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 with swapsVeganVegetarianDairy-freeMediterraneanNo added sugar

Contains: milk, tree nuts, wheat. Based on the ingredients as written; check package labels, which can change.

A vegan version of our Sandy's Eggplant Parmesan, from the Steak and Seafood kitchen.

  • Prep 30 min
  • Cook 1 hr
  • Total 1 hr 30 min
  • Yield 6 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Vegan eggplant parmesan with melted plant-based mozzarella, marinara and fresh basil in a baking dish

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.

Instructions

  1. 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.
  2. Make the "Parmesan". Stir together the nutritional yeast, almond flour, garlic powder and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat covered in a 350°F oven until bubbling in the center.

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

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chianti or another Sangiovese. Wine pairing guide

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