Eggplant Parmesan- Fresh eggplant cut into pieces and dredged through a mixture of all-purpose flour, corn flour, and almond milk, then coated in a savory blend of breadcrumbs, vegan parmesan cheese, and Italian herbs. It's then baked in the oven and served over pasta with delicious warm marinara sauce. Eggplant parmesan is a hearty meal that the whole family will love for any night of the week.
If you're like me, you love Italian food. And what's not to love? It's all about big flavors and heartiness. My favorite dish is hands down, eggplant parmesan. It's a classic Italian dish usually made with breaded and fried eggplant, smothered in tomato sauce and melty mozzarella cheese. It's one of those traditional comfort foods that everyone loves.
The great news is that this dish can easily be made vegan, and this vegan version is just as good, if not more so! What I love about this recipe is that it's not only vegan, but it's also egg-free and dairy-free. So it's perfect for those with allergies or sensitivities. It's delicious, family-friendly, and easy to make with simple ingredients. Plus, it freezes well, so you can always have some on hand for a quick and easy meal.
Why You'll Love This Eggplant Parmesan Recipe
Delicious- With fresh eggplant, parmesan cheese, and warm marinara, this eggplant parmesan is absolutely mouthwatering!
Family-Friendly- Vegan eggplant parmesan is perfect for a family meal! It's hearty, filling, and packed with flavor that the whole family will love.
Easy To Make- This recipe is surprisingly easy to make! With simple to follow instructions, you can have this delicious dish on the table in no time.
Simple Ingredients- This vegan eggplant parmesan recipe only requires a few simple ingredients that you probably already have on hand.
Freezes Well- Eggplant parmesan freezes beautifully, so you can always have a delicious meal ready to go!
Equipment Needed To Make Vegan Eggplant Parmesan
- Baking Sheet
- Aluminum Foil
- Cutting Board
- Kitchen or Paper Towels
- 3 Medium Mixing Bowls
- Skillet (Optional)
Ingredients For Eggplant Parm
- Table Salt
- Almond Milk
- Corn Flour
- Vegan Parmesan or Nutritional Yeast
- Italian Herb Blend
- Marinara Sauce
- Olive Oil (Optional)
- Cooked Pasta (Optional)
How To Make Homemade Vegan Eggplant Parmesan
To make this vegan eggplant parmesan, you'll need a few simple ingredients: eggplant, olive oil, table salt, flour, almond milk, corn flour, and vegan Parmesan or nutritional yeast.
First, you'll want to line a baking sheet with aluminum foil and brush it with oil. Trim the eggplant and slice it into ½ inch thick pieces. Then, place the eggplant pieces into a colander and generously sprinkle the pieces with salt. Set the eggplant aside for about 15 minutes to help draw out any bitterness from the eggplant.
After 15 minutes, rinse the eggplant slices, place them on an even layer on ½ of a kitchen towel and fold over the other side on top of the eggplant. Firmly press down on the eggplant and place some weight on top to help dry the eggplant pieces.
In the meantime, you'll set up a dredging station. In the first mixing bowl, add your flour. In the second mixing bowl, whisk almond milk and corn flour, then in the third bowl, combine breadcrumbs with either vegan parmesan cheese or nutritional yeast and Italian herbs.
Preheat your oven to 400F.
Coat the drained eggplant slices in the flour, dip them into the almond milk-corn flour mixture, and finish by coating them in the breadcrumbs.
Once the oven is preheated and all of the eggplant pieces have been dredged, arrange them on the foil-lined baking sheet and bake for about 25 minutes, flipping each piece halfway through the cooking time.
Serve and enjoy! I like to serve mine over some cooked pasta and marinara sauce.
Note: For extra crunchy eggplant, pan-sear the eggplant in a heated skillet with a bit of olive oil after they have baked in the oven.
What to Serve/Pair With Eggplant Parmesan
Vegan Eggplant Parmesan pairs well with just about any Italian dish! Here are some of my favorites:
- Spaghetti and Marinara Sauce
- Penne a la Vodka
- Garlic Knots or Crusty Bread
- Fresh Garden Salad
- Roasted Broccoli
- Roasted Cauliflower
Popular Substitutions & Additions
You can customize this recipe in many ways to make it your own! Here are some popular substitutions and additions:
- You can use any type of dairy-free milk in this recipe. I like roasted almond milk, but soy or oat milk would also work well.
- If you can't find vegan Parmesan cheese, you can use nutritional yeast instead.
- I used a blend of Italian herbs in this recipe, but you can use any herbs you like. Try oregano, basil, or thyme.
- Store-bought breadcrumbs are great because they're usually already seasoned. If you don't have any on hand, you can make your own by pulsing some stale bread in a food processor or blender.
- Add vegan mozzarella cheese to the eggplant during the last 5-10 minutes of baking.
- Make it gluten gluten-free by using gluten gluten-free flour and breadcrumbs
- Add cooked lentils or chickpeas to the marinara sauce for extra protein.
- To incorporate more veggies, add spinach, other greens, peppers, onions, or mushrooms to your marinara sauce.
How To Reheat & Store Homemade Eggplant Parmesan
What Is The Best Way To Store Eggplant Parmesan?
You can store eggplant parmesan in an airtight container in the refrigerator or the freezer.
How Long Will Vegan Eggplant Parm Last?
Vegan eggplant parmesan will last in the fridge for 3-5 days. Beyond that, you can store it in the freezer for up to 2 months.
How To Reheat Homemade Eggplant Parmesan?
To reheat, place the desired amount on a baking sheet and bake at 350F until warm. You can also heat it in the microwave. If you stored it in the freezer, be sure to thaw it before reheating.
Vegan Eggplant Parmesan FAQs
Is this eggplant parmesan recipe gluten-free?
No, this recipe is not gluten-free. However, you could make it gluten-free by using gluten-free flour and breadcrumbs.
Can I make this recipe ahead of time?
Yes, you can definitely make this recipe ahead of time! Follow the instructions up until the point where you bake the eggplant parmesan. Then, cover and store it in the refrigerator or freezer until you're ready to bake it. When ready to eat, bake it according to the instructions.
Is this recipe freezer-friendly?
Yes, this recipe is freezer-friendly! Simply store it in an airtight container in the freezer for up to 2 months.
Do I have to use roasted almond milk in this eggplant parmesan recipe?
No. I prefer to use roasted almond milk because it gives the eggplant parmesan a richer flavor, but you can use any type of dairy-free milk that you like.
What is the difference between roasted and unroasted almond milk?
Roasted almond milk has a nuttier and richer flavor than unroasted almond milk. If you want to give your eggplant parmesan a more intense flavor, I recommend using roasted almond milk. However, unroasted almond milk would be a better choice if you're looking for a lighter-flavored dish.
Don't Forget To Come Back And Let Me Know How Your Homemade Vegan Eggplant Parmesan Turned Out!
Vegan Eggplant Parmesan
- 1 eggplant
- Table salt
- ¼ cup flour
- 1 cup almond milk (I used roasted almond milk)
- 2 tbsp corn flour
- 1 cup panko breadcrumbs
- 2 tbsp Vegan parmesan or nutritional yeast
To serve with:
- marinara sauce and/or some freshly cooked pasta
- Line a baking sheet with aluminum foil and brush it with oil.
- Trim the eggplant and cut it into ½-inch thick slices.
- Place the eggplant slices into a colander and generously sprinkle with salt. Set the eggplant aside for 15 minutes so it drains any bitterness.
- After 15 minutes, rinse the eggplant. Place the eggplant slices onto kitchen towels and cover with a second piece of the kitchen towels. Press firmly and additionally place some weight on top of the eggplant slices. Let the eggplant drain for 15 minutes.
- In the meantime, prepare the breading; place flour in one bowl.
- In a second bowl, whisk almond milk and corn flour, and in the third bowl, combine breadcrumbs with Vegan parmesan and Italian herbs.
- Preheat the oven to 400F.
- Coat the drained eggplant slices with flour.
- Dip them into the almond milk-corn flour mixture.
- Coat them with the Panko breadcrumbs.
- Arrange the eggplant onto the baking sheet. Bake for 25-30 minutes, flipping halfway through.
- For some extra crunchiness, pan-sear the eggplant slices after removing them from the oven in a heated skillet with some olive oil. This is not a mandatory step.
- Serve with marinara sauce.