Vegan Eggplant Parmesan

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.

Equipment Needed

• Baking Sheet
• Aluminum Foil
• Cutting Board
• Knife
• Colander
• Kitchen or Paper Towels
• 3 Medium Mixing Bowls
• Skillet (Optional)

Ingredients

• Eggplant
• Table Salt
• Flour
• 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

First, you’ll want to line a baking sheet with aluminum foil and brush it with oil. Trim the eggplant and slice it into 1/2 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 1/2 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

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.

FAQs

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.