This mouthwatering Vegan Eggplant Parmesan recipe is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!
Mmm, who doesn’t love a good eggplant parm?! When you’re craving something plant-based and super hearty, this is the perfect meal to cook. This recipe also freezes easily, making it the perfect make-ahead dish.
What You’ll Need To Make Vegan Eggplant Parmesan
Panko Breadcrumbs – For a gluten-free option, Panko Breadcrumbs are my go-to. Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer.
Cashews– Made from cashews, my recipe for the vegan-based mozzarella cheese is perfect wherever you would normally use mozzarella. This mozzarella spreads, melts, and has a mild flavor that makes it versatile and omnivore-approved.
Nutritional Yeast– Nutritional yeast has a natural sharp and cheesy flavor, so it’s an ideal substitute for vegan cheese or a perfect addition to any dish to make it a little more decadent.
Adjust This Recipe To Your Diet
Make it Paleo: Substitute the Panko breadcrumbs for 1 cup coconut flour.
Add Cheese: If not vegan or dairy-free, then use regular mozzarella and parmesan cheese in place of the vegan options.
Tips For Making Vegan Eggplant Parmesan
- Soak the Cashews: Before making the vegan mozzarella, soak the cashews to get them nice and soft. This will ensure the mozzarella blends up super smooth and creamy!
- Make it in Advance: If you don’t plan on eating this vegan eggplant parmesan recipe right away, no worries! It can be stored in the freezer before baking. Just make sure you put it in the fridge the night before to let it thaw out.
- Shelf Life / Storage: Tightly seal any leftovers in the original baking dish, or transfer them to an airtight container. Store them in the fridge for up to 3 days, or in the freezer for up to 3 months.
Vegan Eggplant Parmesan Recipe
Course: MainDifficulty: EasyThis mouthwatering Vegan Eggplant Parmesan is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!
Ingredients For eggplant
1 large eggplant, cut into ½-inch thick slices
1 teaspoon salt
1/2 cup non-dairy milk
1/2 cup cassava flour
2 cups Panko breadcrumbs (I used gluten-free)
¼ cup nutritional yeast
1 tablespoon Italian seasoning
- INGREDIENTS FOR MOZZARELLA
½ cup raw cashews, soaked in boiling water for 15 minutes
½ cup almond milk
3/4 cup water
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon salt
4 tablespoons tapioca starch
- FOR THE DISH
1 (24-ounce) jar marinara sauce
¼ cup vegan parmesan (optional)
Directions
- Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
- Lay eggplant slices out on a dish towel and sprinkle with salt, let sit for 10 minutes then pat dry with a paper towel.
- Mix together non-dairy milk and cassava flour in a bowl, then mix together breadcrumbs, nutritional yeast, and Italian seasoning in a separate bowl.
- Dunk each eggplant slice into the milk and flour mixture, then coat in the breadcrumb mixture.
- Transfer coated eggplant to baking sheet and bake for 20 minutes or until golden brown.
- While eggplant bakes, add all vegan mozzarella ingredients to a blender and blend until smooth.
- Transfer mozzarella mixture to a small saucepan over medium heat and cook for 5-10 minutes, stirring constantly. Remove from heat once smooth, thick, and stretchy.
- Spread 1/3 of the marinara sauce into an even layer at the bottom of a 9×13-inch baking dish. Place an even layer of eggplant on top of marinara, then top eggplant with another 1/3 of marinara.
- Dollop half of vegan mozzarella over the eggplant and marinara, then repeat those layers – remaining eggplant, marinara, and mozzarella.
- Sprinkle vegan parmesan over top if using, then cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes or until lightly brown and bubbly.
Recipe Video
Notes
- If you don’t have almond milk, any non-dairy milk (like oatmilk) will work just as well!
- If you don’t have cassava flour, rice flour or all purpose flour will work in its place.
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