This is the absolute best Vegan Eggplant Parmesan! Layers of breaded eggplant are smothered in marinara and vegan cheese before being baked to perfection.

spatula scooping a slice of eggplant parmesan out of a baking dish.

So cheesy and delicious, this Vegan Eggplant Parmesan is my take on an Italian classic. The slices of baked eggplant slices are covered in marinara sauce and vegan parmesan before everything is baked to perfection. Can it get any more comforting than that?

Dredging eggplant slices in a mixture of crushed cornflakes (crazy, right!?), cashews, and Italian seasonings takes this normally rather bland vegetable way up a notch to make each bite extra crunchy and savory. The slices tenderize and soften on the inside and crisp up on the outside as they bake. The layers of tomato sauce and vegan cheese don’t hurt either!

This better-than-average weeknight dinner is even more delicious with Caesar salad and garlic bread on the side. On those extra cold days, layer the baked eggplant over a bowl of pasta with tomato sauce and vegan ricotta. You’ll warm right up with this cozy meal!

baked eggplant slices with red sauce and melted cheese on top in a white baking dish.

How to make vegan eggplant parmesan

First, we have to coat and bake the sliced eggplant. Just like my Crispy Tofu Nuggets, the cornflake coating will crisp up the outside as the eggplant tenderizes on the inside.

Add all of the dry mixture ingredients to a food processor or blender.
Pulse until you end up with very fine crumbs. Transfer the mixture to a bowl.
Whisk the soy milk and flour together in a bowl, then dip each slice of eggplant inside.
Finish the dredge by dipping the milk-coated eggplant into the dry crumbs.

4 images showing how to blend a crumb coating together and dipping a slice of eggplant in the crumbs.

Place them on a prepared baking sheet, then bake.

eggplant slices coated in crumbs lined on a baking tray

Ready to assemble? Great! First, spread some marinara sauce on the bottom of a casserole dish. Add half of your baked eggplant slices. Pour more marinara sauce on top, then a layer of shredded vegan mozzarella cheese. Repeat until you run out of eggplant, marinara, and cheese.

Bake the casserole uncovered until the cheese melts. Serve with a hefty sprinkle of vegan parmesan and fresh basil and enjoy!

eggplant slices covered in red tomato sauce and white cheese in a white baking dish.

Tips and substitutions

Is eggplant too bitter for your taste? You can draw out the bitter-tasting liquid by lining the slices of eggplant on paper towels and sprinkling each one with a teaspoon of salt. Let them sit for 1 hour, then rinse the slices under some water and pat them dry. I truly didn’t find it necessary though.
Nut free – Instead of using cashews in the dry mixture, replace them with sunflower seeds.
Gluten free – Simply swap the all purpose flour for your favorite gluten free flour.
Don’t want to use cornflakes? The cornflake crumbs are truly the best option, but you can use panko breadcrumbs if that’s all you have at home.
Peeling the eggplant – You can leave the peel on or remove it. Eggplant peel is completely edible, so the choice is up to you!

baked eggplant slices with tomato sauce and melted cheese on top in a white baking dish.

Serving suggestions

Eggplant parmesan is served just like lasagna. It’s so hearty and comforting as a main dish and pairs well with kale Caesar salad and garlic bread on the side.

Another delicious way to serve vegan eggplant parmigiana is over a bowl of freshly cooked pasta with marinara sauce, and vegan parmesan cheese or ricotta cheese on top. Don’t forget the fresh basil!

close up on a scoop of eggplant parmesan with melted cheese and herbs on top.

Looking for more comforting vegan mains?

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