Vegan Eggplant Parmesan
Originating in Southern Italy, eggplant parmesan, also known as melanzane all parmigiana or parmigiana di melanzane, has evolved into a beloved dish worldwide. Most Italian restaurants anywhere in the world are likely to have eggplant parmesan, or some variation of it, on their menu.
It’s traditionally made with layers of fried eggplant, tomato sauce, and Parmesan cheese. Our vegan eggplant parmesan recipe offers the same great flavors with some simple swaps to replace animal products.
If eggplant is one of your favorite recipes, don’t miss out on this eggplant tofu recipe. It’s a great way to use up leftover tofu and eggplant from the garden!
Ingredients and Substitutions
Get ready to rock your eggplant parmesan game with these simple ingredients! Here’s everything you need plus our recommended substitutions so your dish turns out finger-licking good every time.
- 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. These are the best breadcrumbs for a truly satisfying crunch with each bite. 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 to the breadcrumb coating.
- Canola Oil: Use canola oil for frying the eggplant slices. Its high smoke point and neutral flavor make it ideal for achieving a crispy, golden-brown exterior.
- Marinara Sauce: Opt for store-bought marinara sauce for convenience, or make your own vegan marinara from scratch for a more personalized touch.
- Plant-Based Mozzarella and Parmesan: Choose your favorite brands of plant-based Mozzarella and Parmesan for layering between the fried eggplant slices. These cheeses melt beautifully and add a creamy, savory element to the dish.
- Basil: Fresh basil leaves provide a fragrant and herbaceous finishing touch to the dish. Add them as a garnish before serving to elevate the flavors and presentation of your vegan eggplant parmesan.
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 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 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: 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 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: 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 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: 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
Pasta Pairing: Serve your vegan eggplant parmesan alongside your favorite pasta for a satisfying and well-rounded meal. Whether it’s spaghetti arrabiata, vegan lasagna, dairy-free carbonara, or a vegan fettuccine alfredo, you can’t go wrong!
Side Salad: Balance the richness of the eggplant parmesan with a refreshing side salad. Try this vegan Italian tomato salad, or opt for a crisp, mixed green salad dressed with a light vinaigrette or balsamic glaze to complement the flavors of the main dish.
Warm Bread: Complete your Italian-inspired feast with a side of warm, garlic-infused bread. Toast slices of crusty baguette, ciabatta, or vegan focaccia and brush them with garlic-infused olive oil for a fragrant and delicious accompaniment. 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 complement the dish with their sweet and savory flavors, while also providing a vibrant burst of color.
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, to complement the rich flavors of the vegan eggplant parmesan, or choose a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to refresh the palate between bites.
FAQ’s
Salting eggplant slices before cooking can help draw out excess moisture and reduce bitterness. However, with newer varieties of eggplant, this step may be less crucial than it was in the past. If you’re short on time or prefer not to salt the eggplant, you can certainly skip this step. Just be mindful that the eggplant may release more moisture during cooking, potentially affecting the texture of the dish. Adjust your cooking time or method as needed to ensure the eggplant turns out tender and flavorful.
For binding the breading, you can use a cornstarch slurry (1 tbsp cornstarch + 2-3 tbsp water), ground flaxseed or chia seed mixture (1 tbsp seeds + 3 tbsp water), aquafaba (the liquid from canned chickpeas), or a commercial egg replacer. Our recipe uses a combination of cornstarch and flax meal for best results. However, each option works well to coat the eggplant slices before breading.
No, it’s not necessary to peel the eggplant for eggplant parmesan. The skin of the eggplant is edible and adds texture to the dish. However, if you prefer a smoother texture or if the skin is particularly tough, you can peel the eggplant before slicing it. Ultimately, whether to peel the eggplant is up to you.
How To Store and Reheat
While fresh is best, 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.
Vegan Eggplant Parmesan
Ingredients
- 1 medium eggplant
- 1-2 tablespoons salt, for sprinkling
- ⅓ cup all-purpose flour, for dipping
- ⅔ cup plant-based milk, unsweetened
- 1 teaspoon cornstarch
- 2 teaspoons ground flaxseed
- 1 cup Panko style breadcrumbs
- 2 tablespoons plant-based Parmesan
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt
- ¼ cup canola oil, for frying
- 1 15-ounce can marinara sauce
- ½ cup plant-based Mozzarella
- ¼ cup plant-based Parmesan
- 1 small bunch basil, for garnish
Instructions
- Slice the medium eggplant into 1/8 to 1/4 inch thick rounds. Sprinkle the slices with salt and let them sit for 15-30 minutes to draw out the bitterness.
- Rinse the salt off the eggplant slices and place them between two clean dish towels. Apply pressure with a cast iron skillet or something else heavy to remove excess moisture. Let them sit for 10 minutes.
- Preheat the oven to 350°F.
- Set up three small bowls for dipping stations. Place flour in one bowl. In another bowl, mix cornstarch, ground flaxseed, and plant-based milk. In the third bowl, combine breadcrumbs, plant-based Parmesan, nutritional yeast, and salt.
- Bake the eggplant slices at 350°F for 10 minutes.
- While the eggplant is baking, heat about 1/4 inch of canola oil in a medium non-stick skillet pan over medium-high heat.
- Remove the eggplant slices from the oven and dip each slice into the flour, then the milk mixture, and finally the breadcrumb mixture. Fry each side of the dipped slices in the heated oil for 30 seconds or until golden brown. After frying, place the fried eggplant slices on paper towels to absorb excess oil.
- Layer the fried eggplant slices with marinara sauce, plant-based Mozzarella, and Parmesan for a delicious Plant-Based Eggplant Parmesan. Broil at 500°F to melt the mozzarella. Watch carefully to make sure it doesn’t burn! 3-4 minutes is usually a good amount of time to melt the cheese without burning it. Top with an optional sprig of fresh basil and enjoy!
Notes
- Don’t overlook the salt step, it really helps to draw out the bitterness in the eggplant.
- For a healthier alternative: instead of frying the breaded eggplant slices, bake in the oven at 400°F for 20-30 minutes. Halfway through baking, flip the slices over so both sides are baked evenly.
- Eggplant Parmesan doesn’t keep very well, so only make the amount you’ll need.
- Use eggplant slices to top spaghetti along with a sprinkle with Parmesan and fresh basil.
- Make 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.
Nutrition
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Leave a Comment
This recipe is so good! Best way to eat eggplant 😀
I actually don’t think I’ve ever tried eggplant before, but this recipe makes me want to give it a go!
Yummy looks so good and I know my family would love this one 🙂
A recipe I know my husband would love! We’re both looking forward to trying out this recipe. We’ve never eaten Lebanese food or eggplants before so it’ll be a doubly new experience for us. Sounds amazing!
This is fabulous. We love eggplant and this dish is flavorful with great texture contrasts.
A winner!
I’m usually not into eggplant but this recipe is really good!
Eggplant is one of those foods that I’m quite fond of but don’t find myself cooking at home much. This recipe looks great!