Vegan Eggplant Parmesan

When I was growing up, my grandma made a killer eggplant parmesan. If I had seen an eggplant as a kid, I don't think I would have been so eager to eat it, but once covered in cheese and marinara sauce, eggplant certainly didn't look anything like it does when I buy it in the grocery store.  However, 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. 

EGGPLANT IS ACTUALLY A NIGHTSHADE FRUIT, NOT A VEGETABLE

My grandma used eggplant in a variety of 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 at all. In fact, eggplant is a fruit, also called aubergine, a part of the nightshade family.

For example, Eggplant is a good source of fiber, potassium, and vitamin B-1, B-6, and K. Eggplant, uncooked, is quite bitter in taste, however.

SLICE THE EGGPLANT, PLACE IN A COLANDER, AND SALT GENEROUSLY

For that reason, once the eggplant is sliced, it is necessary to sprinkle generously with salt and leave it to rest in a sink to bring out the bitterness. As a result, you will see water droplets all over the eggplant. Don't worry about the salt, though, because the eggplant is rinsed thoroughly before baking. 

HOW TO TRANSFORMS EGGPLANT PARMESAN INTO 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. 

To get the eggplant's crunchy texture, I use a combination of panko bread crumbs and my Vegan Parmesan Cheese. Instead of dipping and dredging in cow's milk, I use almond milk. And, instead of wheat or white flour, I use gluten-free flour. Again, this is a choice. 

Although you can add vegan cheese and melt it, I find this step 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 acidic flavor, which I love. The eggplant, combined with the green tomatoes, fresh marinara sauce, and gluten-free pasta, makes for an incredibly savory dish. And I am all about savory! 

Once the eggplant is coated, I bake both on my Copper Crispr Pan. Similar to using an air fryer, this pan air-fries in the oven.

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

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 I fell in love. The Gluten-free kinds of pasta today are yummy!

In the past, gluten-free pasta, in my opinion, was gummy and disintegrated when cooked. Over time, I think gluten-free products have been perfected, and I am a fan!

Of course, you can use any pasta or spaghetti you wish, so if you can't find a great gluten-free version, regular whole grain spaghetti works just as well. 

WHAT KIND OF PASTA SAUCE IS THE BEST FOR VEGAN EGGPLANT PARMESAN?

Without a doubt, homemade vegan marinara sauce is always the best route. Although I use jarred marinara sauce, often, as a short cut, 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 Recipe. 

Food prep, in my opinion, is the key to easy cooking. A batch of vegan marinara sauce, for instance, can be used for a variety of recipes throughout the week without the need to freeze. 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. 

Then, when I plate my vegan eggplant parmesan, I start by placing a small amount of sauce in the bowl's base.

Personally, I don't like my vegan eggplant parmesan floating in sauce, so next, I plate the spaghetti, add two pieces of eggplant, and one fried green tomato.

Next, I top with a little more sauce and then sprinkle with Vegan Parmesan Cheese. Of course, a little vegan garlic bread on the side helps to soak up the extra sauce. 

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

If you enjoy Italian comfort food but want to eat healthily, the vegan eggplant parmesan recipe is the perfect meal. And, if you are a comfort food fan, try these yummy Italian recipes:

• Vegan Spaghetti and Meatballs
• Veggie Stuffed Shells
• Vegan Stuffed Shells Recipe
• Skinny Zucchini Stuffed with Veggies and Tofu Ricotta
• Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
• Yum Yum Sauce
• Beet Burger

Yield: 6 servings

Vegan Eggplant Parmesan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Italian comfort food 'veganized' for those who love Italian food. You don't have to skip savory, delicious food if you prepare it well. This no-oil vegan eggplant recipe is baked, not fried!

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Ingredients

Eggplant and Fried Green Tomatoes

• 1 medium eggplant
• 2 green tomatoes, or use red if you prefer
• 1 cup Panko bread crumbs (I used gluten-free Panko bread crumbs
• 2 cups gluten-free flour (I used almond flour)
• 1 cup vegan parmesan cheese
• 2 cups unflavored, unsweetened almond milk

SAUCE AND PASTA

• 3 cups homemade marinara sauce or 1 25.5 ounce jarred sauce of choice
• Gluten-free Spaghetti ( I used Andean Dream Quinoa Spaghetti)

GARNISH

• Vegan parmesan cheese
• Parsley or basil

Instructions

EGGPLANT AND FRIED GREEN TOMATOES

1. Pre-heat oven to 375 degrees
2. Cut eggplant into 1/8 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 aside.
5. In 3 separate shallow bowls, place almond milk in one bowl; place flour in a separate bowl, and combine the panko bread crumbs and vegan parmesan cheese (stir)
6. Rinse the eggplant completely and place 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 Panko bread crumb/cheese mixture until coated on both sides.
8. Repeat with all the slices of eggplant and green tomatoes,
9. Place each piece individually on a baking sheet lined with parchment paper or used my Copper Crisper Pan.
10. Place in preheated oven for 30 minutes

SAUCE/PASTA

1. Heat marinara in a saucepan on the stove while eggplant and tomatoes cook
2. Follow the directions on the pasta package. My pasta took 14 minutes to cook.
3. Drain in a colander

PLATING/SERVING

1. Place a small amount of sauce in the bottom of each shallow bowl.
2. Place a small amount of spaghetti on top of the sauce.
3. Add two pieces of baked eggplant and one piece of green tomato on top of the spaghetti.
4. Add more sauce and sprinkle with Vegan parmesan.
5. Sprinkle with parsley or basil

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Andean Dream Org Spaghetti Quinoa Pasta Gluten Free ( 12x8 OZ)
• 
  Copper Chef Crisper Tray – Non Stick Cookie Sheet Tray And Air Fry Mesh Basket Set, Transform Your Oven Into Oil Free Air Fryer
• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 435Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 15mgSodium 702mgCarbohydrates 88gFiber 11gSugar 10gProtein 18g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me