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Vegan Eggplant Parmesan

Emily Carter
Crispy, breaded eggplant layered with tangy marinara and dairy-free Parmesan. A plant-based spin on a beloved Italian classic.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 320 kcal

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.