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Homemade Vegan Eggplant Parmesan photo

Vegan Eggplant Parmesan

This Vegan Eggplant Parmesan is a cheesy, comforting dish that satisfies without any animal products!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant:
  • 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

Equipment

  • Cutting board
  • Sharp knife
  • Baking sheets
  • Mixing bowls
  • Whisk
  • Oven

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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, then coat it with the breadcrumb mixture, pressing gently to ensure the crumbs stick. Place the coated slices on the baking sheets.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • Feel free to customize with your favorite herbs or spices.
  • This dish can be made ahead and stored in the refrigerator.
  • Serve with a side salad or garlic bread for a complete meal.