Vegan Eggplant Parmesan Recipe

This vegan eggplant parmesan recipe is healthy Italian comfort food. This eggplant parmesan recipe can be baked or air-fried and is ready in 30 minutes!

When growing up, my grandma made a killer eggplant parmesan. As an adult, I learned to appreciate how versatile eggplant is and decided to make grandma's classic eggplant parmesan into this vegan eggplant parmesan recipe. Even though my vegan eggplant parmesan is 100% vegan without any vegan cheese or processed foods, it tastes just as crunchy and cheesy as grandma's recipe. 

Jump to:

• Eggplant is a Nightshade Fruit, not a Vegetable
• Eggplant Parmesan Ingredients
• Eggplant Parmesan Ingredient Substitutions
• How to Cut an Eggplant
• How to Make Vegan Eggplant Parmesan
• Cooking Options
• Choosing Pasta for Vegan Eggplant Parmesan
• How to Make Homemade Pasta Sauce
• Serving Suggestions
• Recipe FAQs
• Tips
• 📖 Recipe
• 💬 Reviews

Eggplant is a Nightshade Fruit, not a Vegetable

My grandma used eggplant in various Greek dishes throughout my childhood, such as eggplant moussaka and baba ganoush, a greek dip. Later in life, I learned eggplant isn't even a vegetable. Instead, eggplant is a fruit called aubergine, a part of the nightshade family.

For example, eggplant is a good source of fiber, potassium, and vitamins B-1, B-6, and K. Uncooked eggplant tastes bitter.

Eggplant Parmesan Ingredients

• Eggplant: Eggplant is a high-fiber, low-calorie food that is rich in nutrients and has many potential health benefits. From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet.
• Green Tomatoes: Green tomatoes usually miss the chance to ripen before the weather gets colder – in late summer and early autumn. An unripe tomato is pale green, has an almost crunchy bite, and tastes tart.
• Breadcrumbs: I make homemade breadcrumbs with toasted bread, or buy breadcrumbs a the grocery store.
• Flour: I used almond flour as a gluten-free option, but any flour works well.
• Vegan Parmesan Cheese:  I make my own vegan parmesan cheese  for cashews or substitute nutritional yeast for a nut-free option.
• Unflavored Unsweetened Plant Milk: I prefer oat milk because its naturally creamy.
• Marinara Sauce: I make homemade pasta sauce, but choose your favorite store-bought brand.

Eggplant Parmesan Ingredient Substitutions

• For those who avoid nightshade vegetables like eggplant, try portobello mushroom parmesan or use zucchini instead of mushrooms.
• If allergic to plant milk, use aquafaba whisked with a small amount of water as a plant-milk substitute. 
• Choose your favorite oil-free marinara sauce or purchase your favorite store-bought brand.
• Use gluten-free or whole-grain noodles; I chose spaghetti noodles, but any shape of pasta works well. Rice noodles work well as a substitute as well.
• Skip the green tomatoes and choose mushrooms or your favorite vegetable to accompany the eggplant, or serve only eggplant.
• Add vegan cheese to melt, or make your own cheese to place on top.

How to Cut an Eggplant

1. First, cut the ends off each side of the eggplant. Then, slice the eggplant into ¼ inch-½ inch slices, ensuring all the slices are equal. 
2. Once sliced, sprinkle the eggplant slices generously with salt and leave them to rest in a sink to bring out the bitterness. As a result, you will see water droplets all over the eggplant.
3. You don't need to worry about the salt because the eggplant is rinsed thoroughly before baking. 

How to Make Vegan Eggplant Parmesan

Traditionally, the eggplant is fried in eggplant parmesan recipes. Instead, my vegan eggplant parmesan is baked, not fried. If you prefer, you can also air-fry the eggplant, which works just as well. 

• I use a combination of panko bread crumbs and my vegan parmesan cheese to give the eggplant its crunchy texture.
• I use almond milk instead of dipping and dredging in cow's milk.
• And instead of wheat or white flour, I use gluten-free flour. But, again, this is a choice. 
• Although you can add and melt vegan cheese, this step is unnecessary. The vegan parmesan cheese is cheesy enough for me, but feel free to add vegan cheese if you want it even cheesier. 
• Adding fried green tomatoes, prepared the same way I prepare the eggplant, adds an acidic flavor, which I love.
• The eggplant, green tomatoes, fresh marinara sauce, and gluten-free pasta make for an incredibly savory dish. And I am all about savory! 

Cooking Options

Baking

1. Preheat oven to 375 degrees.
2. Cut eggplant into ⅛ inch slices and immediately transfer to a colander in the sink.
3. Generously salt all the slices of eggplant and let sit in the colander for about 15 minutes to bring out the bitterness.
4. Cut tomatoes the same width as the eggplant and set them aside.
5. In 3 separate shallow bowls, place almond milk in one bowl; place flour in a separate bowl, and combine the bread crumbs and vegan parmesan cheese (stir) (or substitute nutritional yeast for a nut-free option).
6. Rinse the eggplant thoroughly and place it individually on paper towels to dry.
7. Then, take each piece of eggplant, dredge it in the almond milk, then the flour, coating both sides, then dip the coated eggplant slices in the almond milk again, and then in the bread crumb/cheese mixture until coated on both sides.
8. Repeat with all the slices of eggplant and green tomatoes.
9. Place each piece on a baking sheet lined with parchment paper or a silicone baking mat. Or use an air crisper pan.
10. Place in a preheated oven for 30 minutes.

However, choosing to air-fry is an option, as long as you cook the eggplant in batches, with a single layer of eggplant, rather than stacking the eggplant.

Air Frying

• Cut eggplant into ⅛ inch slices and immediately transfer to a colander in the sink.
• Generously salt all the slices of eggplant and let sit in the colander for about 15 minutes to bring out the bitterness.
• Cut tomatoes the same width as the eggplant and set them aside.
• In 3 separate shallow bowls, place almond milk in one bowl; place flour in a separate bowl, and combine the bread crumbs and vegan parmesan cheese (stir) (or substitute nutritional yeast for a nut-free option).
• Rinse the eggplant thoroughly and place individually on paper towels to dry.
• Then, take each piece of eggplant, dredge it in the almond milk, then the flour, coating both sides, then dip the coated eggplant slices in the almond milk again, and then in the bread crumb/cheese mixture until coated on both sides.
• Repeat with all the slices of eggplant and green tomatoes.
• Now, place a single layer into the base of the air fryer.
• Set the temperature to 375 degrees for 10 minutes; check at 7 minutes (as time varies based on the side of eggplant slices).
• Remove cooked pieces from the air fryer and cook the remaining eggplant in batches.

Choosing Pasta for Vegan Eggplant Parmesan

Also, I chose one of my favorite new gluten-free kinds of pasta,  Andean Dream Quinoa Spaghetti. For example, I used this same noodle in my vegan spaghetti and meatballs recipe and fell in love. The Gluten-free kinds of pasta today are yummy!

In the past, gluten-free pasta was gummy and disintegrated when cooked. However, gluten-free products have been perfected over time, and I am a fan!

Of course, you can use any pasta or spaghetti you wish, so if you need help finding a great gluten-free version, regular whole-grain spaghetti works just as well. 

How to Make Homemade Pasta Sauce

• Without a doubt, homemade vegan marinara sauce is always the best option. Although I often use jarred marinara sauce as a shortcut, we all know the homemade version is the best!
• Because vegan eggplant parmesan does not require a large amount of sauce, I make my marinara ahead of time and freeze the extra for vegan lasagna or vegan stuffed shells. 
• Food prep is the key to easy cooking.
• For instance, a batch of vegan marinara sauce can be used for various weekly recipes without freezing.
• Or, you can freeze it in small batches to use at will.
• Either way, the vegan eggplant parmesan recipe tastes great with homemade sauce or your favorite store-bought sauce. 

Serving Suggestions

• When I plate my vegan eggplant parmesan, I place a small amount of sauce in the bowl's base.
• I don't like my vegan eggplant parmesan floating in sauce, so next, I plate the spaghetti and add two pieces of eggplant and one fried green tomato.
• Next, I top it with more sauce and sprinkle it with vegan parmesan cheese.
• Then, of course, a little vegan garlic bread on the side helps to soak up the extra sauce. But I also love a nice big salad with a pasta dish. 

I watched my husband dragging his bread around the bottom of the plate to get every last bit. At my house, that is a winner's dinner!

It helps to soak up the extra sauce. But I also love a nice big salad with a pasta dish. 

Recipe FAQs

Tips

• Always salt the eggplant slices on both sides and rinse before preparing the eggplant for the breading. Salt removes the bitterness and decreases the water in the eggplant before cooking. 
• Remember, if air-frying, cook in single-layer batches. The second and subsequent batches take less time because the air fryer is already hot. 
• Use unsweetened, unflavored plant milk of choice. I used oat milk, but any plant-based milk works. 
• Don't worry about the salt; it's just for preparing the eggplant pieces.
• Serve with extra marinara sauce and vegan garlic bread.
• But I also love a nice big Italian chopped salad with a pasta dish.  

Try this vegan eggplant parmesan recipe for a healthy way to enjoy savory Italian comfort food!  

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