Vegan Eggplant Parmesan

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. 

Also make sure to check out these other vegan pasta recipes to whip up. Check out my grilled eggplant or this miso eggplant recipe as well if you enjoy eggplant. 

This Vegan Eggplant Parmesan Recipe Is...

• Vegan 
• Vegetarian 
• 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. 

1. 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. 
2. Preheat the oven and line baking sheet with parchment paper. 
3. Add in the liquid ingredients in one, and then the panko and other dry ingredients in another bowl. 
4. Dip the eggplant into the wet, then breadcrumbs, and place on baking sheet. 
5. Bake as directed, flipping half way through. 
6. Serve with fresh basil, pasta, and marinara sauce. 

Helpful Tips For Making Vegan Eggplant Parmesan 

Slicing Eggplant 

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 

Coating 

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. 

Crackers 

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. 

📖 Recipe

Vegan Eggplant Parmesan

from Oh My Veggies

This vegan eggplant parmesan is so loaded with flavor, you'll never miss the cheese! Tender roasted eggplant is coated in a crunchy breadcrumb crust and drizzled with savory marinara. Yum!

Print Pin Save Saved!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Cook ModePrevent your screen from going dark

Ingredients 

US Customary - Metric

• 1 large eggplant, sliced into ¼" rounds
• 1 tablespoons salt
• ½ cup flour
• ½ cup plain almond milk
• 1 cup seasoned bread crumbs
• 1 cup Panko
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• Fresh basil for garnish, optional
• Marinara sauce and pasta for serving, optional

Instructions

• 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
  

Nutrition (estimated per serving)

Calories: 272kcalCarbohydrates: 51gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 2298mgPotassium: 422mgFiber: 7gSugar: 7gVitamin A: 93IUVitamin C: 3mgCalcium: 141mgIron: 4mg

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Italian

Keyword: Delicious Everyday, Eggplant Parmesan recipe, how to make Eggplant Parmesan, vegan eggplant parmesan

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!