Baked Eggplant Parmesan

What to Expect From This Vegan Eggplant Parmesan Recipe

• Baked eggplant, not fried. Baking the eggplant leaves plenty of time to prep for the next steps of the recipe. Get your vegan eggplant parmesan assembled sooner, and have dinner on the table that much faster.
• Melty cheese, minus the dairy. Of course, the other thing that separates classic eggplant parmesan from this version is the cheese. There’s a lot of cheese in eggplant parm and chicken parmesan, which is what makes it so indulgent. Luckily, there are amazing vegan cheeses on the market today, so you can still get all that cheesiness in this recipe, but without the dairy. 
• Layers of flavor! This recipe puts it all together—tender breaded eggplant, flavourful tomato sauce, and vegan cheese—and you’ve got a delectable dinner that’s fancy enough for a special occasion, but easy enough for a weeknight. And because it’s vegan and gluten-free, everyone can eat it. I think that’s a win!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Eggplants – You want globe eggplants here. This is the most common variety at the grocery stores and farmers’ markets, and the best option for this baked eggplant parmesan.
• Gluten-free flour – Use all-purpose flour if you’re not making the eggplant parmesan gluten-free.
• Nut milk – Or any unsweetened, unflavored plant milk you have on hand.
• Garlic powder – To season the breadcrumb coating, along with salt and pepper.
• Breadcrumbs – Use gluten-free breadcrumbs or regular, depending on your dietary preferences.
• Tomato sauce – I like to use my homemade tomato sauce. You can use your favorite recipe, pomadoro sauce, or a jar of tomato sauce from the store.
• Fresh vegan mozzarella – If you can’t find fresh mozzarella, shredded vegan mozzarella is just fine.
• Vegan Parmesan cheese – Or use my homemade vegan Parmesan.
• Basil – My favorite garnish for Italian-inspired dishes.

Choosing the Best Eggplant

When you’re buying an eggplant, look for one that’s firm and feels heavy for its size. Eggplants should be glossy, without any soft spots or bruises, and the stems should be green and fresh-looking. If the eggplant looks dull in appearance, then it may have been sitting at the grocery store for too long.

How to Make Baked Eggplant Parmesan

This vegan baked eggplant parmesan is great for making ahead. You can bake the eggplant slices a day or two in advance, or even assemble the whole recipe and keep it in the refrigerator until you’re ready to heat and serve. These are the steps:

1. Salt the eggplant. While the oven preheats to 425ºF, arrange the eggplant slices on a greased or lined baking sheet. Sprinkle the slices with 1 teaspoon of salt. After 10 minutes, use paper towels to wipe off the salt and dry the eggplant. This salting step helps draw out moisture and takes away some of the eggplant’s bitterness.
2. Set up a dredging station. Next, add the flour to one bowl, the plant milk to another, and the breadcrumbs, garlic powder, salt, and black pepper to a third bowl, all lined up next to each other.
3. Dredge the eggplant. One at a time, dip the eggplant slices into the flour, followed by the milk. Shake off any excess, then coat both sides in the breadcrumb mixture. Place the coated eggplant back on the baking sheet.
4. Bake. Once you’ve coated all the slices, place the pan in the oven and bake the eggplant for 20 minutes. Flip once at the halfway point.
5. Assemble the eggplant parmesan. Now, spread 1/2 cup of tomato sauce in the bottom of a rectangular baking dish.  Add a layer of eggplant slices. Top each slice with tomato sauce and vegan mozzarella cheese. Then, repeat the layering until you’ve used all of the ingredients. Lastly, sprinkle vegan Parmesan on top.
6. Bake. Place the baking dish in the oven and bake at 425ºF for 10 to 15 minutes. Switch the oven to broil until the cheese turns golden brown. Finally, let the Eggplant Parmesan cool slightly, then top with basil and serve.

Recipe Tips

• Don’t skip the salting. Be sure to allow the eggplant to sit with salt on it for 10 minutes; this will help draw out the moisture and make the slices crisper when baking. 
• Wait for the basil. Add the basil at the end, just before serving, to get the best aroma and flavor. Basil doesn’t hold up well to high heat, so it’s best reserved as a garnish. 
• Use the best tomato sauce you can find. I like homemade, but if you don’t have time to make it from scratch, use a high-quality store-bought brand.

Easy Variations

Want to switch things up with this easy baked eggplant parmesan recipe? You can! Here are some ideas.

• Add sautéed vegetables. Try adding sauteéd mushrooms or peppers to make your dinner even more filling.
• Make it spicy. If you want to add some heat to the dish, add in some crushed red pepper flakes or a pinch of cayenne powder to the tomato sauce. Or, replace the tomato sauce with my spicy homemade arrabbiata sauce.
• Extra herbs. Try adding in some minced garlic and herbs, such as oregano or thyme. 

What to Serve With Eggplant Parmesan

This vegan eggplant parmesan is delicious served with a side of warm vegan garlic bread or Texas toast and a simple green salad. Or serve it restaurant-style with a side of pasta! My favorites are this creamy vegan Alfredo pasta and pasta Carbonara.