About the Recipe
Crispy on the outside and tender on the inside, this plant-based twist on a classic Italian favorite doesn’t skimp on comfort. Seasoned, breaded eggplant slices are baked to golden perfection, then layered with rich tomato sauce, creamy vegan mozzarella, and a sprinkle of almond-based parmesan. The result is a hearty, satisfying dish that’s every bit as indulgent as the traditional version, just lighter on the planet and fully vegan-friendly. Perfect for weeknight dinners or sharing with friends, it’s comfort food reimagined.
Ingredients
For the Eggplant Parmesan:
3 cup spaghetti sauce of your choosing
Eggplant parmesan Slices
1 ½ cup vegan mozzarella cheese, shredded
⅔ cup vegan parmesan
For the Eggplant Slices:
3 cups water
1 Tbs. + 2 ½ tsp. Kosher salt (used separately)
1 medium (8-9”, ~1 lb.) eggplant, cut into ½” rounds
1 ⅓ cup all-purpose flour
½ tsp. ground black pepper
1 ¾ cup panko breadcrumbs
¼ cup of vegan mozzarella cheese, shredded
1 ½ tsp. fresh basil leaves, chopped
½ tsp. fresh oregano leaves, chopped
1 cup + 2 Tbsp. cold non-dairy milk
For the Almond-based Vegan Parmesan:
½ cup of sliced and blanched almonds
3 Tbs. nutritional yeast
⅛ tsp. Kosher salt
A pinch of garlic powder
Preparation
For the Eggplant Slices:
Step 1
Preheat oven to 350℉.
Step 2
Combine water and 1 Tbsp. of salt. Stir until salt is completely dissolved.
Step 3
Place ½” eggplant slices in the water mixture. Allow to soak for 15 minutes, then drain.
Step 4
While the eggplants are soaking, set up the 3-part dredge station:
In one dish, combine flour, remaining 2 ½ tsp. salt, and pepper.
In a bowl, pour the non-dairy milk.
In a food processor, combine panko, ¼ cup of shredded vegan mozzarella, basil and oregano. Process for 20-30 seconds or until mixture is finely chopped. Then, place into a shallow dish or bowl.
Step 5
Line a baking sheet with parchment paper and coat in cooking spray.
Step 6
Coat the drained eggplant slices first in the flour mixture. Then dip into the non-dairy milk. Then coat in the panko mixture. It is best to work one slice at a time for maximum coverage.
Step 7
Place the breaded slices ½” apart on the baking sheet, and spray again with cooking spray.
Step 8
Bake for 15 - 20 minutes, or until golden brown.
For the Almond-based Vegan Parmesan:
Step 1
Combine all ingredients into a blender or food processor and process until finely chopped. Set aside for later.
For the Eggplant Parmesan:
Step 1
Preheat the oven to 300℉.
Step 2
In a casserole dish, layer ingredients in the following order: Spaghetti sauce, Prepared Eggplant slices, Spaghetti sauce, Vegan mozzarella cheese, Vegan parmesan, repeat.
Step 3
Bake at 300℉ for 10-12 minutes or until top is browned.
Step 4
You're not ready to enjoy your Eggplant Parmesan. This dish is best served immediately (but don’t burn your tongue)!