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!
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 a 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 parmesan is one of those recipes that can turn unhealthy real quick. Some recipes are fried and most include white breadcrumbs and flour. This is “arguably” one of the healthiest eggplant parmesan recipes around. I used whole wheat bread crumbs and whole wheat flour. It’s baked instead of fried and does not require a layer of cheese before baking (although if that’s your thing, by all means, add the cheese).
If you are a strict vegan and miss the cheese, I mean this is eggplant parmesan vegan parmesan afterall, when eggplant is done baking, sprinkle some on top! It’s seriously so good.
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!
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.
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!
Serve this baked eggplant with pasta and all the marinara sauce. If you are on a low carb diet, serve with zucchini noodles or another spiralized veggie! This dinner makes a great weeknight dinner because the leftovers reheat well and it is a healthy, filling meal!
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
Vegan Eggplant Parmesan
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!
- 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
- whole wheat pasta
- marinara sauce
- parmesan cheese (if not vegan)
Preheat oven to 350 degrees Fahrenheit
Cut eggplant into 1/4 inch slices and place on paper towels
Sprinkle salt on eggplant and let sit for 10 minutes
Using a paper towel, blot excess salt, and water off eggplant
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 baking sheet lined with parchment paper. Do this to all the eggplant slices.
Bake for 20 minutes. Flip and bake for an additional 2-3 minutes.
Serve with pasta, marinara, and cheese (if not vegan)
To reheat, bake in oven set to 350 degrees Fahrenheit for 5 minutes
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