Vegan Eggplant Parmesan

There’s something uniquely comforting about a dish that brings together the rich flavors of a Vegan Eggplant Parmesan. I can still remember the first time I had it; I was at a friend’s dinner party, and the smell of roasted eggplant filled the air. It was a chilly evening, and the warmth of the kitchen drew everyone in. My friend had done a fantastic job, layering the eggplant with marinara and a sprinkle of cheese that melted to perfection. From that moment on, I was hooked. It quickly became my go-to recipe for gatherings, casual dinners, and even a cozy night at home. The beauty of this dish lies not just in its comforting flavors but also in its incredible versatility. You can serve it as a hearty main dish or a delightful side. Plus, it’s a fantastic way to sneak in those veggies! I find myself experimenting with different spices and herbs, making each rendition a little different while still holding onto that original essence I fell in love with. Whether you’re vegan or just looking for a delicious meat-free option, this Vegan Eggplant Parmesan is sure to impress!

Ingredient List for Vegan Eggplant Parmesan

Using quality ingredients is essential in a dish like this. Each component brings its unique flavor and texture, creating a deliciously harmonious result. The key players are the eggplants and the dairy-free cheese, which work together to create that classic texture we all love.

• 2 large or 3 medium eggplants, cut into 1/4” slices
• 1 tablespoon kosher salt
• 4-8 cups water, divided; plus more as needed
• Spray oil or olive oil for drizzling
• 2 tablespoons olive oil
• 6 tablespoons soy milk
• 2 tablespoons cornstarch or sub arrowroot powder
• 1/4 teaspoon kosher salt
• 1 3/4 cups panko breadcrumbs
• 1/2 cup finely shredded dairy-free Parmesan cheese (I used Violife)
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 1/4-1/2 teaspoon red chili flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• Black pepper to taste
• 36 ounces marinara sauce
• 7 ounces cheese
• 1/2 cup fresh chopped basil for garnish

Directions for Vegan Eggplant Parmesan

The process to create this Vegan Eggplant Parmesan might look a bit lengthy, but I promise it’s quite manageable and totally worth it! Just follow these steps and allow the comforting aromas to fill your kitchen as this dish slowly comes together.

1. Preheat the oven to 400F (200°C). Grease a large baking sheet and set it aside, along with a 9×13” casserole dish. Slice the eggplant into thin slices; I like to lay them out in the baking dish first to visualize how everything will fit. It helps make assembly easier later on. For this recipe, I made 6 stacks of 3 eggplant slices in my baking dish.

2. Add the kosher salt and 4 cups of water to a large bowl or pot. Whisk the salt into the water until it dissolves completely. Then, add your sliced eggplant to the water. Cover with an additional 4 cups of water, ensuring the eggplant is submerged. I usually weigh it down with a smaller pot lid or a heavy plate. Let it soak for 10 minutes. (During this time, I usually prepare the batter and breadcrumbs.)

3. In the meantime, whisk together the olive oil, soy milk, cornstarch, and salt in a small bowl; set aside.

4. Prepare the breadcrumbs by adding the panko breadcrumbs to a medium bowl. Incorporate the dairy-free Parmesan, oregano, thyme, chili flakes, paprika, salt, and black pepper. Mix well. Take half of this mixture out of the bowl and set it aside to prevent sogginess later.

5. Drain the eggplant and transfer it to a clean kitchen towel. Pat it dry.

6. Using your left hand, dip both sides of one eggplant slice into the wet batter. Shake off any excess batter, then transfer it to the breadcrumb bowl. With your right hand or a spoon, spread the breadcrumbs over the top of the eggplant and lightly press down. Shake off any excess crumbs before transferring to the prepared baking sheet. Repeat this with all the eggplant slices, adding the second half of the breadcrumb mixture to the bowl once you’re almost out of the first half.

7. Generously spray the eggplant slices with cooking oil or drizzle with olive oil. Bake on the top rack of the oven for 20 minutes, until the breadcrumbs are golden. Remove from the oven and increase the oven temperature to 415F.

8. Use a spatula to spread 1 cup of marinara sauce across the bottom of your baking dish. Add a layer of the baked eggplant slices followed by dolloping 3/4 cup of the marinara over the eggplant and spreading evenly. Sprinkle with roughly 1/3 of the cheese (or half if you do two layers). Repeat with a second layer of eggplant. Finish with the top layer of eggplant, dolloping 1 cup of marinara over it and topping with the remaining cheese.

9. Bake in the middle rack of the oven for another 20 minutes, until the sauce is bubbling and the cheese has melted.

10. Once done, sprinkle the casserole with fresh basil and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, reheat in the oven or toaster oven for a crispier eggplant parmesan, but if you’re short on time, the microwave works too!

Helpful Hints

Here are some helpful tips to enhance your cooking experience. These tips will ensure that your Vegan Eggplant Parmesan turns out perfectly every time!

• Storage: Store leftovers in an airtight container in the refrigerator to keep them fresh for up to 5 days.
• Freezing: You can freeze this Vegan Eggplant Parmesan for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
• Pairing: This dish pairs wonderfully with a simple green salad or garlic bread for a complete meal.
• Eggplant Selection: Choose firm, shiny eggplants without blemishes for the best flavor and texture.
• Breadcrumb Tips: For extra crunch, consider mixing in some crushed nuts with your panko breadcrumbs.
• Serving Temperature: For the best experience, serve this dish hot from the oven with fresh herbs on top.

Great Combinations for Vegan Eggplant Parmesan

When it comes to serving Vegan Eggplant Parmesan, there are numerous delicious ways to elevate the meal. Here are some great combinations:

• Garlic Bread: A slice of buttery garlic bread pairs perfectly with the layers of eggplant and cheese.
• Side Salad: A fresh green salad with a zesty vinaigrette balances the richness of the parmesan.
• Pasta Side: Serve with a side of spaghetti tossed in olive oil and garlic for an Italian feast.
• Seasonal Vegetables: Roasted seasonal vegetables like zucchini and bell peppers complement the eggplant well.
• Occasional Gatherings: This dish is a showstopper for dinner parties, family gatherings, or potlucks.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

FAQ

Conclusion

The Vegan Eggplant Parmesan is truly a delicious and satisfying dish that brings together layers of rich flavors and textures. It’s a fantastic choice for family dinners, gatherings, or just a cozy night in. I encourage you to try making this dish at home—you won’t be disappointed! With its ease and comfort, it’s sure to become a new favorite in your kitchen.

Vegan Eggplant Parmesan

The ultimate comfort food, Vegan Eggplant Parmesan is a rich, hearty dish layered with flavor. With crispy eggplant, savory marinara, and creamy dairy-free cheese, this easy weeknight dinner is perfect for everyone. Try making this delightful recipe tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Chef's Knife
• Whisk
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 2 large or 3 medium eggplants cut into 1/4” slices
• 1 tablespoon kosher salt
• 4-8 cups water divided; plus more as needed
• Spray oil or olive oil for drizzling
• 2 tablespoons olive oil
• 6 tablespoons soy milk
• 2 tablespoons cornstarch or sub arrowroot powder
• 1/4 teaspoon kosher salt
• 1 3/4 cups panko breadcrumbs
• 1/2 cup dairy-free Parmesan cheese (I used Violife)
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 1/4-1/2 teaspoon red chili flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• Black pepper to taste
• 36 ounces marinara sauce
• 7 ounces cheese
• 1/2 cup fresh chopped basil for garnish

Instructions

 

• Preheat the oven to 400F (200°C). Grease a large baking sheet and set aside, then set a 9×13” casserole dish aside. Slice the eggplant into thin slices; I like to lay them out in the baking dish before proceeding with the recipe, so I can have a good idea of how things will fit and make assembly easier later on. For this recipe I made 6 stacks of 3 eggplant slices in my baking dish.
• Add the kosher salt and 4 cups of water to large bowl or pot (I find using a pot with tall sides is easiest). Whisk the salt into the water until it has completely dissolved, then add your sliced eggplant to the water. Cover with an additional 4 cups of water, adding more as necessary. The eggplant will float to the top, so I like to weigh it down with a smaller pot lid or heavy plate so it is completely submerged. Let soak for 10 minutes (Note: I make my batter & breadcrumbs during this time).
• In the meantime whisk the oil, soy milk, cornstarch, and salt together in a small bowl; set aside.
• Add the panko breadcrumbs to a medium bowl with a wide base. Add the dairy-free parmesan, oregano, thyme, chili flakes, paprika, salt, and black pepper to the bowl and mix well. Take half of the breadcrumb mixture out of the bowl and set aside; this will help prevent the breadcrumbs from getting soggy later on.
• Drain the eggplant and transfer it to a clean kitchen towel. Pat dry.
• Use your left hand to dip both sides of one eggplant slice into the wet batter. Shake any excess batter off, then transfer to the breadcrumb bowl. Use your right hand or a spoon to spread breadcrumbs over the top of the eggplant and lightly press down. Shake off any excess crumbs, then transfer to the prepared baking sheet. Repeat with the remaining eggplant slices, adding the second half of the breadcrumb mixture to the bowl once you are almost out of the first half.
• Generously spray the eggplant sliced with cooking oil, or drizzle with olive oil. Bake on the top rack of the oven for 20 minutes, until the breadcrumbs are golden. Remove from the oven and increase the oven temperature to 415F.
• Use a spatula to spread 1 cup of marinara sauce across the bottom of your baking dish, then add 1 layer of the baked eggplant sliced. Dollop 3/4 cup of marinara over the eggplant slices and spread evenly, then sprinkle with roughly 1/3 of the cheese (or half, if you are only doing 2 layers). Repeat this process with the second layer of eggplant. Repeat for the top layer of eggplant, then dollop 1 cup of sauce over the eggplant and top with the remaining cheese.
• Bake in the middle rack of the oven for 20 minutes, until the sauce is bubbly and the cheese has melted.
• Sprinkle the casserole with fresh basil and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftovers are best reheated in the oven or toaster oven for a crispier eggplant parmesan, but you can also use the microwave if you don’t mind it being a bit softer.

Notes

• Gluten-Free: Use gluten-free breadcrumbs to make this recipe gluten-free.

Keyword healthy eggplant recipes, Italian vegan dishes, Vegan Eggplant Parmesan, vegetarian comfort food