Ultimate Vegan Eggplant Parmesan Recipe | Crispy & Comforting Plant-Based Classic
A crispy and comforting vegan eggplant Parmesan layered with savory marinara sauce and melted vegan cheese. This easy recipe is perfect for plant-based dinners that everyone will enjoy.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Oven baking (or pan frying)
- Cuisine: Italian
- Diet: Vegan
Ingredients
2 medium eggplants, sliced into ½-inch thick rounds
1 teaspoon salt
1 cup all-purpose or gluten-free flour
1 cup unsweetened plant milk (soy, almond, oat)
2 cups panko breadcrumbs (gluten-free if needed)
1 cup vegan Parmesan cheese or nutritional yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3 cups marinara sauce
2 cups vegan mozzarella shreds
Fresh basil and chopped parsley for garnish (optional)
Olive oil or avocado oil for frying or brushing
Instructions
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Place eggplant slices in a colander and sprinkle with salt. Let sit 20 minutes to draw out moisture, then pat dry with paper towels.
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Preheat oven to 400°F (200°C) if baking.
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Prepare three bowls: one with flour, one with plant milk, and one with panko, vegan Parmesan, garlic powder, oregano, and basil mixed together.
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Dip each eggplant slice first in flour, then plant milk, and then coat with breadcrumb mixture. Press crumbs gently to adhere.
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For frying: Heat ¼ inch of oil in a skillet over medium heat. Fry eggplant in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
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For baking: Place coated slices on a parchment-lined baking sheet, lightly brush with oil, and bake 20 minutes, flipping halfway until golden and crispy.
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Spread a thin layer of marinara sauce in a 9×13 baking dish. Layer half the eggplant slices, top with half the marinara, then half the vegan mozzarella. Repeat layers.
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Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Garnish with fresh basil and parsley before serving.
Notes
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Salt draws out excess moisture from eggplant, preventing sogginess.
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Baking is healthier, frying yields crispier texture.
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Nutritional yeast can substitute vegan Parmesan for a nut-free option.
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Leftovers reheat well in an air fryer or oven to retain crispiness.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Find it online: https://veganrecepies.com/vegan-eggplant-parmesan/