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Vegan Eggplant Parmesan

Blissful Vegan Eggplant Parmesan

A crispy, cheesy and saucy vegan version of eggplant parmesan
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Course: Main Course
Cuisine: Italian
Diet: Vegan
Keyword: Eggplant Parmesan, vegan, Vegan Eggplant Parmesan
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Servings: 2
Calories: 813kcal


For the Eggplant

  • 2 small - medium Eggplants
  • Salt to taste
  • ¼ Cup Olive Oil For frying
  • 1 Cup Flour divided
  • ¾ Cup Soy Milk Or milk of choice, or water
  • 1 Cup Panko Breadcrumbs
  • 2 Tbsp Vegan Parmesan *see below
  • 1 Tbsp Italian Seasoning
  • ¼ - ½ Cup Vegan Mozzarella

For the Sauce

  • ½ Medium Yellow Onion diced
  • 2 Cloves Garlic minced
  • 1 12oz Can Crushed Tomatoes
  • 1 Tsp Italian Seasoning
  • 1 Tsp Crushed Red Peppers
  • 1 Tsp Basil dried, or fresh if you have it
  • 1 Tsp Brown Sugar
  • Salt to taste
  • Pepper to taste

For the Vegan Parmesan

  • ½ Cup Cashews raw
  • 2 Tbsp Nutritional Yeast
  • ½ Tsp Salt
  • ¼ Tsp Garlic Powder


  • Preheat the oven to 400F.
    1. Wash, dry and slice eggplant into ¼' thick rounds.
    2 medium Eggplants
    2. Place eggplant rounds on a baking sheet fitted with a cookie rack. Season the eggplant with salt and let sit for 15 - 20 minutes.
    Salt to taste
    3. While the eggplant is resting, start making the sauce. Heat oil in a skillet over medium heat, add diced onions and a pinch of salt, saute until translucent (about 5-7 minutes). Add garlic, crushed red peppers, Italian seasoning, basil, black pepper and salt. Stir and saute until fragrant (1 min). Stir in crushed tomatoes and brown sugar. Let simmer 20 minutes, stirring occasionally. Taste and adjust seasoning as desired.
    ½ Medium Yellow Onion diced
    2 Cloves Garlic minced
    1 12oz Can Crushed Tomatoes
    1 Tsp Italian Seasoning
    1 Tsp Crushed Red Peppers
    1 Tsp Basil dried, or fresh if you have it
    1 Tsp Brown Sugar
    Salt to taste
    Pepper to taste
    4. Grab two separate bowls. In the first bowl, combine: ½ cup flour and ¾ milk. Mix until all clumps are gone and the batter has a smooth, thin consistency. In the second bowl combine: ½ cup flour, Italian seasoning, vegan parmesan and panko or breadcrumbs.
    Salt to taste
    1 Cup Flour divided
    ¾ Cup Soy Milk Or milk of choice, or water
    1 Cup Panko or Breadcrumbs
    2 Tbsp Vegan Parmesan *see below
    1 Tbsp Italian Seasoning
    5. Heat ¼ cup oil in a skillet over medium - high heat. Dry eggplant slices with a paper towel. Then dip each slice in the batter, then panko mixture. Be sure to tap the panko mixture onto the eggplant to ensure it sticks.
    ¼ Cup Olive Oil For frying
    6. Fry the battered eggplant slices in the skillet for about 3 minutes each side or until golden brown and crispy. Transfer the fried eggplant to a a cooling rack fitted on top of a baking sheet. Repeat the process with all the eggplant slices.
    7. Bake the eggplant for 7 minutes (maybe longer (10 min) if your eggplant slices are thicker than ¼ inch).
    8. Remove from oven and top each slice of eggplant with a slice of vegan mozzarella (enough to cover the slice). Bake in the oven another 6 minutes.
    ¼ – ½ Cup Vegan Mozzarella – I used Miyoko’s Vegan Mozzarella and it was divine!
    9. To serve: Place the eggplant slices on a plate, top with sauce, sprinkle with vegan parmesan and fresh herbs.
  • Serve with a little love and enjoy! :)


Serving: 2slices | Calories: 813kcal | Carbohydrates: 107g | Protein: 27g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 1619mg | Potassium: 779mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1170IU | Vitamin C: 10mg | Calcium: 370mg | Iron: 10mg
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