Vegan Eggplant Parmesan
Crisp breaded eggplant slices layered with marinara, melty plant-based mozzarella and a nutritional-yeast "Parmesan," baked until bubbling. Serves 6.
Gluten-free optionVeganVegetarianDairy-freeMediterraneanNo added sugar
A vegan version of our Sandy's Eggplant Parmesan, from the Steak and Seafood kitchen.
Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Print recipe
This is our vegan take on Sandy's Eggplant Parmesan. Chickpea liquid (aquafaba) stands in for the egg wash, so the bread crumbs still stick, and a mix of nutritional yeast, ground almonds and garlic gives the nutty, salty finish that Parmesan usually brings.
Baking the breaded slices before layering keeps them crisp and saves the mess of frying. Use a plant-based mozzarella that melts well; shreds made for pizza work best.
Ingredients
Eggplant
- 2 large eggplants (about 2 1/2 pounds), sliced into 1/2-inch rounds
- 1 1/2 teaspoons salt
- 1/2 cup all-purpose flour
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 2 cups panko bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup olive oil
Vegan "Parmesan"
- 1/4 cup nutritional yeast
- 1/4 cup almond flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
To assemble
- 3 cups marinara sauce
- 2 cups shredded plant-based mozzarella
- 1/4 cup fresh basil leaves, torn
To make it gluten-free
- For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).
- For the panko, use gluten-free panko.
Check the labels on broth, sausages and spice blends too. See all our gluten-free recipes.
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
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Instructions
- Salt the eggplant. Sprinkle the eggplant slices with the salt and let them sit in a colander for 30 minutes. Pat them very dry with paper towels.
- Make the "Parmesan". Stir together the nutritional yeast, almond flour, garlic powder and salt.
- Bread the slices. Heat the oven to 425°F and line two baking sheets with parchment. Set out three shallow bowls: the flour, the aquafaba, and the panko mixed with the oregano and garlic powder. Dip each slice in flour, then aquafaba, then panko, pressing to coat.
- Bake. Arrange the slices on the sheets, drizzle with the olive oil and bake for 25 minutes, turning once, until golden and crisp. Lower the oven to 375°F.
- Layer. Spread 1 cup marinara in a 9 by 13-inch baking dish. Add half the eggplant, 1 cup sauce, half the mozzarella and half the "Parmesan." Repeat with the rest.
- Bake again. Cover with foil and bake 20 minutes, then uncover and bake 15 minutes more, until bubbling and the cheese has melted. Rest 10 minutes and scatter with basil.
Nutrition per serving (estimated)
450Calories
55 gCarbohydrates
10 gFiber
45 gNet carbs
10 gProtein
23 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
VegetarianVeganDairy-freeMediterraneanGluten-free with swapsNo added sugar
Tips
- Aquafaba is the liquid from a can of chickpeas; whisk it for a few seconds so it coats evenly. Save the chickpeas for a salad.
- Check the panko label; most plain panko is vegan, but some seasoned crumbs contain cheese or milk.
Questions about this recipe
- What replaces the egg in vegan eggplant parmesan?
- Aquafaba, the liquid from canned chickpeas. It is sticky enough to hold the bread crumbs, just like beaten egg.
- Can I make it ahead?
- Yes. Assemble it, cover and refrigerate for up to a day, then add 10 to 15 minutes to the covered baking time.
Serve it with
More vegan recipes
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