This vegan eggplant parmesan will blow your mind. So rich and delicious you will have no idea it is healthy, gluten-free and has no dairy!
I can’t believe this recipe is so flavorful and comforting without the dairy and fried factor. Big secret, I am actually not a huge eggplant fan. But OMG I could eat this every week!
It’s always great when you find a new way to prepare a food you’re not crazy about in a way that is amazingly delicious. I love that I can get the whole family to happily eat such a comforting yet healthy meal.
Ingredients
In order to make vegan eggplant parmesan, you’ll need the following items:
- Eggplant
- Breadcrumbs
- Vegan Parmesan
- Brown rice flour
- Dairy free milk
- Marinara
- Vegan Alfredo
- Dairy Free Mozzarella
- Seasonings
How To Make Vegan Eggplant Parmesan.
The first thing you’ll want to do, at least 20 minutes ahead of time (but you can even do it the day before for a more fabulous result), is coat slices of eggplant in salt and place in a colander so that the moisture is drawn out. This helps to avoid a soggy dish!
Pat the eggplant dry, then get to assembling! Here’s what to do:
- One by one, dip each eggplant piece in the flour, then milk, then breadcrumb mixture.
- Crisp the slices in a pan.
- In a baking dish, begin to layer the ingredients. Start with the marinara to coat the bottom.
- Then add a layer of half of the crisp eggplant.
- Next add a layer of Alfredo and cheese (if using).
- Then comes more marinara, and the rest of the eggplant.
- Top with more marinara, Alfredo, and cheese.
- Bake.
- Serve and enjoy!
Serving suggestions
Top this hearty dish with fresh basil and serve alongside any of these sides:
- Grilled Romaine Salad with Vegan Caesar Dressing
- Avocado Kale Salad with Butternut Squash
- Italian Orzo Salad
- Sautéd Spinach
- Creamy Vegan Mashed Potatoes
- Baked Asparagus Fries
Preparation tips
Keep these suggestions in mind as you’re preparing this vegan eggplant parmesan:
- The salt is used to draw out the moisture from the eggplant, but make sure you wipe it off before coating and frying. The Parmesan has plenty of salt in it as does marinara and Alfredo so extra is not needed.
- I personally love using the breadcrumbs to coat the eggplant, it give this dish such a nice texture, but it’s not necessary. If you want to skip the breadcrumbs, simply coat the eggplant in flour and grill instead, then layer in the parmesan as you’re assembling.
- Make sure to use gluten-free breadcrumbs if you need to make this recipe gluten-free.
- The dairy free mozzarella is optional, but encouraged! If you don’t want to use any, just add a little more Alfredo instead.
Storage Tips
- This dish will keep in an airtight container in the refrigerator for 3-5 days, but you will loose the crispness of the breadcrumbs as time goes on.
- You can also freeze vegan eggplant parmesan in an airtight freezer safe container for up to three months, just defrost before reheating.
- Reheat leftovers in the oven or in the microwave until heated through.
Common Questions
I like to serve eggplant parmesan with a fresh salad and veggies for a lighter meal. Or, with crusty bread and pasta for a more hearty and comforting dinner.
You don’t have to peel eggplant before cooking, but some people like to, it’s a personal preference. You can even peel it while leaving some strips of skin to add some texture without it being too much.
I like to, it adds a nice texture to the dish, but it isn’t necessary.
You sure can! Wrap the dish up tightly in an airtight freezer safe container and it will keep for up to three months.
More Vegan Dinners
Keep smiles on faces and bellies full with these satisfying plant based meals:
- Mushroom Bourguignon
- Vegan Pasta Bake
- Health Vegan Chili Mac
- Easy Vegetable Lasagna
- Vegan Chicken Noodle Soup
Vegan Gluten-Free Eggplant Parmesan
Ingredients
- 1 pound eggplant , about 1 medium sized
- 1 teaspoon sea salt , see note
- ¾ cup breadcrumbs , gluten-free if needed
- ¾ cup vegan Parmesan , homemade or store bought
- 2 teaspoons dried oregano
- ¾ cup brown rice flour , or any flour of choice
- ¾ cup dairy free milk of choice
- 3 cups marinara , homemade or store bought
- 1 cup vegan Alfredo , homemade or store bought
- ½ cup dairy free mozzarella , optional to sub in for some of the Alfredo
- Fresh basil to top , optional
Instructions
- Preheat the oven to 400 F/ 205 C.
- Slice the eggplant ¼ inch thick width wise into rounds or length wise into long pieces. I got rid of the edge pieces that had all skin.
- Coat the pieces in the salt and put in a colander so the salt can draw out the water. This helps keep the eggplant from getting mushy. Allow to sit for at least 20 minutes while you prep the rest of the ingredients. But ideal is up to an hour. I sometimes do this the day before.
- Meanwhile, put the breadcrumbs, Parmesan and oregano in a shallow bowl and mix well to combine.
- Put the flour and milk in two separate shallow bowls.
- Make sure the marinara and alfredo are ready to layer when needed.
- Wipe the water and salt from the eggplant pieces until dry and set aside.
- One by one, dip each eggplant piece in the flour, then milk, then breadcrumb mixture. Do as many as you can fit in a large frying pan.
- Coat the frying pan with oil or if non stick no oil is needed. Pan fry the eggplant over medium heat for about 3 minutes on each side until golden brown.
- Continue until all eggplant is done. It took me three rounds, but while they were cooking I coated the next set of pieces so in total it only took about 20 minutes.
When done, layer in a square baking dish as follows:
- 1 cup marinara
- ½ of the eggplant pieces
- ½ cup Alfredo (and the cheese if using)
- 1 cup marinara
- the other half of the eggplant
- 1 cup marinara
- ½ cup Alfredo (and the cheese if using)
Bake
- Bake for 30 minutes until bubbling. Remove and let cool a bit.
- Top with sliced basil if you choose and serve!
Notes
- The salt is used to draw our the moisture from the eggplant. It is wiped away so not included in the nutritional info. The Parmesan has plenty of salt in it as does marinara and Alfredo so extra is not needed.
- Traditionally this recipe does not use breadcrumbs to coat the eggplant. I preferred the flavor and texture with them in so feel free to remove them and the milk, and simply grill the eggplant coated in flour. Then use the Parmesan in between layers when you build it.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Ramya says
Will be making this soon i never had eggplant parmesan i love eggplant soooooooooo much 🍆 will dm you if i make this and let you know how it goes Thanks Ramya
veggiesdontbite says
Hope you enjoy!
Meredith says
This recipe was delicious!! I didn’t use the Alfredo sauce as I didn’t have any but even without it my whole family loved it.
veggiesdontbite says
I am so happy you liked it Meredith! Thanks for the great review!