Eggplant Parmesan (Vegan Style) Recipe
Crispy eggplant, rich marinara, and melty dairy-free cheese—who needs dairy when plants do it better? This vegan Eggplant Parmesan brings all the comfort without the guilt. The eggplant slices get golden and crunchy before being smothered in sauce and baked to perfection. It’s the kind of dish that makes you forget it’s vegan—until someone asks for seconds. Serve it with pasta, garlic bread, or just a fork. Perfect for date night, solo indulgence, or impressing your judgmental in-laws. Either way, you win.
Eggplant Parmesan (Vegan Style) Recipe
A crispy, cheesy, and saucy plant-based take on the classic Italian comfort food—no dairy, no eggs, just pure deliciousness.
Ingredients
For the Eggplant
- 1 large eggplant sliced into ½-inch rounds
- 1 cup breadcrumbs panko or Italian-style
- ½ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup unsweetened plant milk
- 1 tbsp cornstarch
For Assembly
- 1½ cups marinara sauce
- 1 cup vegan mozzarella cheese shredded
- ¼ cup fresh basil chopped
- 1 tbsp olive oil
Instructions
Prepare the Eggplant
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and brush lightly with olive oil.
- Mix breadcrumbs, nutritional yeast, garlic powder, oregano, salt, and pepper in a bowl.
- In another bowl, whisk plant milk and cornstarch.
Bread and Bake
- Dip each eggplant slice into the milk mixture, then coat with breadcrumbs.
- Arrange slices on the baking sheet and bake for 20 minutes, flipping halfway.
Assemble the Dish
- Spread a thin layer of marinara in a baking dish.
- Layer baked eggplant slices, more sauce, and vegan cheese.
- Repeat until all ingredients are used.
Final Bake
- Bake for another 20 minutes until bubbly and golden.
- Let it cool slightly before serving.
Garnish & Serve
- Sprinkle fresh basil over the top.
- Serve with pasta or enjoy on its own.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 11g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Calcium: 15%
- Vitamin C: 12%
- Potassium: 20%
- Folate: 22%
Pro Tips for the Best Eggplant Parmesan
- Salt the eggplant slices for 10 minutes to remove bitterness.
- Use homemade marinara for an extra fresh flavor.
- Air-fry the eggplant for an even crispier texture.
- Let it rest before slicing to keep layers intact.
