Hearty Vegan Eggplant Parmesan
Prep
30m
Cook
60m
Total
90m
Serves
6
Cal
450
“Indulge in a classic comfort food, reimagined with layers of tender eggplant, rich tomato sauce, and melty vegan cheese that will have everyone asking for seconds!”
Indulge in a classic comfort food, reimagined with layers of tender eggplant, rich tomato sauce, and melty vegan cheese that will have everyone asking for seconds! Inspired by Italian flavors, this worth-the-wait hearty vegan eggplant parmesan comes together with just a handful of ingredients and yields a crowd-pleasing 6 servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 90 minutes (30 min prep, 60 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Prepare the eggplant: Lay eggplant slices on a baking sheet. Sprinkle generously with 1 teaspoon of salt on both sides. Let sit for 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
- 2
Preheat oven to 400°F (200°C). Prepare a large baking sheet with parchment paper.
- 3
Set up your breading station: In one shallow dish, combine flour. In a second shallow dish, whisk plant-based milk. In a third shallow dish, combine panko breadcrumbs, nutritional yeast, garlic powder, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Bread the eggplant: Dip each eggplant slice first in flour, shaking off excess. Then dip in plant-based milk, letting excess drip off. Finally, coat thoroughly in the panko mixture, pressing gently to adhere.
- 5
Bake the eggplant: Place breaded eggplant slices in a single layer on the prepared baking sheet. Lightly brush or spray with a little olive oil. Bake for 20-25 minutes, flipping halfway, until golden brown and tender. (You might need to do this in batches).
- 6
Assemble the Parmesan: Reduce oven temperature to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of baked eggplant slices over the sauce.
- 7
Layer it up: Spoon another 1.5 cups of marinara sauce over the eggplant, then sprinkle generously with half of the vegan mozzarella shreds. Repeat with another layer of eggplant, the remaining marinara sauce, and the rest of the vegan mozzarella.
- 8
Bake: Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- 9
Rest and serve: Let the Vegan Eggplant Parmesan rest for 10-15 minutes before serving. Garnish with fresh chopped basil and a sprinkle of vegan Parmesan, if desired. Enjoy with a side of pasta or a fresh salad!
Pro Tips
This recipe packs 18g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 10g per serving, this dish will keep you full and satisfied for hours.
Use high-quality olive oil and fresh herbs for the most authentic flavor. Dried herbs work in a pinch but fresh makes a noticeable difference.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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