Vegan Eggplant Parmesan

Why You'll Love This Recipe:

- It's a delicious vegan take on the Italian classic!  - It's a great weeknight meal that the entire family will love.  - Like eggplant parmesan should be, it's hearty and comforting!


Delicious. I made it exactly the way the recipe was written. I have not ever been a fan of eggplant until now! I will definitely be making this again.


I loved the flavors in this vegan eggplant parmesan recipe and enjoyed making it. My meat-eating husband enjoyed it and proclaimed it a winner in our house!💕

Ingredients You'll Need:

Eggplant Chickpea flour Panko breadcrumbs Vegan parmesan Cashews Tapioca starch Nutritional yeast Apple cider vinegar Onion powder Garlic powder White pepper Salt Marinara Basil Water

Step One

Slice the eggplant into ½" slices. Generously salt the eggplant and place it in a colander over the sink for about 30 minutes.

Step Two

Dip eggplant into the chickpea flour mixture first then into the panko mixture, making sure the eggplant is fully coated bread crumbs. Repeat until all pieces are coated. Bake for 30 minutes.

Step Three

Make the cheese by blending all the mozzarella ingredients in a blender then heat over the stove to thicken.

Step Four

Assemble the eggplant parm, beginning with a base of marinara sauce. Top with breaded eggplant, marinara sauce, homemade mozzarella, and repeat.

Step Five

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes. Remove and let set for 10 minutes then serve with fresh basil.

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