Vegan Eggplant Parmesan – Affordable Food Ideas

When it comes to serving vegan eggplant parmesan, you really can’t go wrong with a side of garlic bread and a fresh green salad. Picture this: you’ve just taken a golden, bubbling dish out of the oven and the aroma fills your kitchen — a fragrant melange of marinara and herbs. 

To complement that, a simple arugula salad drizzled with lemon vinaigrette adds a zesty contrast. Alternatively, you can opt for a heartier side of quinoa or a grain-based salad, rich in nutrients. Feeling adventurous? Try serving it with a side of roasted vegetables; the earthy flavors will enhance the dish beautifully.

How I Use the Ingredients

Let me share a little backstory on the ingredients I use. Starting with the eggplant, I’ve experimented with many varieties: Japanese, Italian, and even globe eggplants. Each brings its unique flavor and texture. 

You want to pick ones that feel firm, the skins smooth, and avoid any with blemishes. I have found that salted and sweat-ed eggplant not only cuts out any bitterness, but it also ensures it’s absorbent for all the fantastic flavors we’re building.

When I discovered nutritional yeast, it changed my recipes forever. Imagine a cheesy flavor without actual cheese! It’s packed with vitamins and adds a wonderful umami taste. Then there’s the cornflake coating — oh boy! Crispy, crunchy goodness that contrasts perfectly with the softness of baked eggplant.

Let’s talk about the marinara sauce. While store-bought can save time, I love making fresh sauce when I can. It’s all about the tomatoes — ripe and bursting with flavor. However, on busy days? A good quality jarred marinara is absolutely appropriate. After all, cooking should be enjoyable, not stressful!

Now, without further ado, let’s gather all the ingredients for our delicious vegan eggplant parmesan.

Ingredients List (with Measurements)

Dry Mixture:

• 1 tablespoon dried Italian herb blend
  
• 1 teaspoon smoked paprika
  
• 4 cups crispy cornflakes
  
• 1 ½ teaspoons fine sea salt
  
• 1 cup raw cashew nuts
  
• ⅓ cup nutritional yeast flakes
  

Wet Mixture:

• ⅓ cup plain all-purpose flour
  
• 1 cup unsweetened soy beverage
  

The Rest:

• 3 cups shredded vegan mozzarella-style cheese
  
• 3 cups marinara sauce
  
• ½ cup vegan Parmesan cheese, shredded (optional)
  
• 2 pounds eggplant (2 large or 3 medium-sized)
  
• 1 teaspoon garlic powder
  
• ¼ cup chopped fresh basil leaves
  

How to Make Vegan Eggplant Parmesan

Step 1: Prepare the Eggplant

Start with rinsing and slicing the eggplant. Aim for ½-inch thick rounds — not too thick, so they cook through, but not too thin that they lose their shape. Once sliced, sprinkle salt over the eggplant rounds. Lay them out on a clean kitchen towel or a baking sheet to sweat. This process eliminates bitterness and excess moisture in the eggplant. Leave them for about 30 minutes while you prepare the other elements.

Step 2: Make the Dry Mixture

In a vibrant food processor — mine’s a trusty workhorse — combine the cornflakes, cashew nuts, Italian herb blend, smoked paprika, nutritional yeast, and sea salt. Pulse until you have a crunchy crumb. It should look golden and resemble breadcrumbs. Transfer this mixture to a large mixing bowl and set aside for later.

Step 3: Make the Wet Mixture

Now grab another bowl. Whisk together the flour and soy beverage until smooth and creamy. This will be the “glue” that helps the dry crumbs stick to our eggplant slices. It should be smooth enough to coat without dripping.

Step 4: Preheat the Oven

While you’re mixing, preheat your oven to 375°F (190°C). A hot oven creates that crispy exterior we all crave in a parmesan.

Step 5: Assemble the Layers

Once your eggplants have sweated, rinse the salt off and pat them dry with a paper towel. Now, it’s time to assemble! Here’s how:

1. Dip one eggplant slice into the wet mixture, allowing the excess to drip off.
   
2. Transfer immediately to the dry mixture, coating both sides and pressing firmly.
   
3. Place these coated rounds on a baking sheet lined with parchment paper. Continue this process until all slices are coated.
   

Step 6: Bake the Eggplant

Pop the baking sheet into the preheated oven. Bake for 25-30 minutes, flipping halfway through until golden and crisp on both sides. They should look like crispy little medallions.

Step 7: Prepare the Marinara

While your eggplant is baking, warm your marinara sauce in a saucepan. Stir in garlic powder and adjust the seasoning to your preference. If spices tickle your fancy, toss in a pinch of red pepper flakes for an extra kick.

Step 8: Layer in a Baking Dish

In a 9×13 baking dish, spread a bit of marinara sauce on the bottom. Layer half of the crispy eggplant evenly across the dish. Top this layer with half of the remaining sauce and half of the shredded vegan mozzarella. Feel free to sprinkle some fresh basil here for an aromatic twist. Repeat with the remaining eggplant, sauce, and cheese.

Step 9: Bake to Perfection

Cover your dish with aluminum foil (this keeps the moisture in). Bake at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 10: Garnish & Serve

Once out of the oven, let your masterpiece rest for a few minutes. Garnish with more fresh basil if you’re feeling fancy. And there you have it: a show-stopping, vegan eggplant parmesan that will impress anyone who has the pleasure to share a serving with you.

Recipe Notes

• Eggplant: Choose fresh, firm eggplants for the best texture. Salting them is key for removing bitterness and moisture.
  
• Nutritional Yeast: This adds a cheesy flavor. It’s packed with vitamins, especially B12, which makes it a great addition to a vegan diet.
  
• Cornflakes: They provide a delightful crunch. If you can’t find them, crushed breadcrumbs are a great substitute.
  
• Vegan Cheese: Use your favorite brand. Some melt better than others, so a bit of experimentation might be needed to find the perfect blend for you.
  
• Marinara Sauce: Quality matters! A good marinara can elevate your dish. If you’re feeling adventurous, try making your own with fresh tomatoes, garlic, and herbs.
  
• Batch Cooking: This dish can be made ahead! Assemble it a day in advance and store it in the fridge. Just add a little extra baking time when you’re ready to cook.
  

Recipe Variations

• Zucchini Boats: Instead of eggplant, try stuffing zucchini with the same ingredients.
  
• Chickpeas: For added protein, mix chickpeas into your layers or blend into the marinara.
  
• Veggie Mix: Layer in your favorite veggies, such as spinach or mushrooms, for extra nutrition.
  
• Basil Pesto: Drizzle homemade vegan pesto between layers for another flavor layer.
  
• Smoky Flavor: Add a bit of liquid smoke to your marinara for that smoky dimension.
  

Conclusion

Making vegan eggplant parmesan is not just a cooking endeavor; it’s an expression of love for plant-based eating. Even as I prepared layers of eggplant and marinara, each moment felt like a creative adventure. The crispy texture of the eggplant, combined with the melty cheese and the rich sauce, all work together to create a deeply satisfying dish.

Whether you’re serving family, friends, or enjoying it solo, this recipe delivers. It’s a conversation starter at gatherings and a perfect way to impress your non-vegan friends. So roll up your sleeves, grab a few ingredients, and let’s create a meal that beautifully embodies comfort food in a healthy package. Now, who’s ready to dig in?

You’ll also like the following recipes!

• Watermelon Margaritas
• Simple Vegan Meatballs
• Crispy Baked Chickpeas

Vegan Eggplant Parmesan – Affordable Food Ideas

Let’s dive into why this vegan eggplant parmesan will steal the show at your next gathering. First off, it’s satisfying and full of flavor, proving that plant-based meals don’t have to lack depth. With tender eggplant, a savory marinara base, and layers of gooey vegan cheese, this dish invites you to savor each bite.

As someone who has played with recipes and flavors in my kitchen for years, I find that this particular dish bridges the gap between comfort food and healthy eating. I love the delightful texture of eggplant and how it transforms with every layer of cheese and sauce. 

It feels indulgent, yet I know I’m nourishing my body with wholesome ingredients. Plus, anyone can whip it up — whether you’re a kitchen novice or a seasoned pro, this recipe will have you feeling like a culinary superstar.

Author: April Cherry Cuisine: Italian Courses: Lunch & Dinner

Print Recipe

Prep Time 30 mins Cook Time 55 mins Total Time 1 hr 25 mins Difficulty: Intermediate Servings: 8 Calories: 290 kcal Best Season: Suitable throughout the year

Ingredients

Servings

Dry Mixture:

• 1 tablespoon dried Italian herb blend (for flavor)
• 1 teaspoon smoked paprika (adds smoky depth)
• 4 cups crispy cornflakes (for crunch)
• 1 ¹⁄₂ teaspoons fine sea salt (to balance flavors)
• 1 cup raw cashew nuts (for richness and texture)
• ¹⁄₃ cup nutritional yeast flakes (for a cheesy umami taste)

Wet Mixture:

• ¹⁄₃ cup plain all-purpose flour (for coating)
• 1 cup unsweetened soy beverage (or other plant milk)

The Rest:

• 3 cups shredded vegan mozzarella-style cheese (for gooey texture)
• 3 cups marinara sauce (for richness and acidity)
• ¹⁄₂ cup vegan Parmesan cheese, shredded (optional)
• 2 pounds eggplant (2 large or 3 medium-sized)
• 1 teaspoon garlic powder (for savory flavor)
• ¹⁄₄ cup chopped fresh basil leaves (for brightness)

Instructions

Step 1: Prepare the Eggplant

1. Start with rinsing and slicing the eggplant. Aim for ½-inch thick rounds — not too thick, so they cook through, but not too thin that they lose their shape. Once sliced, sprinkle salt over the eggplant rounds. Lay them out on a clean kitchen towel or a baking sheet to sweat. This process eliminates bitterness and excess moisture in the eggplant. Leave them for about 30 minutes while you prepare the other elements.

Step 2: Make the Dry Mixture

1. In a vibrant food processor — mine’s a trusty workhorse — combine the cornflakes, cashew nuts, Italian herb blend, smoked paprika, nutritional yeast, and sea salt. Pulse until you have a crunchy crumb. It should look golden and resemble breadcrumbs. Transfer this mixture to a large mixing bowl and set aside for later.

Step 3: Make the Wet Mixture

1. Now grab another bowl. Whisk together the flour and soy beverage until smooth and creamy. This will be the “glue” that helps the dry crumbs stick to our eggplant slices. It should be smooth enough to coat without dripping.

Step 4: Preheat the Oven

1. While you’re mixing, preheat your oven to 375°F (190°C). A hot oven creates that crispy exterior we all crave in a parmesan.

Step 5: Assemble the Layers

1. Once your eggplants have sweated, rinse the salt off and pat them dry with a paper towel. Now, it’s time to assemble! Here’s how:

   1. Dip one eggplant slice into the wet mixture, allowing the excess to drip off.
      
      
   2. Transfer immediately to the dry mixture, coating both sides and pressing firmly.
      
      
   3. Place these coated rounds on a baking sheet lined with parchment paper. Continue this process until all slices are coated.
      
      

Step 6: Bake the Eggplant

1. Pop the baking sheet into the preheated oven. Bake for 25-30 minutes, flipping halfway through until golden and crisp on both sides. They should look like crispy little medallions.

Step 7: Prepare the Marinara

1. While your eggplant is baking, warm your marinara sauce in a saucepan. Stir in garlic powder and adjust the seasoning to your preference. If spices tickle your fancy, toss in a pinch of red pepper flakes for an extra kick.

Step 8: Layer in a Baking Dish

1. In a 9x13 baking dish, spread a bit of marinara sauce on the bottom. Layer half of the crispy eggplant evenly across the dish. Top this layer with half of the remaining sauce and half of the shredded vegan mozzarella. Feel free to sprinkle some fresh basil here for an aromatic twist. Repeat with the remaining eggplant, sauce, and cheese.

Step 9: Bake to Perfection

1. Cover your dish with aluminum foil (this keeps the moisture in). Bake at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 10: Garnish & Serve

1. Once out of the oven, let your masterpiece rest for a few minutes. Garnish with more fresh basil if you’re feeling fancy. And there you have it: a show-stopping, vegan eggplant parmesan that will impress anyone who has the pleasure to share a serving with you.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 290kcal

% Daily Value *

Total Fat 8.6g14%

Saturated Fat 1.6g8%

Cholesterol 9mg3%

Sodium 3047mg127%

Total Carbohydrate 30g10%

Dietary Fiber 8g32%

Sugars 10g

Protein 27g54%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Eggplant: Choose fresh, firm eggplants for the best texture. Salting them is key for removing bitterness and moisture.
  
• Nutritional Yeast: This adds a cheesy flavor. It’s packed with vitamins, especially B12, which makes it a great addition to a vegan diet.
  
• Cornflakes: They provide a delightful crunch. If you can’t find them, crushed breadcrumbs are a great substitute.
  
• Vegan Cheese: Use your favorite brand. Some melt better than others, so a bit of experimentation might be needed to find the perfect blend for you.
  
• Marinara Sauce: Quality matters! A good marinara can elevate your dish. If you’re feeling adventurous, try making your own with fresh tomatoes, garlic, and herbs.
  
• Batch Cooking: This dish can be made ahead! Assemble it a day in advance and store it in the fridge. Just add a little extra baking time when you’re ready to cook.
  

Keywords: Vegan Eggplant Parmesan