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!

vegan eggplant parmesan on white plate with gold fork

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).

eggplant, parsley, italian seasoning, bread crumbs, almond milk, marinara sauce, and spaghetti

Ingredients for Eggplant Parmesan

  • Eggplant
  • Whole wheat breadcrumbs
  • Whole wheat flour
  • Salt
  • Italian seasoning
  • Plain unsweetened almond milk (any plant milk will do)

hand sprinkling salt onto slices of eggplant

Salting Eggplant, why it’s needed

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.

4 step process: hand blotting eggplant slices. hand dipping eggplant slice in flour. hand dipping eggplant in almond milk. hand coating eggplant with breadcrumbs.

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.

  1. Once the eggplant has been salted, pat dry with paper towels or a kitchen towel
  2. Coat each eggplant slice with flour on all sides
  3. Dip into almond milk
  4. Coat with breadcrumbs on both sides
  5. 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!

vegan baked eggplant on white and white platter

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.

If you are a strict vegan and miss the cheese, top with some nutritional yeast or make your own vegan parmesan after all, when eggplant is done baking, sprinkle some on top! It’s seriously so good.

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!

vegan eggplant parmesan on white plate with gold fork on blue striped napkin

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!

Related:
Pesto Zucchini Noodles
Mushroom Meatballs with Tofu
Creamy Vegan Alfredo Sauce

vegan eggplant parmesan on white plate with gold fork

Vegan Eggplant Parmesan

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This eggplant parmesan recipe is as easy as they get! Only 5 ingredients are required to make this egg and dairy-free baked eggplant. Pair with some pasta and try this recipe for a healthy weeknight meal!
Course Dinner
Cuisine Healthy, Italian, Plant Based, Vegan, Vegetarian
Keyword vegan eggplant parmesan, vegetarian dinner recipe, vegetarian pasta dish
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5 servings
Calories 136kcal
Author Amanda

Ingredients

  • 2 medium eggplants
  • 1 Tablespoon salt
  • 1+1/4 cup whole wheat bread crumbs
  • 2 Tablespoons Italian seasoning
  • 3/4 cup plain unsweetened almond milk
  • 3/4 cup whole wheat flour

Serving suggestions

  • whole wheat pasta
  • marinara sauce
  • parmesan cheese (if not vegan)

Instructions

  • 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.
  • Bake for 20 minutes. Flip and bake for an additional 2-3 minutes.
  • Serve with pasta, marinara, and top with parmesan cheese (or vegan cheese).

Notes

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!

Nutrition

Serving: 2slices | Calories: 136kcal | Carbohydrates: 26.4g | Protein: 4.2g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 33mg | Potassium: 461mg | Fiber: 7.4g | Sugar: 6g | Calcium: 40mg | Iron: 1.4mg
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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