Name: Vegan Eggplant Parmesan
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 2 large eggplants (cut into 1/4-inch 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 substitute with arrowroot powder); 1/4 teaspoon kosher salt; 1 3/4 cups panko breadcrumbs; 1/2 cup dairy-free Parmesan cheese ((finely shredded)); 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 dairy-free cheese; 1/2 cup fresh chopped basil (for garnish)

There’s something incredibly comforting about a warm, cheesy dish bubbling away in the oven. This Vegan Eggplant Parmesan is a plant-based twist on the classic Italian favorite, packed with layers of flavor and goodness. With tender slices of eggplant, crunchy panko coating, and a rich marinara sauce, this dish is perfect for a cozy family dinner or impressing guests at your next gathering. Plus, it’s straightforward to make, and you’ll love how it satisfies without any animal products. Let’s dive into the delightful world of Vegan Eggplant Parmesan!

Why It Deserves a Spot

This Vegan Eggplant Parmesan deserves a spot on your dinner table for several reasons. First and foremost, it’s a fantastic way to enjoy eggplant, a vegetable that can sometimes be overlooked. The process of salting the eggplant draws out excess moisture and bitterness, resulting in a tender and flavorful base.

Moreover, this dish is not just wholesome but also incredibly versatile. You can customize it with your favorite herbs or spices, and it pairs beautifully with a fresh salad or some homemade bread. It’s also a great make-ahead option, perfect for busy weeknights or meal prep. Trust me; once you take a bite of this Vegan Eggplant Parmesan, it will quickly become a beloved recipe in your home.

Gather These Ingredients

To make this Vegan Eggplant Parmesan, you’ll need the following ingredients:

2 large or 3 medium eggplants, cut into 1/4-inch 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 substitute with 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 (dairy-free)
1/2 cup fresh chopped basil for garnish

Essential Tools for Success

Before you start cooking, gather these essential tools to make your Vegan Eggplant Parmesan a breeze:

Cutting board: For slicing the eggplant and preparing your ingredients.
Sharp knife: A good knife will make slicing the eggplant easy and efficient.
Baking sheets: You’ll need these for roasting the eggplant slices.
Mixing bowls: For combining the coatings and the wet ingredients.
Whisk: Ideal for mixing the soy milk and cornstarch smoothly.
Oven: Preheated to ensure the eggplant cooks evenly.

Make Vegan Eggplant Parmesan: A Simple Method

Now, let’s get to the fun part—making the Vegan Eggplant Parmesan! Follow these simple steps for a delicious outcome.

Step 1: Prepare the Eggplant

Start by slicing your eggplants into 1/4-inch thick slices. Place the slices in a large bowl and sprinkle with 1 tablespoon of kosher salt. Pour in enough water to cover the eggplant slices and let them soak for about 30 minutes. This process helps to draw out moisture and bitterness, resulting in a better texture and flavor.

Step 2: Rinse and Dry

After 30 minutes, drain the eggplant and rinse the slices under cold water to remove excess salt. Pat them dry with a clean kitchen towel or paper towels to absorb any remaining moisture.

Step 3: Prepare the Coating

In a mixing bowl, whisk together the soy milk, cornstarch, and 1/4 teaspoon kosher salt until smooth. In another bowl, combine the panko breadcrumbs, dairy-free Parmesan cheese, dried oregano, fresh thyme, red chili flakes, paprika, an additional 1/2 teaspoon of kosher salt, and black pepper to taste.

Step 4: Coat the Eggplant

Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper and drizzle with spray oil or olive oil. Dip each eggplant slice into the soy milk mixture, letting any excess drip off, then coat it with the breadcrumb mixture, pressing down gently to ensure the crumbs stick. Place the coated slices on the prepared baking sheets.

Step 5: Bake the Eggplant

Drizzle a little olive oil over the coated eggplant slices for added crispiness. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.

Step 6: Assemble the Dish

While the eggplant is baking, warm the marinara sauce in a saucepan over medium heat. In a large baking dish, layer half of the marinara sauce on the bottom. Add half of the baked eggplant slices, followed by half of the remaining marinara sauce and half of the dairy-free cheese. Repeat the layers with the remaining ingredients.

Step 7: Bake Again

Cover the baking dish with aluminum foil and bake in the oven for an additional 20-25 minutes. Remove the foil in the last 10 minutes to allow the top to brown nicely.

Step 8: Garnish and Serve

Once cooked, remove the Vegan Eggplant Parmesan from the oven and let it cool for a few minutes. Garnish with fresh chopped basil before serving. This dish pairs beautifully with a side salad or some crusty bread. Enjoy every cheesy, flavorful bite!

Variations by Season

One of the best things about this Vegan Eggplant Parmesan is its versatility. Here are some seasonal variations to try:

Summer: Add fresh zucchini and bell peppers for a colorful, veggie-packed version.
Fall: Incorporate roasted pumpkin or butternut squash into the layers for a hint of sweetness.
Winter: Mix in some sautéed kale or spinach for added nutrition and flavor.
Spring: Use fresh herbs like basil and parsley to brighten up the dish.

Things That Go Wrong

Even the best cooks can encounter a few hiccups. Here are some common issues you might face while making Vegan Eggplant Parmesan:

Eggplant is too soggy: Ensure you salt and drain the eggplant properly before cooking to reduce moisture.
Breading falls off: Make sure to press the breadcrumbs onto the eggplant slices firmly and allow them to sit for a bit before baking.
Not enough flavor: Season generously with salt, herbs, and spices to ensure every layer is packed with flavor.
Burnt edges: Keep an eye on your eggplant while baking, as oven temperatures can vary.

Cooling, Storing & Rewarming

If you have leftovers (which is rare for a dish this delicious!), here’s how to store and reheat them:

Let the Vegan Eggplant Parmesan cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also reheat individual portions in the microwave, but the oven will help maintain the crispiness of the breading.

Quick Questions

Can I use a different type of cheese?

Absolutely! You can use any dairy-free cheese that melts well. Look for options that suit your taste, or try making a cashew-based cheese sauce for a creamy layer.

Is there a gluten-free option for the breadcrumbs?

Yes! You can substitute regular panko breadcrumbs with gluten-free panko or crushed gluten-free crackers to make this dish gluten-free.

Can I prepare this dish ahead of time?

Yes! You can assemble the Vegan Eggplant Parmesan a day in advance. Just cover it well and store it in the refrigerator. When ready to bake, let it come to room temperature before putting it in the oven.

What can I serve with Vegan Eggplant Parmesan?

This dish pairs wonderfully with a fresh green salad, some garlic bread, or even a side of Spinach Parmesan Rice Bake for a complete meal.

If you’re looking for more delicious plant-based recipes, check out these reader favorites:

Make It Tonight

This Vegan Eggplant Parmesan is not only easy to whip up but also a crowd-pleaser that will satisfy even the pickiest eaters. With its layers of flavor and texture, it’s the perfect dish to make tonight! So gather your ingredients, roll up your sleeves, and enjoy the process of creating this hearty, vegan dish that everyone will love.