Vegan Eggplant Parmigiana

Indulge in the ultimate comfort food with this rich and satisfying Vegan Eggplant Parmigiana, a plant-based twist on the classic Italian favorite. Tender, golden-fried eggplant slices are perfectly layered with zesty marinara sauce, creamy vegan mozzarella, and a crunchy breadcrumb coating infused with nutritional yeast and fragrant herbs like oregano and basil. This hearty, dairy-free dish is baked to bubbling perfection, creating a crispy, cheesy top that pairs seamlessly with the tender interior. Ideal for weeknight dinners or special occasions, this recipe is a showstopper that’s packed with flavor while being completely vegan. Serve with a side of fresh salad or warm garlic bread for a wholesome, crowd-pleasing meal.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 large eggplants
• 1 tablespoon salt
• 1 cup all-purpose flour
• 1 cup unsweetened almond milk
• 2 tablespoons cornstarch
• 2 cups breadcrumbs
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 0.25 cup vegetable oil
• 3 cups marinara sauce
• 2 cups vegan mozzarella cheese
• 0.5 cup fresh basil leaves

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and place in a colander over the sink. Let sit for 20 minutes to draw out moisture. Rinse and pat dry with paper towels.

Step 3

Prepare the dredging station: Place flour in a shallow bowl. In another bowl, whisk together almond milk and cornstarch to make a slurry. In a third bowl, combine breadcrumbs, nutritional yeast, oregano, basil, and garlic powder.

Step 4

Dip each eggplant slice in the flour, shake off excess, dip in the almond milk mixture, letting excess drip off, then coat with the breadcrumb mixture. Press gently to adhere the crumbs. Place on a baking sheet lined with parchment paper.

Step 5

Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

Step 6

Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer half of the fried eggplant over the sauce, then spread another cup of sauce over the eggplant. Sprinkle with 1 cup of vegan mozzarella.

Step 7

Repeat with the remaining eggplant slices, sauce, and mozzarella.

Step 8

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10-15 minutes, or until the cheese is melted and bubbling.

Step 9

Garnish with fresh basil leaves before serving. Let cool slightly before slicing and serving.

Nutrition Facts

Serving size	(2796.5g)

Amount per serving	% Daily Value*
Calories	3499.0

Total Fat 166.7g	0%
Saturated Fat 80.4g	0%
Polyunsaturated Fat 34.3g
Cholesterol 0mg	0%
Sodium 14954.5mg	0%
Total Carbohydrate 372.1g	0%
Dietary Fiber 46.9g	0%
Total Sugars 56.8g
Protein 80.0g	0%

Vitamin D 87.8IU	0%
Calcium 3303.4mg	0%
Iron 24.6mg	0%
Potassium 2656.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 9.7%

Carbs: 45.0%