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5 from 20 votes

Vegan Eggplant Parmesan

Crispy baked eggplant layered with your favorite marinara sauce and easy vegan mozzarella cheese, this Vegan Eggplant Parmesan is the BEST way to eat eggplant!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: dinner
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: eggplant parmesan, vegan eggplant parmesan
Servings: 2
Calories: 709kcal
Author: Erin


  • 1 eggplant thinly sliced
  • 1/2 teaspoon salt
  • 2/3 cup almond milk
  • 1/4 cup all purpose flour
  • 2 cups Panko breadcrumbs
  • 1/4 cup nutritional yeast
  • 2 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • 2 cups marinara sauce
  • fresh basil as garnish

for the mozzarella cheese:

  • 1 cup raw cashews
  • 1/2 cup almond milk
  • 1/2 cup plain dairy free yogurt
  • 2 1/2 tablespoon nutritional yeast
  • 1 tablespoon corn starch
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt


  • Preheat oven to 375°.
  • Slice the eggplant into 1/2" slices, then salt them and place then in a strainer for 10 minutes, which will help to absorb 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 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 bake the eggplant for 20 minutes.
  • 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 an 8x8 or 9x13 baking dish*. Then, add a layer of eggplant, top it with more marinara and then spoon half of the vegan mozzarella on top. Repeat this process one more time, then place foil over the baking dish and bake the eggplant parmesan for 20 minutes.
  • Top it off with fresh basil and enjoy!



*I used an 8x8 dish because I was cooking for 2 people. If you're cooking for more, I'd use a 9x13 dish.
*Calories are per serving and are an estimation. 


Calories: 709kcal | Carbohydrates: 119g | Protein: 37g | Fat: 36g | Saturated Fat: 6g | Sodium: 3097mg | Potassium: 2199mg | Fiber: 21g | Sugar: 29g | Vitamin A: 1144IU | Vitamin C: 30mg | Calcium: 473mg | Iron: 13mg