Vegan Eggplant Parmesan
Who needs dairy when crispy, golden eggplant and rich tomato sauce do all the heavy lifting? This plant-based twist on the classic Italian dish ditches the cheese but keeps the comfort. Layers of breaded eggplant get smothered in garlicky marinara and topped with creamy vegan Parmesan. It’s indulgent without the food coma. No sad, soggy eggplant here—just crispy, flavorful goodness baked to perfection. Whether you’re feeding skeptical carnivores or seasoned vegans, this dish wins hearts (and stomachs). Serve it with pasta, crusty bread, or eat it straight from the pan like a true rebel.
Vegan Eggplant Parmesan
Crispy, breaded eggplant layered with tangy marinara and dairy-free Parmesan. A plant-based spin on a beloved Italian classic.
Ingredients
For the Eggplant:
- 1 large eggplant sliced into ½-inch rounds
- 1 tsp salt for drawing out moisture
- 1 cup breadcrumbs panko works best
- ½ cup nutritional yeast adds that cheesy vibe
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp black pepper
- ¾ cup unsweetened plant milk
- 2 tbsp cornstarch
For the Sauce:
- 2 cups marinara sauce store-bought or homemade
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp red pepper flakes optional but recommended
For Serving:
- ½ cup vegan Parmesan cheese store-bought or homemade
- Fresh basil for garnish
- Cooked pasta or crusty bread optional but highly encouraged
Instructions
- Salt the eggplant slices and let them sit for 15 minutes to draw out bitterness. Pat them dry with a towel.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the coating by mixing breadcrumbs, nutritional yeast, garlic powder, onion powder, oregano, and black pepper in a bowl.
- Whisk plant milk and cornstarch in a separate bowl until smooth.
- Dip each eggplant slice into the milk mixture, then coat it in the breadcrumb mixture.
- Arrange the breaded eggplant on the baking sheet and bake for 20 minutes, flipping halfway through.
- Heat olive oil in a skillet and sauté garlic until fragrant. Stir in marinara sauce and red pepper flakes. Simmer for 5 minutes.
- Layer the baked eggplant in a baking dish, spoon marinara sauce over each slice, and sprinkle with vegan Parmesan.
- Return to the oven and bake for 10 more minutes until golden and bubbly.
- Garnish with fresh basil and serve hot with pasta or bread.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 15%
- Vitamin C: 10%
- Magnesium: 12%
- Potassium: 18%
Additional Notes & Tips
- For extra crispiness, air-fry the eggplant instead of baking.
- Swap breadcrumbs for crushed crackers or almond flour for a gluten-free version.
- Want it extra cheesy? Add more nutritional yeast or vegan mozzarella.
- Store leftovers in an airtight container and reheat in the oven to keep the crispiness.
- If you don’t want to share, double the recipe and eat it all week.
