Vegan Eggplant Parmesan

Vegan Eggplant Parmesan ~ 

The Italian classic made with dairy-free ingredients! Serves 2 as a main course or 4 as a side dish.

Round out the meal with Garlic Spaghetti and Garden Kale Salad.

Vegan Eggplant Parmigiana 

Fresh eggplant slices are coated in Panko breadcrumbs, smothered in a quick tomato sauce, and topped with two kinds of vegan cheese for an easy and tasty comfort food dinner.

I like this vegan version of the classic Italian dish, also known as ‘eggplant parm’, because the only difference between this dish and vegetarian eggplant parmesan is that we’re using dairy-free cheese. 

Ingredients for Vegan Eggplant Parmesan

You will need the following: 

• 1/2 cup panko breadcrumbs
• 1 teaspoon Italian seasoning, divided
• 1/4 teaspoon red pepper flakes
• 1 medium eggplant, sliced into 4 rounds, 1/2-inch thick each 
• 1/4 cup olive oil
• 6 ounces tomato paste
• 3/4 cup water
• 1 teaspoon garlic, minced
• 1 teaspoon light brown sugar
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1 cup vegan mozzarella cheese, shredded
• 1/2 cup vegan parmesan cheese, shredded
• Fresh basil, chopped,optional for garnish

Ingredient Notes

• Panko breadcrumbs – Panko breadcrumbs are larger than regular breadcrumbs and add subtle yet satisfying texture.
• Italian Seasoning – A blend of Italian herbs including basil, oregano, and thyme.
• Eggplant – The main ingredient – the best eggplant is one that feels firm, has smooth and shiny skin without blemishes or wrinkles, and is heavy for its size, indicating freshness and minimal seeds. 

How to Make Vegan Eggplant Parmesan

STEP ONE: Preheat the oven to 425°F. Spray an 8×8-inch casserole dish with non-stick cooking spray or line with parchment paper for easy cleanup. 

STEP TWO: In a small bowl, combine bread crumbs, 1/4 teaspoon Italian seasoning, and red pepper flakes. Set aside.

STEP THREE: Brush eggplant rounds with olive oil. Press each into the breadcrumb mixture, turning to coat. In the bottom of the dish, arrange the eggplant in a single layer. Bake in the preheated oven for 15 minutes, or until golden brown. Remove from oven and set aside. Reduce the oven temperature to 375°F.

STEP FOUR: While the eggplant is baking, prepare the sauce. In a small saucepan over medium heat, whisk together the tomato paste and water.  Add the remaining 3/4 teaspoon Italian seasoning, brown sugar, salt, and pepper.  Simmer for 10 minutes. Adjust seasoning to taste.

STEP FIVE: Spoon an equal amount of sauce over each crispy eggplant round. For the last layer, sprinkle with mozzarella and parmesan cheeses.

STEP SIX: Return to the reduced temperature oven to continue baking for an additional 15 minutes, until the mozzarella cheese is melted. Sprinkle with fresh basil and serve hot.

Can I Double This Recipe?

Yes! All you need is twice the ingredient amounts, and a large baking dish – 9×13-inch works well. The oven temperatures and cooking times remain the same.

Storage

• This dish is best served right away because the breadcrumbs will not be crisp the next day. However, if you plan to keep leftover eggplant parmesan for, let it come to room temperature then cover with plastic wrap or place in an airtight container and store in the refrigerator.  

More Vegan Italian Recipes You’ll Love!

• Italian Chili
• Italian Stuffed Peppers
• Easy Classic Marinara Sauce
• Vegan Italian Sausage Burgers
• Vegan Tortellini and Spinach en Brodo
• Lasagna Soup

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Vegan Eggplant Parmesan

The classic Italian favorite made with dairy-free ingredients!

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: comfort food, dairy free, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 358kcal

Author: Holly Gray

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Ingredients

• 1/2 cup panko breadcrumbs
• 1 teaspoon Italian seasoning divided
• 1/4 teaspoon red pepper flakes
• 1 medium eggplant sliced into 4 rounds, 1/2-inch thick each
• 1/4 cup olive oil
• 6 ounces tomato paste
• 3/4 cup water
• 1 teaspoon garlic minced
• 1 teaspoon light brown sugar
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1 cup vegan mozzarella cheese shredded
• 1/2 cup vegan parmesan cheese shredded
• Fresh basil chopped,optional for garnish

Instructions

• Preheat the oven to 425°F. Spray an 8×8-inch casserole dish with non-stick cooking spray or line with parchment paper for easy cleanup.
• In a small bowl, combine bread crumbs, 1/4 teaspoon Italian seasoning, and red pepper flakes. Set aside.
• Brush eggplant rounds with olive oil. Press each into the breadcrumb mixture, turning to coat. In the bottom of the dish, arrange the eggplant in a single layer. Bake in the preheated oven for 15 minutes, or until golden brown. Remove from oven and set aside. Reduce the oven temperature to 375°F.
• While the eggplant is baking, prepare the sauce. In a small saucepan over medium heat, whisk together the tomato paste and water.  Add the remaining 3/4 teaspoon Italian seasoning, brown sugar, salt, and pepper.  Simmer for 10 minutes. Adjust seasoning to taste.
• Spoon an equal amount of sauce over each crispy eggplant round. For the last layer, sprinkle with mozzarella and parmesan cheeses.
• Return to the reduced temperature oven to continue baking for an additional 15 minutes, until the mozzarella cheese is melted. Sprinkle with fresh basil and serve hot.

Nutrition

Calories: 358kcal | Carbohydrates: 29g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 1024mg | Potassium: 734mg | Fiber: 7g | Sugar: 11g | Vitamin A: 818IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

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