Eggplant Parmesan
Eggplant Parmesan is a classic Italian comfort dish reinvented in a vegan-friendly way, bursting with rich flavors and hearty textures. Crispy, golden breaded eggplant slices layered with savory marinara sauce and melty dairy-free cheese create a satisfying meal that’s both comforting and wholesome. Perfect for cozy dinners, this dish brings a delicious plant-based twist to a beloved favorite.
Servings
4 servings
Cooking Time
40 min
Eggplant Parmesan
By: Naysha Rivera
Eggplant Parmesan is a classic Italian comfort dish reinvented in a vegan-friendly way, bursting with rich flavors and hearty textures. Perfect for cozy dinners, this dish brings a delicious plant-based twist to a beloved favorite.
Ingredients
Eggplant Parm:
- 2 medium eggplants, sliced into ½-inch rounds
- 1 tsp sea salt
- 1 cup whole wheat flour
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 1 ½ cups panko breadcrumbs (or gluten-free breadcrumbs)
- 1 tsp adobo seasoning
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp poultry seasoning
- 1 tsp lemon pepper
- 1 tsp Italian herbs seasoning
- ½ tsp black pepper
- Olive oil (for frying)
- 3 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves (optional, for layering and garnish)
Quick Pesto:
- 2 cups fresh basil leaves
- ¼ cup pine nuts or walnuts
- 3 cloves garlic
- ½ cup olive oil
- 2 tbsp nutritional yeast
- Juice of ½ lemon
- Salt and pepper, to taste
Homemade Vegan Mozzarella (whole food version):
- 1 cup raw cashews (soaked 4 hours or overnight)
- ½ cup water
- 2 tbsp tapioca starch (for stretchiness)
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp sea salt
- 1 garlic clove, minced
Notes:
Elevate with Extra Layers: Try adding layers of homemade pesto, fresh basil, or sautéed veggies, lentils, and or vegan ground beef between the eggplant and marinara for a burst of fresh flavor and added texture.
Salt Your Eggplant: Don’t forget to salt the eggplant slices before frying to draw out excess moisture. This step helps achieve that perfect crispy crust and prevents sogginess.
Gluten-Free Option: For a gluten-free version, simply swap regular panko breadcrumbs with gluten-free breadcrumbs to keep that satisfying crunch without the gluten.
Homemade vs store baught::I always encourage making things from scratch when you can, which is why I’ve included recipes for both a quick homemade pesto and a whole food vegan mozzarella. Not only do they taste fresher, but they also let you control the ingredients for a more wholesome meal. That said, if you’re short on time or just need a quick solution, feel free to use store-bought vegan pesto and mozzarella — do what works best for you!
Step by Step Instructions
Eggplant:
Lay eggplant slices on a baking sheet or tray and sprinkle both sides evenly with sea salt. Let sit for 20-30 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station: one bowl with whole wheat flour with seasonings, one with plant milk, and one with panko breadcrumbs.
Dip each eggplant slice first in flour, then plant milk, then coat with breadcrumb mixture. Press firmly to adhere.
Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Cheese:
Drain soaked cashews and add all mozzarella ingredients to a high-speed blender.
Blend until very smooth.
Transfer mixture to a small saucepan and cook over medium heat, stirring constantly until it thickens and becomes stretchy (about 5-7 minutes).
Remove from heat and let cool slightly; it will firm up as it cools.
Pesto:
Combine basil, nuts, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor. Slowly drizzle in olive oil while blending until smooth but still a bit textured. Set aside.
Assemble:
Preheat oven to 375°F (190°C).
In a baking dish, spread a thin layer of marinara sauce.
Layer fried eggplant slices over the sauce.
Spoon dollops of pesto over the eggplant. (If adding anything like sauted spinach, lentil, vegan ground beef etc also add)
Spread a layer of vegan mozzarella over the pesto and eggplant.
Repeat layers (sauce, eggplant, pesto, mozzarella) until ingredients are used, finishing with a mozzarella layer on top.
Bake uncovered for 25-30 minutes, until bubbly and golden on top.
Garnish with fresh basil, vegan parmesan, and serve hot.
