Vegan Eggplant Parmesan is an easy and delicious dinner idea. A 30 minute dinner that is a breaded eggplant that is baked until crispy. Top with your favorite marinara sauce and pair with a side of pasta.
This vegan eggplant parmesan recipe is so simple to make, and you might have all the ingredients on hand already.
This Vegan Eggplant Parmesan Recipe Is...
- Dairy Free
- Appetizer or Dinner Idea
How to Make Vegan Eggplant Parmesan
Full steps and directions on how to make vegan eggplant parmesan are printed in the recipe card at the bottom of the post. This is a quick walk through.
- Start by adding salt to both sides of the sliced eggplant then place on a tray and put a cast iron on top of baking sheet to help draw out excess moisture.
- Preheat the oven and line baking sheet with parchment paper.
- Add in the liquid ingredients in one, and then the panko and other dry ingredients in another bowl.
- Dip the eggplant into the wet, then breadcrumbs, and place on baking sheet.
- Bake as directed, flipping half way through.
- Serve with fresh basil, pasta, and marinara sauce.
Helpful Tips For Making Vegan Eggplant Parmesan
When you go to slice your eggplant I recommend cutting into ¼ inch rounds. Try to keep them even in size that way they bake up evenly.
Flip The Eggplant
Make sure that you flip your eggplant half way through the baking process. It is important to do this so both sides will have a nice crispy texture.
Removing Excess Liquid
Making sure to salt the sliced eggplant and then placing it between paper towels is key. Placing a heavy item like a cast iron skillet on top helps even more to release excess water. If you skip this step your eggplant can release so much liquid it causes the breading to fall off.
Variations to Vegan Eggplant Parmesan
So I used a mix of bread crumbs and Panko bread crumbs. Feel free to use one or the other if you don't want to use both for this recipe.
Instead of breadcrumbs you can crush up crackers into a fine dust and use to coat the eggplant for a tasty coating.
Plant Based Milk
Almond milk is what I chose and you can easily swap it out with any of your favorite plant based milk. The milk is needed to help ensure the breading sticks to the eggplant nicely.
Vegan Eggplant Parmesan FAQs
How to remove the bitterness from eggplant?
Salting and allowing your sliced eggplant to release excess liquid will help a bit in getting rid of some of the excess bitterness in the purple vegetable.
Can you eat the peel on eggplant?
Eggplant can be peeled or you can leave the skin on. The whole eggplant is edible so it is whatever your personal preference is in terms of texture.
How to store leftover eggplant parmesan?
You can take any leftovers you have in an airtight container and store for 2-3 days in the fridge. You will find the crispy texture will then be softened but overall it will taste just as delicious.
- Sprinkle both sides of eggplant with salt
- Place on a paper towel lined baking sheet
- The place a paper towel on top. Place another baking sheet on top and something heavy, like a cast iron pan on top of the top baking sheet and allow to sit at least 30 minutes to draw out excess water
- Once eggplant is dry, preheat the oven to 425F, then line a baking sheet with parchment paper
- whisk together the flour and almond milk in one shallow bowl, and the breadcrumbs, panko, nutritional yeast, and dried oregano in a separate shallow bowl
- Dip the eggplant slices one at a time into the flour mixture, followed by the breadcrumb mixture
- Then line them up onto the prepared baking sheet
- Bake in preheated oven 20-25 minutes, flipping halfway through, or until golden and crispy
- Serve with some fresh basil, and pasta with marinara sauce