Many of us grew up eating eggplant Parmesan, one of the most hearty and satisfying meals around. But when your diet restricts the original recipe, what do you do? Eat this version! Vegan eggplant Parmesan is dairy-free, egg-free and full of flavor, and comes together with just two easy swaps. It’s a guaranteed crowd-pleaser that deserves a spot in your vegan meal plan.
How do you make eggplant Parmesan without the cheese?
Simply substitute your favorite vegan cheese in place of the cow’s milk mozzarella cheese and Parmesan. For additional nutty and cheesy flavor, top with nutritional yeast. Nutritional yeast is packed with plant-based protein, vitamins and minerals. The savory flavor from the nutritional yeast, plus the vegan cheese melted over the breaded eggplant, makes for a creamy dish.
Vegan Eggplant Parmesan Ingredients
- Eggplant
- Sea salt
- Almond milk
- All-purpose flour
- Panko bread crumbs
- Dried basil
- Italian seasoning
- Dried oregano
- Marinara sauce
- Mozzarella-flavored cheese
- Dairy-free Parmesan-flavored cheese
- Optional: Hot cooked spaghetti and torn fresh basil
Directions
Step 1: Prepare the eggplant
Place the sliced eggplant in a colander and sprinkle with salt. Let stand for 30 minutes. Preheat oven to 400°F. Rinse eggplant slices and pat dry with paper towels.
Editor’s Tip: Choose a smooth, shiny eggplant that’s on the smaller side and feels heavy. Smaller eggplants tend to have thinner skin and fewer seeds.
Step 2: Dredge the eggplant
In a shallow bowl, combine the almond milk (or any nondairy milk you prefer) and flour. In another shallow bowl, combine the bread crumbs, dried basil, Italian seasoning and oregano. Dip the eggplant into the milk mixture, then into the crumb mixture, patting to help the coating adhere.
Step 3: Bake the eggplant
Place the eggplant slices on greased baking sheets. Bake until the breading is golden brown, 35 to 40 minutes, turning once.
Step 4: Assemble the vegan eggplant Parmesan
In a greased 13×9-inch baking dish, layer half of the eggplant, half of the marinara and half of the dairy-free mozzarella-flavored cheese. Repeat, adding another layer of each. Sprinkle with dairy-free Parmesan-flavored cheese.
Step 5: Bake
Bake, uncovered, until the Parmesan cheese is melted, 30 to 35 minutes. If desired, serve with spaghetti and top with chopped basil.
How do you store leftover eggplant Parmesan?
Leftovers can be stored covered in the refrigerator for up to five days. Reheat the vegan eggplant Parmesan in the microwave or oven.
Vegan Eggplant Parmesan Tips
How do you make gluten-free eggplant Parmesan?
To make gluten-free vegan eggplant Parmesan, replace the all-purpose flour with your favorite gluten-free flour blend and replace the panko bread crumbs with gluten-free bread crumbs.
What do you do if the eggplant is soggy?
To keep the eggplant from getting soggy, make sure to salt it at the beginning to draw out excess moisture. After you rinse off the salt, thoroughly pat dry.
What do you serve with vegan eggplant Parmesan?
Serve vegan eggplant Parmesan with a side of spaghetti or penne pasta, crusty French bread, vegan salad or roasted vegetables.
