Vegan Eggplant Parmesan
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Crispy panko-coated eggplant, marinara sauce, and an easy homemade cashew mozzarella bake together in this irresistible Vegan Eggplant Parmesan recipe. It’s a crowd-pleasing family dinner that will turn any eggplant skeptic into a fan!
Why you’ll love this family favorite recipe!
A 5-star vegan dinner recipe! Everyone—vegans, meat eaters, and picky eaters—loves this eggplant parmesan recipe! Like my lentil lasagna and mushroom pasta, it’s one of the most popular vegan recipes on my blog.
The best way to eat eggplant – If you’re like me and are a little skeptical of eggplant, this recipe will convert you into a fan.
Topped with homemade cashew mozzarella – One of my readers, Lindsey, says, “I’m usually hesitant about vegan “cheese” fillings, dips, etc. but this vegan cheese topping was awesome.” So, try not to skip the homemade mozzarella if you can help it!
Table of Contents
This Vegan Eggplant Parmesan recipe is, hands down, my favorite way to eat eggplant.
Between the salted and crispy panko-breaded eggplant slices, the marinara sauce, and my homemade cashew mozzarella cheese, there’s so much to love about this epic family dinner. Everything is layered together in a baking dish and baked until the sauce is bubbling and the “cheese” gets all gooey and stretchy.
Fun fact: I wasn’t really a fan of eggplant before I created this recipe. But now, I love it! I don’t even mind that it takes a little longer to prepare than my other vegan dinner recipes. Just like my creamy vegan pasta bake and these lentil meatballs, it’s officially earned a permanent spot in my weekly rotation.
Made this a month ago and knew immediately it would be a staple. Making it again tomorrow for friends. Absolutely delish!! I kept nodding at my fork with each bite.
– Jenine
Eggplant Parmesan Ingredients
Eggplant – One large eggplant is all you need to make enough eggplant parm for the whole family.
Flour + almond milk – AKA the “egg wash” for this vegan eggplant parmesan recipe. Dipping the eggplant slices in a flour-milk mixture before the breadcrumbs helps them stick.
Panko breadcrumbs – They’re the lightest, crispiest breadcrumbs. If you’re all out, use regular breadcrumbs instead.
Marinara sauce – I love love love Lucini and Rao’s marinara, but you can use any store-bought brand you like.
Homemade vegan mozzarella cheese – Topping the eggplant parm with globs of cashew cheese is the best part! This vegan mozzarella dupe is easy to make in a blender with raw cashews, non-dairy milk, plain dairy-free yogurt, nutritional yeast, cornstarch, vinegar, and simple seasonings.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Gluten-free option – Replace the all-purpose flour with a 1:1 gluten-free flour and use gluten-free panko breadcrumbs.
- Vegan mozzarella substitute – Some readers have made this with store-bought vegan mozzarella shreds and/or vegan parmesan cheese and had great results. It’s faster, too!
- Nut-free option – If you can’t have cashews or nuts, use store-bought vegan cheese instead of making your own.
- You can also omit the breadcrumbs. You’ll still have to salt and bake the eggplant before layering it with the sauce and cheese, though. Just bake until the slices are tender, then layer it in the baking dish as normal.
How to Make Vegan Eggplant Parmesan
Step 1: Prepare the eggplant. Slice the eggplant, sprinkle salt over the slices, and place them in a strainer for 10 minutes. Afterward, pat the slices dry.
Step 2: Set up your dredging station. Whisk the milk and flour together in one bowl, and combine breadcrumbs, nutritional yeast, Italian seasoning, and oregano in another.
Step 3: Dredge. Dip the eggplant slices (one at a time) into the milk mixture, then into the breadcrumbs. Arrange them on a baking sheet.
Step 4: Bake. Spritz the breaded eggplant with nonstick spray, then bake until crispy.
Step 5: Make the vegan mozzarella. Meanwhile, blend the vegan mozzarella ingredients until smooth. Pour the cheese sauce into a saucepan and heat over medium heat until it thickens. Set aside.
Step 6: Assemble. To assemble eggplant parmesan, spread some of the marinara on the bottom of a baking dish. Add a layer of crispy eggplant, top with more marinara, and spoon some of the vegan cheese on top. Repeat once more.
Step 7: Bake, then serve. Bake until the cheese is gooey and the sauce is bubbling. Garnish with fresh basil, then serve with vegan garlic bread on the side. Enjoy!
Erin’s Tips and Tricks
- This recipe makes enough eggplant parm for 3 people. If you’d like to serve it with pasta, it’s more like 5 or 6 servings.
- Don’t forget to spritz the breaded eggplant with a little nonstick spray before baking so it gets nice and crispy.
- Do you have more eggplants to use up? The char-grilled slices in my grilled eggplant recipe are SO good dipped in garlic sauce, and this roasted eggplant pasta (or Pasta alla Norma) is easy to make vegan.
My Pro Tip
Eat It The Day You Make It
Personally, I find that eggplant parmesan is best when eaten right away. If it sits for too long, the breaded eggplant slices will get soggy.
Eggplant Parmesan FAQs
Yes, I think that should be fine. Just assemble it as normal, cover the casserole dish with foil, and store it in the refrigerator overnight. It should freeze well ahead of time, too.
Thaw the frozen eggplant parmesan overnight in the fridge before baking.
Eggplant gets its bad rep from its naturally bitter taste, but salting helps with this! Salting the eggplant and leaving it to drain tempers its bitter flavors and removes a lot of its extra moisture. In the end, you’re left with tender baked eggplant you’ll love.
Serving Suggestions
I like the cheesy, saucy baked scoops of eggplant parm on a plate with a side of these garlic broccoli steaks and a refreshing arugula salad. Oh, and freshly baked vegan garlic bread, of course! It always makes for an unforgettable family dinner.
For a more filling meal, serve the eggplant parm on top of cooked pasta noodles, a bed of vegan polenta, or with cooked rice.
More Vegan Dinner Ideas
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Eggplant Parmesan
Video
Ingredients
- 1 large eggplant, thinly sliced
- ½ tsp salt
- ⅔ cup almond milk
- ¼ cup all purpose flour
- 2 cups panko breadcrumbs
- ¼ cup nutritional yeast
- 2 tsp Italian seasoning
- 1 tsp oregano
- 24 oz. marinara sauce, 3 cups
- Fresh basil, for garnish
For the vegan mozzarella cheese:
- 1 cup raw cashews, soaked
- ½ cup almond milk
- 5 oz. plain dairy-free yogurt
- 2 ½ tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- Preheat oven to 375°F.
- Slice the eggplant into 1/2″ slices, then salt them and place them in a strainer for 10 minutes, which will help to release some of the liquid. Transfer eggplant onto a baking sheet or large plate, then use a towel or paper towels to press down on the eggplant to release leftover moisture.
- Set up two shallow bowls: in one bowl, whisk milk and flour together and in the other bowl, combine breadcrumbs, nutritional yeast, Italian seasoning, and oregano. Dip the eggplant one at a time into the milk mixture, then into the breadcrumbs and place it onto a baking sheet. Repeat this process until all the eggplant slices are coated in breadcrumbs, then spritz with a little nonstick spray and bake it for 25-30 minutes until crispy.
- While the eggplant is baking, make the vegan mozzarella: place all ingredients into a blender and blend until smooth. Transfer “cheese” into a small saucepan and heat over medium heat for 2-3 minutes, stirring continuously until the cheese thickens; remove from heat.
- Assemble the eggplant parmesan: Spread 1/2 cup marinara sauce into the bottom of a 9×13 baking dish. Then, add a layer of eggplant, top it with 1 cup marinara and then spoon ⅓ of the vegan mozzarella on top. Repeat this process one more time. For the third and final layer, there will only be ½ cup sauce left, and that’s ok. Add the eggplant, ½ cup sauce and remaining cashew cheese.
- Place the dish in the oven and bake for 20 minutes.
- Sprinkle with fresh basil and enjoy!
Notes
Nutrition
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
wow, the fake mozz is delish. the whole shebang is in the oven now, i cant wait to eat it. it smells awesome. thanks for the recipe!
That’s great — thanks for the comment!
It is so good that I planned on making it for our Christmas dinner, but I couldn’t even wait one week…I made it last night!! And it was so delicious once again!! Thank you!!
That’s incredible!! So happy you enjoy it 🙂
Can this be done in the crockpot? If so how long?
I haven’t tried it
The best and easy vegan eggplant parmesan I have ever made! Love it! Very delicious – Will be a keeper!
Thanks
This was soooo good!! The breading and “cheese” just made it so good!
The cashew mozz is the best part of this. I would eat it on anything.
OMG!!!!! SERIOUSLY, the most delicious eggplant parm i’ve made and tasted. I cannot wait to try your recipes as this was my first time on your site. THANK YOU for such a delicious dish.
Woohoooo!! So glad you liked it 🙂 Thanks for the comment.
Loved this recipe!!! Followed exactly as is. So simple and delicious. I’m usually hesitant about vegan “cheese” fillings, dips, etc. but this vegan cheese topping was awesome.
I am curious if this would freeze well and then be baked? I have a retreat coming up and this sounds absolutely decadent. What are your thoughts?
Yes, I think so. Just prep the dish as you normally would but don’t bake it until you’re ready to serve it.
Hi Sandy! How did freezing this work out? I am thinking about prepping it and freezing it for an occasion myself. Thanks!
Looks awesome! Will be making this soon, thanks.