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+ servings
5 from 4 votes
Plate of Vegan Eggplant Parmesan and Spaghetti
Vegan Eggplant Parmesan
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 fried eggplant, optional vegan mozzarella, and marinara sauce, baked up to bubbly perfection.

Course: Entree
Cuisine: Italian
Servings: 6
Calories: 474 kcal
Author: Alissa
Ingredients
For the Batter
  • 1 cup unflavored soy or almond milk
  • ¼ cup ground flaxseeds
  • ¼ teaspoon salt
For the Breading
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • Few dashes black pepper
For Dredging
  • ½ cup all-purpose flour
For the Eggplant Parmesan
  • 1 ½ pounds eggplant, 1 large or 2 small, salted if necessary, and sliced into ½-inch thick rounds
  • Olive oil (about ¼ to ⅓ cup, but use as much as you need)
  • 3-4 cups marinara sauce, store bought or homemade
  • 2 cups vegan mozzarella cheese, store-bought (shredded) or homemade (thinly sliced)
For Serving
Instructions
  1. Whisk all of the batter ingredients together in a small bowl.

  2. Stir the breading ingredients together in a separate small bowl.

  3. Place the flour for dredging in a third small bowl.

  4. Preheat the oven to 350°.
  5. Generously coat the bottom of a large skillet with olive oil (2 to 3 tablespoons) and place it over medium heat. Give the oil a few minutes to heat up.

  6. Grab an eggplant slice and dip each side into the flour to coat. Transfer the slice to the batter, coating each side, then to the breading, coating each side.

  7. Place the eggplant slice into the hot skillet. Repeat with additional slices, placing as many as will fit into the skillet without crowding.

  8. Fry the eggplant slices for 4-5 minutes on each side, until golden and crispy. Transfer the slices to a paper towel-lined plate to drain.

  9. Add oil to the skillet as needed, and repeat the frying process until all of the eggplant slices are used, working in as many batches as is needed.

  10. Ladle about one third of the marinara sauce onto the bottom of a 9 x 13 inch baking dish. Arrange about half of the eggplant slices over the sauce.

  11. Ladle another third of the sauce over the eggplant, then arrange the cheese on top.

  12. Arrange the remaining eggplant slices over the cheese, then top them with the remaining sauce.

  13. Place the dish into the oven and bake, uncovered, until bubbly, 25-30 minutes.
  14. Remove the dish from the oven and allow it to sit for 5-10 minutes before cutting. Divide onto plates and sprinkle with cashew Parmesan, if you like. Serve.

Nutrition Facts
Vegan Eggplant Parmesan
Amount Per Serving
Calories 474 Calories from Fat 204
% Daily Value*
Fat 22.7g35%
Saturated Fat 5.1g26%
Sodium 1309mg55%
Potassium 787mg22%
Carbohydrates 57.7g19%
Fiber 11.4g46%
Sugar 16.6g18%
Protein 8.9g18%
Calcium 122mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.