Eggplant Parmesan Recipe

Eggplant Parmesan is one of those dishes that feels fancy but is actually super easy to make.

Crispy breaded eggplant slices, layered with rich marinara sauce and melted vegan cheese—it’s pure comfort in every bite.

This Vegan Eggplant Parmesan ditches the dairy but keeps all the flavors you love.

The eggplant gets a crunchy, golden crust, the tomato sauce brings a deep, savory kick, and the gooey cheese on top ties everything together.

Whether you serve it over pasta or as a standalone dish, it’s a meal that’ll impress vegans and non-vegans alike.

Let’s get started!

Ingredients

For the Eggplant:

• 1 large eggplant, sliced into ½-inch rounds

• 1 teaspoon salt (for sweating the eggplant)

For the Breading:

• ½ cup all-purpose flour (or chickpea flour for gluten-free)

• 1 cup unsweetened plant milk (soy or almond works best)

• 1 teaspoon apple cider vinegar

• 1 cup breadcrumbs (panko or Italian-style)

• ¼ cup nutritional yeast (adds a cheesy flavor)

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

For the Sauce:

• 1 tablespoon olive oil

• ½ small onion, finely diced

• 2 cloves garlic, minced

• 1 can (15 oz) crushed tomatoes

• 1 teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional, for heat)

• Salt and black pepper, to taste

For Assembling:

• 1 cup shredded vegan mozzarella

• ¼ cup fresh basil, chopped

• 2 tablespoons vegan parmesan (optional)

Step 1: Sweat the Eggplant

Eggplant can sometimes be bitter, so we need to draw out excess moisture before cooking.

1. Lay the eggplant slices on a cutting board or baking sheet.

2. Sprinkle 1 teaspoon of salt evenly over them.

3. Let them sit for 20-30 minutes. You’ll see beads of moisture forming on the surface—this is the bitterness being pulled out.

4. Pat them dry with a paper towel to remove excess water and salt.

Step 2: Make the Breading Station

Now we’ll create a crispy coating for the eggplant.

1. In one bowl, add flour.

2. In a second bowl, whisk together plant milk and apple cider vinegar (this makes a vegan buttermilk substitute).

3. In a third bowl, mix breadcrumbs, nutritional yeast, garlic powder, oregano, smoked paprika, salt, and black pepper.

Step 3: Bread the Eggplant

1. Dip each eggplant slice into the flour, shaking off excess.

2. Dip it into the plant milk mixture, coating it well.

3. Finally, coat it with the breadcrumb mixture, pressing gently to help it stick.

4. Place the breaded slices on a lined baking sheet.

Step 4: Bake or Pan-Fry the Eggplant

Option 1: Bake (Healthier Option)

• Preheat oven to 400°F (200°C).

• Place the breaded eggplant slices on a parchment-lined baking sheet.

• Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.

Option 2: Pan-Fry (Extra Crispy Option)

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.

• Fry each slice for 2-3 minutes per side, until golden and crispy.

• Transfer to a paper towel-lined plate to absorb excess oil.

Step 5: Make the Marinara Sauce

While the eggplant is cooking, let’s make a simple, flavorful sauce.

1. Heat 1 tablespoon olive oil in a saucepan over medium heat.

2. Add the diced onion and sauté for 2-3 minutes, until softened.

3. Stir in the garlic and cook for another 30 seconds.

4. Pour in the crushed tomatoes, then add basil, oregano, red pepper flakes, salt, and pepper.

5. Simmer for 10 minutes, stirring occasionally, until thickened.

Step 6: Assemble the Dish

1. Spread a thin layer of marinara sauce on the bottom of a baking dish.

2. Arrange a layer of crispy eggplant slices on top.

3. Spoon more marinara sauce over the eggplant.

4. Sprinkle with vegan mozzarella and vegan parmesan (if using).

5. Repeat layers until all the eggplant is used, finishing with sauce and cheese on top.

Step 7: Bake Until Melty

• Preheat oven to 375°F (190°C).

• Bake for 15 minutes, until the cheese is melted and bubbly.

• Remove from the oven and sprinkle with fresh basil.

Step 8: Serve and Enjoy

Let the dish cool for 5 minutes, then slice and serve. Enjoy it with:

• Pasta – Classic pairing for a heartier meal.

• Garlic Bread – Because why not?

• A Side Salad – For some freshness and crunch.

Conclusion

This Vegan Eggplant Parmesan is crispy, cheesy, and loaded with flavor.

Whether you bake or pan-fry the eggplant, the result is a comforting, satisfying dish that’s perfect for a weeknight dinner or a special occasion.

Give it a try and let me know how it turns out! 🍆✨👇💖