Vegan Eggplant Parmesan
This Vegan Eggplant Parmesan is a dairy-free, egg-free twist on the classic Italian comfort food. Crispy eggplant slices are layered with rich marinara sauce and melty vegan cheese for a delicious plant-based main course.
Equipment
- Baking Sheet
- Casserole Dish
- Food Processor
Ingredients
Eggplant
- 2 large eggplants sliced into 1/4-inch rounds and salted
Breading
- 2 cups panko breadcrumbs use gluten-free if needed
- 1/3 cup nutritional yeast
- 1 tbsp Italian seasoning
Wet Mixture
- 1 cup unsweetened plant-based milk e.g., soy or almond
- 2 tbsp cornstarch
Assembly
- 3 cups marinara sauce homemade or store-bought
- 2 cups vegan mozzarella cheese
- 1/2 cup vegan parmesan cheese homemade or store-bought
- 1/4 cup fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Salt eggplant slices and let sit for 30 minutes. Pat dry.
- Mix breadcrumbs, nutritional yeast, and Italian seasoning in a shallow bowl.
- In another bowl, whisk together plant milk and cornstarch to make a vegan egg wash.
- Dip each eggplant slice into the wet mixture, then coat in breadcrumb mix. Place on baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Spread marinara sauce in the bottom of a casserole dish. Layer with eggplant, sauce, vegan mozzarella, and repeat. Top with vegan parmesan.
- Bake the assembled dish at 400°F (200°C) for 20 minutes until bubbling. Rest 10 minutes before serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs. Use aquafaba or flaxseed as an alternative to cornstarch mix. Can be stored in fridge for up to 4 days or frozen for 2 months. Reheat in oven or air fryer for best texture.