Eggplant Parm Vegan is a delightful vegan-friendly twist on the classic Italian dish, Eggplant Parmesan. It combines the richness of eggplant with savory vegan substitutes to create a mouthwatering meal that’s both satisfying and cruelty-free.
What is Eggplant Parm Vegan?
Eggplant Parm Vegan, also known as Vegan Eggplant Parmesan, replaces traditional ingredients like dairy cheese and eggs with plant-based alternatives, making it suitable for those following a vegan diet. This dish is typically made by coating eggplant slices in a crispy breadcrumb mixture and baking or frying them until golden and tender. They are then layered with marinara sauce and vegan cheese, served over pasta.
Ingredients & Substitutions
To make Eggplant Parm Vegan, you’ll need:
- 1 medium eggplant
- 1/4 cup all-purpose flour (or GF all-purpose flour)
- 1/3 cup plain plant milk
- 1 tbsp cornstarch
- 3/4 cup panko breadcrumbs (or GF)
- 1 tsp dried oregano
- 2 tbsp nutritional yeast
- 2 tbsp vegan parmesan cheese (optional)
- Salt and pepper to taste
- 400g spaghetti noodles
- 1 1/2 – 2 cups marinara sauce
- Vegan parmesan cheese and fresh basil for topping
Helpful Tools
For preparing this Eggplant Parm Vegan Recipe, helpful tools include:
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowls
- Oven
How to Make Eggplant Parm Vegan Recipe
Follow these steps to create this delicious dish:
Prepare the Eggplant
Slice the eggplant into rounds and sprinkle salt over them.
Allow the eggplant to sit for 15 minutes to remove excess moisture and bitterness.
Pat the eggplant rounds dry with a towel.
Prep and Bread the Eggplant
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Set up a breading station with three bowls: one with flour, one with plant milk mixed with cornstarch, and one with breadcrumbs, oregano, nutritional yeast, vegan parmesan (if using), salt, and pepper.
Dip each eggplant round in flour, then the milk mixture.
Then the breadcrumb mixture.
Bake and Fry
Place the breaded eggplant rounds on the baking sheet and bake for 20-30 minutes.
Meanwhile, heat olive oil in a skillet and fry the partially baked eggplant rounds until crispy.
Prepare Pasta and Sauce
Cook pasta according to package instructions.
Heat marinara sauce in a separate pan.
Assemble
Combine cooked pasta with marinara sauce.
Top each plate of pasta with crispy eggplant rounds.
Garnish with vegan parmesan and fresh basil.
Tips & Tricks
- Ensure the eggplant slices are evenly coated with the breading mixture for a crispy texture.
- Adjust seasoning and spice levels according to personal preference.
- Use gluten-free substitutes if necessary for a gluten-free version of this dish.
FAQs
You can prepare the components in advance and assemble just before serving.
You can omit it or use vegan parmesan for a similar flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Vegan Eggplant Parm Recipe
Ingredients
Crispy Eggplant
- 1 medium eggplant
- ¼ cup all purpose flour (or sub GF all purpose flour)
- ⅓ cup plain plant milk
- 1 tbsp cornstarch
- ¾ cup panko breadcrumbs (or sub GF)
- 1 tsp Italian seasoning (or use fresh oregano)
- 2 tbsp nutritional yeast
- 2 tbsp vegan parmesan cheese (if you don't have just omit, the nooch adds a cheesy flavour)
- salt and pepper to taste
Pasta
- 400g spaghetti noodles (or however much you like to cook for 4 people)
- 1 ½ – 2 cups marinara sauce
- vegan parmesan cheese & fresh basil for topping
Instructions
Preparing the Eggplant
- Slice eggplant into rounds about 1/2 an inch thick and place onto a paper towel or clean tea towel.
- Sprinkle salt all over the eggplant and allow to sit for 15 minutes. The salt will draw out the excess moisture and remove any bitterness.
- Wipe and pat each piece gently with the towel to remove the moisture and some of the salt.
Baking and Breading the Eggplant
- Pre-heat the oven to 400 and line a baking sheet with parchment paper.
- Prepare your breading station by grabbing 3 medium bowls. In the first bowl, add all purpose flour. In the second bowl stir to combine plant milk and cornstarch. In the third bowl, add bread crumbs,Italian seasoning, nutritional yeast, vegan parm, salt and pepper.
- Dip each eggplant round first in the flour, then the milk, then the panko mixture.
- Place each piece on the parchment paper and bake in the oven for 20-30 minutes.
Frying the Eggplant
- After baking the eggplant for about 10 minutes, pre-heat a skillet on medium heat with 1-2 tbsp of olive oil.
- Pull out a few eggplant rounds at a time and fry them in the pan for 2-3 minutes per side to crisp them. Use more oil if needed.
- Once they are lightly browned, place them back in the oven and complete the process with the rest of the eggplant.
Pasta Assembly
- Boil pasta according to package instructions and when the pasta is almost ready, start heating your marinara sauce.
- Combine the cooked pasta with the marinara sauce, and assemble your plates by topping each plate of pasta with a few eggplant rounds.
- Top with extra vegan parm, and fresh basil if desired. Buon appetito!
Notes
Nutrition
Conclusion: Eggplant Parm Vegan Recipe
Eggplant Parm Vegan offers a flavorful and cruelty-free alternative to the classic dish. With its crispy texture and savory marinara topping, this plant-based version is sure to be a hit at your next meal.
Loved this eggplant parm. So delicious. I had some eggplants in the house last week and didn’t know what to make, and this was perfect. Family loved it.
Thank you SO much for the kind review Megan! It’s one of my favourite ways to use eggplant and I’m so happy your family loved it!
What a delicious meal!!! Big fan of eggplant, definitely one of the most underrated veggies IMO
oh my goodness AGREED! eggplants are so underrated. I’m so happy you loved the vegan eggplant parm!
Amazing 🤩
Thank you!! 🙂
This eggplant dish was delicious loving the tips on how to remove the extra moisture. I’ll make this again. 10/10
Thank you! I’m glad you enjoyed the eggplant dish and found the tips helpful. Looking forward to you making it again!