Vegan Eggplant Parmesan

5 from 4 votes

This vegan eggplant parmesan recipe is healthy Italian comfort food. However, you don't have to skip savory, delicious food if you prepare it well. This no-oil vegan eggplant parmesan recipe can be baked or air fried.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Entrees

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 606kcal

Author: Kathy Carmichael

Ingredients

Eggplant and Fried Green Tomatoes

1 medium eggplant
2 green tomatoes or use red if you prefer
1 cup bread crumbs (homemade or store-bought
2 cups gluten-free flour I used almond flour
1 cup vegan parmesan cheese or substitute nutritional yeast for a nut-free option
2 cups unflavored unsweetened oat milk or plant milk of choice
1 cup homemade bread crumbs or store-bought gluten-free option as well

Sauce and Pasta

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

Garnish

Vegan parmesan cheese
Parsley or basil

Instructions

Eggplant and Green Tomatoes Baked

Preheat oven to 375 degrees.
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 it 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.
Place each piece on a baking sheet lined with parchment paper or a silicone baking mat. Or use an air crisper pan.
Place in a preheated oven for 30 minutes.

Air Fry Option

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.
Keep eggplant pieces warm while cooking other eggplant pieces by placing the cooked eggplant on a baking sheet and keep in a 300-degree oven until ready to use.

Sauce/Pasta

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

Plating/Serving

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

Notes

Salting the eggplant on both sides helps to remove the excess moisture and bitterness. Then rinse, and lay on paper towels to dry both sides.
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.
Substitute jarred marinara sauce for a shortcut.
If cooking in the oven, flip pieces over halfway through using a baking sheet to crips both sides of each piece.
Add your favorite vegan cheese brand to melt on top, or make your own cheese sauce.
I recommend serving with extra marinara sauce and vegan garlic bread.

Nutrition