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spatula scooping a slice of eggplant parmesan out of a baking dish.
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5 stars (17 ratings)

Vegan Eggplant Parmesan

This is the absolute best Vegan Eggplant Parmesan! Layers of breaded eggplant are smothered in marinara and vegan cheese before being baked to perfection. Serve it as a comforting main dish or side.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 360kcal
Author: Nora Taylor

Ingredients

Dry mixture

  • 4 cups cornflakes
  • 1 cup raw cashews
  • 1/3 cup nutritional yeast
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons salt

Wet mixture

  • 1 cup unsweetened soy milk
  • 1/3 cup all purpose flour

The rest

US Customary - Metric

Instructions

Bake the Eggplant

  • Preheat the oven to 400 degrees F. Grease 2 large baking sheets with oil and set aside.
  • In a food processor or high powered blender, pulse all the dry mixture ingredients together until they resemble fine crumbs. Set aside.
  • In a small bowl, whisk together the soy milk and flour until smooth. Set aside.
  • Slice the eggplant into 1/2 inch thick slices. No need to peel the eggplant unless you want to.
  • Dip each piece of eggplant in the milk/flour mixture, then the crumb mixture and place in a single layer on the prepared baking sheets.
  • Bake for 20 minutes, then flip each piece and bake for 15 more minutes.

Assemble Eggplant Parmesan

  • Get out a 9x13 inch casserole dish and spread 1/2 cup of marinara sauce over the bottom.
  • Add 1/2 the baked eggplant, overlapping a little bit if needed to fit. Top with 1/2 marinara sauce and 1/2 the vegan mozzarella cheese. Repeat with the rest of the eggplant, marinara and cheese. Bake, uncovered (still at 400), for about 20 minutes until the cheese is melty and warm.
  • Sprinkle vegan parmesan, if using, and fresh basil. Serve and enjoy!

Notes

  1. Make sure to use quality eggplant that is fresh for best results.
  2. Serves about 6-8 depending on if it's a side or main dish, but it can go further if serving with pasta.
  3. Don't want to use cornflakes? Substitute panko breadcrumbs, instead. But cornflake crumbs are the best here!
  4. For gluten free, use gluten free all purpose flour.
  5. For nut free, substitute sunflower seeds for the cashews.

Nutrition

Serving: 1of 8 servings | Calories: 360kcal | Carbohydrates: 44g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1409mg | Potassium: 741mg | Fiber: 8g | Sugar: 10g | Vitamin A: 737IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 7mg