Indulge in the perfection of Vegan Eggplant Parmesan with this recipe made with thinly sliced eggplant coated in golden breadcrumbs, pan-fried to a crisp perfection, and then layered with rich marinara sauce and a decadent blend of melted plant-based mozzarella and Parmesan cheese. Baked to bubbly magnificence, each bite offers a delightful harmony of crispy textures and savory flavors, making this dish a true embodiment of Italian comfort food at its finest. Enjoy this plant-based adaptation of a classic recipe that captures the essence of a perfect Eggplant Parmesan.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 3
Calories: 500kcal
Author: Liv Samson
Ingredients
1mediumeggplant
1-2tablespoonssaltfor sprinkling
⅓cupall-purpose flourfor dipping
⅔cupplant-based milkunsweetened
1teaspooncornstarch
2teaspoonsground flaxseed
1cupPanko style breadcrumbs
2tablespoonsplant-based Parmesan
1tablespoonnutritional yeast
¼teaspoonsalt
¼cupcanola oilfor frying
115-ounce canmarinara sauce
½cupplant-based Mozzarella
¼cupplant-based Parmesan
1small bunchbasilfor 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
Tips:
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.
Alternative Serving Suggestions:
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.