Vegan Eggplant Parmesan

Make your dinner special with this vegan Eggplant Parmesan made with homemade plant-based parmesan and mozzarella cheeses for a delicious and wholesome meal.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
5 from 2 votes
Vegan Eggplant Parmesan
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: Vegan Eggplant Parmesan
Servings: 8 people
Calories: 171 kcal
Author: Sarah McMinn
Ingredients
Breaded Eggplant
  • 2 large eggplant, cut into 1/2" slices
  • salt
  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 2 cups panko bread crumbs
  • 1/3 cup vegan parmesan
  • 2 tsp oregano
Vegan Mozzarella
Everything Else
  • 1 (24 ounce) jar of marinara sauce
  • fresh basil, chopped
  • 2 tbsp vegan parmesan
Instructions
To make the Breaded Eggplant
  1. Preheat the oven to 375. Line two baking sheets with parchment paper and set aside. 

  2. Liberally sprinkle salt over the sliced eggplant and place in a colander over the sink. Let them set for 30 minutes. This will remove any bitterness from the eggplant. 

  3. Transfer eggplant to a paper towel and top with another paper towel to remove any excess liquid. 

  4. In a shallow dish combine the chickpea flour and water, whisking together until thick and smooth. In a separate shallow dish combine the Panko bread crumbs, vegan parmesan, and oregano.

  5. Taking one sliced eggplant at a time, dip it in chickpea flour mixture until it's fully submerged. From there, dip the eggplant int the panko mixture, making sure each side is completely covered in bread crumbs. Place breaded eggplant on the prepared baking sheet and continue the process until all the eggplant slices are breaded. 

  6. Bake for 30 minutes, until lightly brown and crispy, flipping halfway through. Remove from oven and let cool. 

To make the vegan mozzarella
  1. Combine all the ingredients in a high-powered blender and blend until completely smooth. 

  2. Transfer to a saucepan heated over medium heat. While the cheese sauce heats, stir constantly with a large wooden spoon. Within 2-3 minutes the cheese will start to get very thick. Keep stirring until the cheese begins to move together, separating from the sides of the pan, while stirring.

  3.  Remove from heat and let cool while preparing the other ingredients.

To assemble the Eggplant Parmesan
  1. Spread 1/2 cup of marinara sauce evenly in the bottom of a 7x11 baking pan. Place 8 breaded eggplant over top, layering them slightly over one another.  Top eggplant with 1/2 cup of marinara. Using a spoon, scoop about 1 heaping tbsp of mozzarella over each of the eggplants. Top with remaining eggplants, marinara, and mozzarella one more time. Sprinkle about 2  tbsp of vegan parmesan over the top. 

  2. Cover with foil and bake for 35 minutes. Remove foil and bake another 10 minutes until the sauce underneath starts to boil. 

  3. Remove from oven and let set 10 minutes before sprinkling with basil and serving. 

Recipe Notes

If you don't have a high-powered blender, like a Vita-Mix, soak the cashews for 4-6 hours and then boil them for about 2 minutes to make them soft enough to blend completely. 

Nutrition Facts
Vegan Eggplant Parmesan
Amount Per Serving
Calories 171 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 345mg15%
Potassium 188mg5%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 45IU1%
Calcium 98mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.