• Salt – Use 1-2 tablespoons of salt for sprinkling over the eggplant slices before rinsing. This step helps to draw out any bitterness from the eggplant.
• All-Purpose Flour – The flour serves as the initial coating for the eggplant slices. If needed, you can use an all-purpose gluten-free flour.
• Plant-Based Milk – Choose unsweetened plant-based milk for the dipping station. Almond milk, oat milk, cashew milk, or soy milk all work great.
• Cornstarch and Ground Flaxseed -Mixed together with the plant-based milk, cornstarch and ground flaxseed create a binding mixture that mimics the function of eggs in traditional recipes.
• Panko Style Breadcrumbs – Panko breadcrumbs offer a light and crispy texture to the outer coating of the eggplant slices. Use gluten-free Panko breadcrumbs as needed.
• Plant-Based Parmesan and Nutritional Yeast – A combination of plant-based Parmesan and nutritional yeast adds cheesy flavor.
• Canola Oil – Use canola oil for frying the eggplant slices. Its high smoke point and neutral flavor make it ideal for this recipe.
• Marinara Sauce – Opt for store-bought marinara sauce for convenience, or make your own vegan marinara from scratch.
• Plant-Based Mozzarella and Parmesan – Choose your favorite brands of plant-based mozzarella and parmesan for layering between the fried eggplant slices.
• Basil – Fresh basil leaves provide a fragrant and herbaceous finishing touch to the vegan eggplant parmesan dish.

How to Make Vegan Eggplant Parmesan

Ready to make the best vegan eggplant parmesan recipe ever? Gather your ingredients, and let’s get started!

Step 1: Cut Eggplant Slices – Cut the medium eggplant into slices about 1/8 to 1/4 inch thick. Sprinkle them with salt and let them rest for 15-30 minutes to remove bitterness.

Step 2: Rinse and Press Eggplant Slices – Rinse off the salt from the eggplant slices and place them between two clean dish towels. Use a heavy object like a cast iron skillet to press out excess moisture. Let them sit for 10 minutes.

Step 3: Prep Batter and Dipping Station – Prepare three small bowls for dipping. Place flour in one, mix cornstarch, ground flaxseed, and plant-based milk in another, and combine breadcrumbs, plant-based Parmesan, nutritional yeast, and salt in the third.

Step 4: Bake Eggplant – Bake the eggplant slices at 350°F (175°C) for 10 minutes. While the eggplant bakes, heat about 1/4 inch of canola oil in a medium non-stick skillet over medium-high heat.

Step 5: Add Coating to Eggplant Slices – Take the eggplant slices out of the oven and dip each one into the flour, then the milk mixture, and finally the breadcrumb mixture.

Step 6: Fry Eggplant Slices – Fry each side of the dipped slices in the heated oil for 30 seconds or until they turn golden brown. Place the fried eggplant slices on paper towels to absorb any excess oil.

Step 7: Add Toppings and Broil – Layer the fried eggplant slices with marinara sauce, plant-based Mozzarella, and Parmesan. Broil to melt the Mozzarella. Keep a close eye to prevent burning, usually 3-4 minutes is sufficient. Optionally, garnish with fresh basil before serving. Enjoy your plant-based eggplant parmesan!

Expert Tips

• Choose the Right Eggplant – Opt for a medium-sized eggplant with smooth, shiny skin. Look for one that feels firm and heavy for its size, indicating freshness.
• Slice Evenly – Take care to slice the eggplant into uniform thickness, around 1/8 to 1/4 inch thick. This ensures even cooking and consistent texture.
• Salt and Drain – While salting the eggplant is optional, it can help draw out excess moisture and bitterness. If you choose to salt the eggplant, be sure to rinse it well and pat it dry before breading and frying.
• Press Out Moisture – After salting and rinsing the eggplant, use a clean kitchen towel or paper towels to press out excess moisture. This helps achieve a crispy texture when frying and prevents the dish from becoming soggy.

Serving Suggestions

This vegan eggplant recipe is incredible on its own, but here are a few ways to make it even more satisfying:

• Pasta Pairing – Serve your vegan eggplant parmesan alongside your favorite pasta such as spaghetti arrabiata, vegan lasagna, dairy-free carbonara, or a vegan fettuccine alfredo.
• Side Salad – Try this vegan Italian tomato salad, or opt for a crisp, mixed green salad dressed with a light vinaigrette or balsamic glaze.
• Warm Bread – Toast slices of crusty baguette, ciabatta, or vegan focaccia and brush them with garlic-infused olive oil. For a fun twist, try this pesto pull-apart bread!
• Roasted Vegetables – Add variety to your plate by serving roasted vegetables alongside the vegan eggplant parmesan. Roasted bell peppers, zucchini, and cherry tomatoes are great choices.
• Sandwich – Enjoy as a sandwich by placing the eggplant slices between two pieces of toast. Add some fresh greens, juicy tomato slices, and a dollop of plant-based garlic aioli.
• Wine Pairing – Complete your meal with a glass of your favorite vegan-friendly wine. Opt for a light-bodied red wine, such as Pinot Noir or Chianti, or choose a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to refresh the palate between bites.

FAQs

How To Store and Reheat

Fresh is best, but here are our recommendations for storing and reheating:

Storage: To store leftovers of this vegan eggplant recipe, allow it to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. This recipe does not freeze well.

Reheating: To reheat eggplant parmesan, preheat your oven to 350°F (175°C). Place the desired portion on a baking sheet and cover it loosely with aluminum foil to prevent the top from drying out. Bake for about 15-20 minutes, or until heated through. Alternatively, you can reheat individual servings in the microwave for 1-2 minutes, but the texture may not be as crispy as when reheated in the oven.