Vegan Eggplant Parmesan
Crispy baked eggplant layered with marinara and a nutty vegan parmesan, baked until bubbly. A comforting dairy-free twist on a classic Italian favorite.
Ingredients
Eggplant and Coating
- 2 large eggplants about 2 pounds, sliced into 1/2-inch rounds
- 1 tsp salt for sweating
- ¾ cup all-purpose flour or gluten-free blend
- 1 cup unsweetened plant milk almond, oat, or soy
- 1 tbsp apple cider vinegar
- 1 ½ cups panko breadcrumbs
- ½ cup finely ground raw cashews
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 3 tbsp olive oil for brushing
Sauce and Assembly
- 4 cups marinara sauce
- 1 cup vegan mozzarella shredded or cashew meltable cheese
- Fresh basil leaves for garnish
- Extra nutritional yeast or vegan parmesan for sprinkling
Instructions
- Lay the sliced eggplant on a baking sheet and sprinkle both sides with 1 teaspoon salt. Let sit for 20–30 minutes to draw out excess moisture, then pat dry.
- Whisk flour with a pinch of salt in one bowl. Mix plant milk and apple cider vinegar in a second bowl. Combine panko, ground cashews, nutritional yeast, oregano, garlic powder, salt, and pepper in a third bowl.
- Preheat oven to 425°F (220°C). Dredge each eggplant in flour, dip in plant milk mixture, then press into breadcrumb mix. Arrange on a parchment-lined sheet, brush with olive oil, and bake 20–25 minutes, flipping once, until golden.
- Reduce oven to 375°F (190°C). Spread a thin layer of marinara in a baking dish, layer eggplant slices, spoon sauce, and sprinkle vegan cheese. Repeat for 2–3 layers, finishing with sauce and cheese.
- Bake assembled dish at 375°F (190°C) for 20–25 minutes until bubbly and the top is golden. Let rest 10 minutes before serving.
Notes
- Salting eggplant improves texture and reduces bitterness.
- You can shallow-fry the coated slices for a crispier result, but baking is less messy.
- Assemble ahead and refrigerate or freeze baked portions for convenient meal prep.
Nutrition
Calories: 380kcalCarbohydrates: 35gProtein: 8gFat: 22gSaturated Fat: 3.5gSodium: 680mgSugar: 9g
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