This vegan eggplant parmesan only requires 5 ingredients and does not include dairy or eggs! Pair with warm pasta and pile on the marinara, this easy and healthy eggplant parmesan recipe is perfect for weeknight dinners and special occasions!
This post was originally published in February 2018, more information has been added to the post.
Even before becoming a vegetarian, eggplant parm has always been one of my favorite dishes. Like most breaded recipes, eggplant parmesan requires eggs as the binding agent. I discovered that when using plant-based milk, like almond milk, you don’t miss the eggs at all! Turns out the bread crumbs stick wonderfully when you dip the eggplant in flour, almond milk, and bread crumbs (in that order).
Ingredients for Eggplant Parmesan
- Whole wheat breadcrumbs
- Whole wheat flour
- Italian seasoning
- Plain unsweetened almond milk (any plant milk will do)
Salting Eggplant, why it’s needed
I literally cannot think of anything worse than soggy eggplant. In order to get your eggplant soggy free, you have to use salt and let the eggplant rest. This will extract all the water from the eggplant which is the culprit of a soggy eggplant. After 10 minutes, use a paper towel to blot up any excess water and now you’re ready to bread!
Do you peel eggplant before cooking?
No need! The skin on eggplant is totally edible (and nutritious). Sometimes the skin can be tough, so if you’d like you can peel an eggplant before slicing with a potato peeler.
How to make vegan eggplant parm:
Making eggplant parm is one of the easiest recipes you can make. Set up an assembly line: flour, milk, breadcrumbs. With each eggplant slice, work your way down the assembly line and place on parchment paper-lined baking sheet when done.
- Once the eggplant has been salted, pat dry with paper towels or a kitchen towel
- Coat each eggplant slice with flour on all sides
- Dip into almond milk
- Coat with breadcrumbs on both sides
- Place on a lined baking sheet and bake for 20 minutes
Tip: When adding breadcrumbs, it’s easy to sprinkle breadcrumbs on top and gently pat down. They stay on for this method and bake to perfection!
What to eat eggplant parmesan with?
My go to serving suggestion is pasta and marinara sauce. If you are on a low carb diet, zoodles or another spiralized veggie is a great substitution.
How long does eggplant parmesan last in the fridge?
3-5 days is a safe bet. Any longer than that you can freeze the eggplant parmesan in an airtight container.
To reheat eggplant parmesan, you can heat it in the microwave or bake in the oven at 350 until heated through. The oven method will make the eggplant parmesan less soggy!
If you tried this vegan eggplant parmesan, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Eggplant Parmesan
- 2 small eggplants see notes
- 1 Tablespoon salt
- 1+1/4 cup whole wheat bread crumbs
- 2 Tablespoons Italian seasoning
- 3/4 cup plain unsweetened almond milk
- 1/4 cup whole wheat flour
- cooking spray optional
- pasta of choice
- marinara sauce
- vegan parmesan cheese
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or Silpat and set aside.
- Cut eggplant into 1/4-inch slices and place them on paper towels or a kitchen towel.
- Sprinkle salt on the eggplant slices and let sit for 10 minutes.
- Using a paper towel or kitchen towel, blot excess salt and water off the eggplant.
- Create an assembly line. On one plate add flour. On another plate, mix together breadcrumbs and Italian seasoning. Pour almond milk into a bowl.
- Take an eggplant slice and dip in flour on both sides, then dunk in almond milk, then coat with breadcrumbs. Place on the baking sheet. Repeat with all the eggplant slices. Spray tops of the eggplant with cooking spray (optional).
- Bake for 20 minutes. Flip and bake for an additional 2-3 minutes.
- Pan fry Method: Add olive oil to a large non stick pan, coating the bottom. Heat the oil over medium heat. Once hot (if you add a few drops of water and it sizzles) carefully add eggplant and cook 1-2 minutes per side, until golden brown.
- Serve with pasta, marinara, and top with parmesan cheese (or vegan cheese).
- Make sure to pick eggplants that are not too tough or large as the skin will be rubbery. If this is your only option, I recommend removing the skin for the recipe.
- To reheat, microwave or heat in a 350F oven until heated through.
- Leftovers keep in the fridge for 3-5 days.
- Leftovers can also be stored in an airtight container in the freezer.
- Use nutritional yeast or make your own vegan parmesan cheese to top the eggplant parm!
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