Vegan Eggplant Parmesan
This oven baked vegan eggplant parmesan is a plant-based twist on the classic Italian dish featuring crispy slices of eggplant layered with a savory tomato sauce and creamy bechamel sauce and topped with vegan mozzarella. Big on nutrition while light on your belly without compromising on flavor, it’s a testament that vegan cuisine can be just as satisfying and delicious. Perfect for gatherings, weeknight dinners, or a fool-proof hack to sneak in extra veggies for picky eaters.
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Why You’ll Love This Vegan Eggplant Parmesan Recipe
Packed with Flavor: From crispy eggplant slices that provide a satisfying crunch to the flavorful tomato sauce and creamy vegan bechamel, each bite of this vegan eggplant parmesan is packed with flavors that are hard to resist. This recipe is sure to become a new family favorite.
Healthy: This eggplant parm is packed with plant powdered ingredients. This dish proves that veggie-based dishes can be hearty and satisfying. Also, the recipe uses baked eggplants instead of frying them, so you can enjoy a healthier version of this recipe guilt-free without ever compromising on flavors. Also, the use of whole wheat flour, vegan cheese, and almond milk makes it even healthier.
Easy to Make & Versatile: This vegan eggplant parmesan is so simple to make and highly versatile. The ingredients are easy to find, and you can easily customize it with the herbs and toppings of your choice. Feel free to experiment with herbs, cheese, and different toppings to suit your taste.
Make-ahead friendly: This recipe stores beautifully in the fridge and is great for meal prep. Simply reheat and enjoy! The flavours merge together as they sit in the fridge and actually taste better over time!
How to Make Vegan Eggplant Parmesan
Make Crispy Eggplant
Season the Eggplants: Slice your eggplants lengthwise and spread them out onto a baking sheet. Sprinkle both sides with salt and let that sit for 15 minutes for the water to strain out.
Pat dry: Pat dry both sides of your eggplant slices with a paper towel to remove the water.
Coat the Eggplant: Place 2 cups of whole wheat flour into one bowl. Place breadcrumbs in another. In the last bowl, add the remaining 2 cups of whole wheat flour and whisk in water to thin until you reach a batter-like consistency. Dunk your dried eggplant slices into the flour, then into the batter mix, then into the breadcrumbs.
Bake: Bake at 400f for 30 minutes or until golden, flipping halfway.
Prepare Savoury Tomato Sauce
Sauté Aromatics: Sauté your onion until translucent, then add your garlic and cook for one more minute.
Add remaining ingredients: Add in passata, dried basil, and chili flakes and bring to a simmer.
Cook the Sauce: Season with salt and pepper to taste and let simmer for 20 minutes for the flavors to come together.
Make Creamy Bechamel
Make Roux: Heat your oil in a small pot, then whisk in your flour.
Cook until Thickens: Mix in your almond milk, salt, pepper, and nutmeg, and continue to whisk until the sauce becomes nice and thick. (See notes if your bechamel is not thickening).
Add Cheese: Mix in your vegan mozzarella and mix with a spoon until it has melted.
Assemble Vegan Eggplant Parmesan
Place tomato sauce at the bottom of your baking dish, followed by 1 layer of crispy eggplant, one layer of bechamel, and a layer of vegan mozzarella. Add another layer of tomato sauce, followed by another layer of crispy eggplant, more cheese, and more tomato sauce. Finish off with one more layer of crispy eggplant, the rest of your bechamel sauce, and some more vegan mozzarella.
Bake Eggplant Parmesan
Bake uncovered at 350f for 30 minutes, then broil for 3-4 minutes to get the top nice and golden. Be careful to watch carefully, as the top can burn quickly!
Remove from the Oven & Rest
Let the vegan eggplant parmesan rest for at least 15 minutes. This will help it set so that the slices come out nice and neatly.
Serve & Enjoy!
Enjoy with some fresh basil, vegan parmesan cheese, and a fresh salad!
Recipe Tips for Vegan Eggplant Parmesan
How to thicken bechamel sauce: If your bechamel sauce is not thickening, you can add more roux (equal parts oil and flour) to achieve the desired consistency.
Storage tip: Store leftovers in the refrigerator for up to 4 days. You can reheat it in the oven or in a microwave until heated through.
Time-Saving Tip: Though I recommend making tomato sauce from scratch, you can use store-bought tomato sauce to save some time.
Why Salting Eggplants: Salting the eggplants helps draw out excess moisture and prevents them from getting mushy/oily during baking resulting in a perfect crispy texture.
Serving Suggestions: I recommend serving it with your favourite big green salad! Try my vegan caesar salad for a show-stopping side!
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Vegan Eggplant Parmesan
Ingredients
For the Crispy Eggplant
- 4 medium sized eggplants
- 4 cups whole wheat flour
- Water to thin
- 6 cups panko breadcrumbs
For the Tomato Sauce
- 1 medium onion
- 5 cloves garlic
- 1000 ml passata
- 1 tsp dried basil
- ⅛ tsp chili flakes
- Generous amount of salt and pepper to taste
For the Bechamel
- 6 tbsp olive oil
- 5 tbsp white flour or whole wheat
- 3 cups almond milk
- Salt and pepper to taste
- ⅛ tsp nutmeg
- 1 cup vegan mozzarella cheese
For Assembly
- 2 cups vegan mozzarella cheese
Instructions
For Crispy Eggplant
- Slice your eggplant lengthwise and spread them out onto a baking sheet. Sprinkle both sides with salt and let that sit for 15 minutes for the water to strain out.
- Pat dry both sides of your eggplant slices with a paper towel to remove the water.
- Place 2 cups of whole wheat flour into one bowl. Place breadcrumbs in another. In the last bowl, add the remaining 2 cups of whole wheat flour and whisk in water to thin until you reach a batter-like consistency.
- Dunk your dried eggplant slices into the flour, then into the batter mix, then into the breadcrumbs.
- Bake at 400f for 30 minutes or until golden, flipping halfway.
For the Tomato Sauce
- Sauté your onion until translucent, then add your garlic and cook for one more minute.
- Add in the remaining ingredients and bring to a simmer.
- Season with salt and pepper to taste, and let simmer for 20 minutes for the flavors to come together.
For the Bechamel
- Heat your oil in a small pot, then whisk in your flour.
- Mix in your almond milk, salt, pepper, and nutmeg, and continue to whisk until the sauce becomes nice and thick. *See notes below if your bechamel is not thickening*
- Mix in your vegan mozzarella and mix with a spoon until it has melted.
For Assembly
- Place tomato sauce at the bottom of your baking dish, followed by 1 layer of crispy eggplant, one layer of bechamel, and a layer of vegan mozzarella. Add another layer of tomato sauce, followed by another layer of crispy eggplant, more cheese, and more tomato sauce. Finish off with one more layer of crispy eggplant, the rest of your bechamel sauce, and some more vegan mozzarella.
- Bake uncovered at 350f for 30 minutes, then broil for 3-4 minutes to get the top nice and golden. Be careful to watch carefully, as the top can burn quickly!
- Let the eggplant parm rest for at least 15 minutes. This will help it set so that the slices come out nice and neatly.
- Enjoy with some fresh basil, vegan parmesan cheese, and a fresh salad!