This Vegan Eggplant Parmesan Bake is a wholesome plant-based dinner bursting with flavor! Tender slices of roasted eggplant are layered with marinara sauce, dairy-free mozzarella, and crunchy breadcrumbs, then baked to perfection. It’s an easy, satisfying dish that’s high in nutrients and perfect for vegans and non-vegans alike. Comfort food reimagined!
Why You’ll Love This Recipe:
This recipe is a delightful way to enjoy classic Italian flavors without animal products. Its rich marinara sauce pairs beautifully with the tender eggplant and gooey vegan mozzarella. The crispy breadcrumb topping adds a satisfying crunch, making it a hit with kids and adults alike. Plus, it’s easy to prepare, customizable, and ideal for both casual family meals and special occasions.
Vegan Eggplant Parmesan Bake
A healthy, hearty, and comforting vegan twist on the classic Eggplant Parmesan, perfect for weeknight dinners or meal prepping.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 tbsp salt (for sweating eggplant)
- 1 cup all-purpose or gluten-free flour
- 2 cups unsweetened plant milk (like almond or oat milk)
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 3 cups marinara sauce
- 2 cups shredded vegan mozzarella
- 1/2 cup vegan Parmesan (optional)
- Fresh basil leaves for garnish
Instructions
- Prepare the Eggplant: Slice the eggplant into even rounds. Lay them on a baking sheet and sprinkle with salt to draw out moisture and bitterness. Let them sit for 20 minutes, then pat dry with paper towels.
- Preheat and Set Up Coating Station: Preheat your oven to 375°F (190°C). Arrange three bowls: one with flour, one with plant milk, and one with breadcrumbs mixed with garlic powder and Italian seasoning.
- Coat and Bake Eggplant: Dip each eggplant slice into flour, then plant milk, and finally coat with breadcrumbs. Arrange them on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
- Assemble the Bake: Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer baked eggplant slices, followed by more marinara sauce, vegan mozzarella, and optional Parmesan. Repeat layers until all ingredients are used, finishing with breadcrumbs on top.
- Bake to Perfection: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the top is bubbly and golden.
- Garnish and Serve: Let the bake cool for 5-10 minutes. Garnish with fresh basil leaves and serve warm with a side salad or crusty bread.
Notes
- For even crispier eggplant, use an air fryer at 375°F for 15 minutes.
- For a cheesier topping, mix vegan Parmesan into the breadcrumbs.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 810Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 10gCholesterol 69mgSodium 3643mgCarbohydrates 112gFiber 14gSugar 29gProtein 36g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Eggplant: Choose firm, shiny eggplants with no bruises. Salting them removes bitterness and enhances texture.
- Vegan Cheese: Opt for a high-quality vegan mozzarella that melts well, such as cashew-based or almond-based brands.
- Breadcrumbs: Use panko breadcrumbs for extra crispiness. Gluten-free breadcrumbs work well too.
- Marinara Sauce: A good-quality store-bought sauce saves time, but homemade is always best.
- Fresh Basil: Don’t skip this! It enhances the dish with its vibrant aroma and taste.
Variations and Substitutions:
- For Gluten-Free: Replace breadcrumbs with gluten-free panko or crushed nuts like almonds or walnuts.
- Add Protein: Layer in cooked lentils, chickpeas, or crumbled tofu for a heartier bake.
- Spicy Kick: Add red pepper flakes to the marinara sauce or sprinkle chili oil before serving.
- Different Vegetables: Substitute zucchini or portobello mushrooms for eggplant for a twist on texture.
- Nut-Free: Use sunflower seed-based cheese instead of nut-based vegan cheeses.
Storage Options:
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Assemble the bake but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Reheat individual portions in a microwave or the entire dish in an oven at 350°F until warmed through.
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