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.
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.
Dry Mixture:
Wet Mixture:
The Rest:
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.
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.
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.
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.
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:
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.
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.
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.
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.
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.
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?
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.
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:
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi Everyone! I’m April Cherry, a registered dietitian and the creator of Affordable Food Ideas. Growing up near Waltham, MA, I learned that flavorful, wholesome meals don’t need to be expensive, and that lesson has shaped my approach to cooking and nutrition. Through my blog, I share budget-friendly recipes and tips to help others eat well without breaking the bank, while still enjoying delicious, nutritious meals.