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Vegan Eggplant Parmesan

Remarkable Vegan Eggplant Parmesan

My vegan eggplant parmesan is a healthier version of the classic. It’s baked, not fried.
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Prep Time 50 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • Eggplant + breading/crumb option: (layered-crumb method)
  • 3 medium eggplants, sliced 1/4-inch thick
  • 1 26 oz jar tomato sauce
  • 1 cup panko breadcrumbs
  • fresh basil (for topping)
  • 1 tbsp olive oil
  • Cashew mozzarella sauce option:
  • 1 1/2 cups raw cashews
  • 1 cup water
  • 2 tbsp lemon juice
  • 1 1/2 tsp sea salt
  • 1 clove garlic
  • 1 tsp onion powder
  • 2 tbsp cornstarch or arrowroot
  • Breaded cutlet-style option: (full breading station + from-scratch sauce + shreds)
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 2 tsp salt (for drawing out moisture)
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup all-purpose flour
  • 1 cup unsweetened soy milk
  • 1 tbsp apple cider vinegar
  • Sauce:
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • Assembly:
  • 2 cups vegan mozzarella shreds
  • 1/2 cup vegan Parmesan, grated
  • fresh basil or parsley, chopped

Method
 

  1. Slice and salt the eggplant (20–30 minutes): Cut the eggplant into thin planks or rounds. Salt both sides and let it sweat for 20–30 minutes. Pat it dry before starting.
  2. Preheat the oven and prep pans (5 minutes): Choose your method; broil for fast browning or preheat to 400°F. Line two baking sheets with parchment and lightly oil if desired.
  3. Pre-cook the eggplant (broil 4–6 minutes OR bake 20 minutes): For broiling, brush with oil and broil 4–6 minutes. Check at 3 minutes. For baked cutlets, set up flour, soy milk, and panko. Dredge (coat with panko breadcrumbs) and bake 20 minutes, flipping halfway, until golden.
  4. Prep the cheese layer (5–10 minutes): Blend cashews with water until smooth. Add lemon juice, salt, garlic, and spices. Blend until thick. Use vegan mozzarella and Parmesan for a quicker option
  5. Simmer the sauce (15–20 minutes): Warm olive oil and cook onion for 5–7 minutes. Add garlic, then crushed tomatoes and spices. Simmer 15–20 minutes, stirring occasionally, until rich.
  6. Layer the casserole (10 minutes): Oil a 9×13 dish (I love my OXO glass baking dish) and spread sauce. Add eggplant, sauce, and cheese. Sprinkle panko between layers and on top. Repeat and finish with sauce and topping.
  7. Bake to finish (20–25 minutes): Bake at 350°F for 20 minutes. It’s done when the top is golden and the sauce bubbles.
  8. Rest and serve (10 minutes): Let it rest for clean slices. Finish with fresh basil or parsley before serving.

Notes

Refer to complete step by step instructions below.