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Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

The ultimate comfort food, Vegan Eggplant Parmesan is a creamy, crispy delight that's perfect for an easy weeknight dinner. Layers of tender eggplant, flavorful marinara, and melty vegan cheese come together in this satisfying dish. Make it tonight and impress your family with plant-based cuisine!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Eggplants Sliced into 1/2-inch rounds
  • 1/2 teaspoon Salt
  • 1 cup Unsweetened almond milk
  • 1 cup All-purpose flour
  • 2 cups Panko breadcrumbs
  • 1/4 cup Nutritional yeast
  • 2 teaspoons Dried oregano
  • 3 cups Marinara sauce
  • 1 cup Dairy-free mozzarella cheese Shredded
  • to taste Dairy-free Parmesan cheese Grated

Equipment

  • Oven
  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 375°F. This is crucial, as a properly heated oven ensures even cooking and a perfect golden crust on your eggplant.
  2. Slice your large eggplants into 1/2-inch rounds and place them on a clean surface. Sprinkle salt over them and let them sit for about 15 minutes. This step draws out excess moisture and bitterness, allowing for a more flavorful result.
  3. After the eggplants have rested, rinse them under cold water to remove the salt. Pat them dry with a towel—this helps ensure they become crispy in the oven.
  4. Next, set up a dredging station! You’ll need three separate bowls: one for almond milk, another for flour, and the last for a mixture of panko breadcrumbs, nutritional yeast, and dried oregano. This organization will make the breading process smooth and efficient.
  5. Take a slice of eggplant and dip it first in the flour, coating it thoroughly. This helps the almond milk adhere better. Then, dip it into the almond milk, letting any excess drip off, and finally coat it in the breadcrumb mixture. Set the breaded eggplant aside on a plate.
  6. Line a baking sheet with parchment paper and arrange the breaded eggplant slices on it. Make sure they’re not crowded, as this allows for even baking. Bake for 25 minutes, flipping halfway through. Look for a golden, crispy texture when they’re done.
  7. While the eggplants are baking, grab a baking dish, and start layering! Begin with a layer of marinara sauce, followed by a layer of baked eggplant slices. Sprinkle some dairy-free mozzarella cheese over the top. Repeat these layers until your ingredients are used up, making sure to finish with a layer of marinara and cheese.
  8. Once layered, pop the baking dish back into the oven and bake for an additional 20 minutes. The cheese should melt and become bubbly, inviting you to dig in.
  9. After baking, let the dish cool for a few minutes before serving. This will help the layers set and make it easier to cut. Enjoy your homemade Vegan Eggplant Parmesan!

Notes

Extra tips or suggestions here.