5 from 2 votes
Vegan Eggplant Parmesan
Vegan Eggplant Parmesan (with Cashew Mozzarella!)
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
This mouthwatering vegan eggplant Parmesan is made with layers of crispy pan-fried eggplant, cashew mozzarella cheese, and marinara sauce, baked up to bubbly perfection.
Course: Entree
Cuisine: Italian
Keyword: vegan eggplant recipe, vegan italian recipe
Servings: 6
Calories: 592 kcal
Author: Alissa
Ingredients
For the Cashew Mozzarella
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1 cup unflavored soy or almond milk
  • 2 tablespoons white miso paste
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tapioca starch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
For the Batter
  • 1 cup unflavored soy or almond milk
  • 1/4 cup all purpose or whole wheat flour
  • 1/4 cup ground flaxseeds
For the Breading
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose or whole wheat flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • Few dashes black pepper
For the Eggplant Parmesan
  • 3-4 cups marinara sauce, store bought or homemade
  • 1 1/2 pounds eggplant, 1 large or 2 small, salted if necessary, and sliced into 1/2-inch thick rounds
  • Olive oil
For Serving
Instructions
To Make the Cashew Mozzarella
  1. Place all ingredients into a blender or food processor bowl and blend until smooth.
  2. Transfer the mixture to a small saucepan and set over medium heat. Bring the mixture to a simmer, while whisking constantly. Continue to whisk until the mixture becomes thick and pulls away from the sides of the pan, about 5-7 minutes. Remove from heat and set aside.
Prepare the Batter
  1. Whisk all ingredients together in a shallow dish.
Prepare the Breading
  1. Stir all ingredients together in a shallow dish.
Make the Eggplant Parmesan
  1. Preheat the oven to 350°.
  2. Generously coat the bottom of a large skillet with olive oil (2 to 3 tablespoons) and place it over medium heat. Grab an eggplant slice and dip each side into the batter to coat, then into the panko mixture. Place the slice into the hot skillet. Repeat with additional slices, placing as many as will fit into the skillet without crowding. Cook for 4-5 minutes, until browned on the bottoms, gently flip, and cook another 4-5 minutes on the opposite sides. Transfer the slices to a paper towel-lined plate. Add oil to the skillet as needed, and repeat until all of the eggplant slices are used, working in as many batches as is needed.
  3. Ladle about 1 cup of sauce onto the bottom of a 9 x 13 inch baking dish. Arrange a third of the eggplant slices over the sauce. Grab a chunk of about 2 tablespoons of the cashew mozzarella and roll it into a ball in your hands, then flatten it. Place the mozzarella over one of the eggplant slices. Repeat, covering each of the slices and using about half of the mozzarella. Ladle about a cup of sauce over the mozzarella coated slices. Repeat the layering arrangement once, then top with the remaining eggplant slices and a layer of sauce.
  4. Place the dish into the oven and bake, uncovered, until bubbly, 25-30 minutes.
  5. Remove the dish from the oven and allow it to sit for 5-10 minutes before cutting. Divide onto plates and sprinkle with basil, parsley, and cashew Parmesan, if you like. Serve.
Nutrition Facts
Vegan Eggplant Parmesan (with Cashew Mozzarella!)
Amount Per Serving
Calories 592 Calories from Fat 273
% Daily Value*
Fat 30.3g47%
Saturated Fat 5.4g27%
Sodium 1353mg56%
Potassium 1193mg34%
Carbohydrates 66g22%
Fiber 13.3g53%
Sugar 23.3g26%
Protein 17.1g34%
Calcium 70mg7%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.