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–+ servings

Vegan Eggplant Parmesan (Parmigiana di Melanzane)

Keisha
Vegan eggplant parmesan, basically a vegan-friendly version of the Southern Italian classic. Originally vegetarian-friendly, but now completely vegan! This eggplant parmesan recipe will become your next favorite!  
Note: This is small batch recipe, enough to feed 3-4 people. You can always double this recipe if you want to feed more people!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Entree
Cuisine Italian American
Servings 4 servings

Equipment

  • Chopping Board
  • Large knife
  • Large colander
  • Rimmed baking sheet
  • Large skillet
  • Tongs
  • Wire cooling rack or large plate lined with a paper towel
  • 9x13-inch Rimmed baking pan
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

Ingredients
  

  • 1 large globe eggplant (or a couple of small eggplants)
  • Kosher salt
  • Olive oil
  • 1 jar 24 ounc pasta sauce (make sure it’s vegan, see notes)
  • 1 pack vegan shredded mozzarella (I used Daiya)
  • 1 wedge vegan parmesan (I used Vio Life)
  • Parsley or basil for topping
Wet Dredge
  • ½ cup non-dairy milk (I used soy milk)
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Dry Dredge
  • ½ cup panko bread crumbs (make sure it’s vegan, see notes)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher sal
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 2 teaspoons dried parsley

Instructions
 

  • First, clean and dry the skin of the eggplant. Then, cut the eggplant lengthwise into ¼-inch slices. Lightly salt them on both sides and let them sit in a large colander for 40 minutes. You can cut the eggplant into rounds if you prefer.
  • While you wait, prep the wet dredge and the dry dredge. In a large bowl or plate, combine the ingredients for the dry dredge: panko breadcrumbs, garlic powder, onion powder, kosher salt, paprika, black pepper, and dried parsley. In another large bowl or plate, combine the ingredients for the wet dredge: non-dairy milk, all-purpose flour, garlic powder, and onion powder. Mix until it forms a batter. Set them aside until ready to use. If you are making your pasta sauce, you can do it at this point.
  • After 40 minutes, rinse the eggplant under cold water, and with a clean kitchen towel, pat dry. 
  • Next, bread the eggplant slices. First, coat the eggplant in the wet dredge (the batter), then coat it in the dry dredge (the breadcrumbs). Transfer to a large baking sheet and repeat with the remaining eggplant.
  • In a large skillet, pour enough olive oil to fully coat the bottom and place over medium heat. 
  • Working in small batches, fry the eggplant on one side for 3-5 minutes or until golden and flip for another 3-5 minutes. Transfer to wire cooling rack or a baking sheet lined with a paper towel. Repeat with the remaining eggplant. See notes for alternatives for cooking the eggplant.
  • Preheat the oven to 400° Fahrenheit. Cover the bottom of a 9x13-inch pan with a bit of pasta sauce. Arrange the fried eggplant slices over the sauce. Spoon more sauce over the eggplant, then sprinkle cheese. Repeat this layering process, eggplant, sauce, cheese. You should have 3 layers.
  • Bake the dish for 20 minutes. Top with some fresh basil or parsley (I only had dried basil, use whatever you have or prefer). Allow it to cool for a little bit before serving, enjoy!

Notes

  • Always make sure to read the ingredients of any packaged foods to make sure it is vegan. Such as the pasta sauce or panko bread crumbs, might contain dairy or eggs!
  • Salting the eggplants. Salting the flesh of the eggplants will improve it in two ways. It'll make it less bitter and make it less spongey. So don't skip this step!
  • Prep an assembly line. This just makes the process go by smoothly. Before I coat the eggplant, I like to line my station from left to right, raw eggplant, wet dredge, dry dredge, large baking sheet.
  • Mixing two vegan kinds of cheese. I like to mix two flavored vegan kinds of cheese to bring more flavors to the dish. I mixed Daiya mozzarella with the Vio-Life Parmesan wedge. Of course, you don't need to do this, you can just use one cheese.
  • If you want don’t want to fry your eggplant, you can bake it or use an air fryer. 
    To bake: the eggplant in a 425° Fahrenheit for 25 minutes, until the eggplant is softened and mostly cooked through.
  • I, unfortunately, do not own an air fryer so I do not know what temp or how long to cook this for.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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