Go Back
+ servings
Close up of golden vegan eggplant parmesan in a blue plate with Italian bread on the side
Print Recipe
5 from 2 votes

Vegan Eggplant Parmesan

Eggplant Parmesan--crispy layers of eggplant baked in layers of marinara and vegan cheese--is a dish to savor, love and remember. This recipe also freezes easily, making it the perfect make-ahead dish. You can also make it gluten-free.
Prep Time30 mins
Cook Time35 mins
Course: Main Course
Cuisine: Can be Gluten-Free, Italian, Vegan
Servings: 8 servings
Calories: 437kcal


  • 1.75 pounds Italian eggplants (around 3-4 medium, cut into 1/4th inch slices)
  • 1 tbsp extra virgin olive oil
  • 7 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 large carrot (finely chopped)
  • 1 tsp oregano
  • 8 oz meatless crumbles (or use any vegan sausage)
  • 1/4 cup red wine (optional)
  • 28 oz canned tomatoes (roma or San Marzano are great, but use any you have on hand)
  • Salt and ground black pepper to taste
  • 12 oz vegan mozzarella shreds
  • 1 cup cashew parmesan

For dredging the eggplant slices:

  • 2 tbsp flaxmeal
  • 1 tsp tapioca starch
  • 3/4 cup water
  • 2 cups breadcrumbs (panko are great, but use any you have. For a gluten-free version, use gf breadcrumbs)
  • 1 tsp oregano
  • Salt and ground black pepper to taste


  • Place the sliced eggplants in a colander, sprinkle on a little salt, mix and let the eggplants stand about 15 minutes until they express some of their moisture. Rinse and pat dry with towels.
  • Preheat oven to 400 degrees.
  • Place the breadcrumbs in a dish or baking pan. Season with oregano, salt and pepper.
  • In another baking pan or dish, mix the flaxmeal, tapioca starch and water. Mix well and let it stand a few minutes to thicken.
  • Prepare two or three baking sheets (depending on how many slices you have) by lining them with parchment paper or silpat sheets.
  • Dip each eggplant slice in the flaxmeal mixture, then dredge with breadcrumbs, shake to remove any excess, and place on the baking sheet. Repeat for all slices.
  • Bake on the lowest shelf of a preheated oven for 20-25 minutes, flipping the slices over halfway through baking.
  • While the eggplant is baking, make the marinara. Heat the oil in a wide skillet or saucepan, add the garlic and the onions, season with salt and pepper, and saute until the onions are soft.
  • Add the celery and carrots and oregano and continue to cook, stirring frequently, until the vegetables are semi-tender. Add the meatless crumbles, stir to mix, then add the wine, if using.
  • Once the wine cooks out, in about a couple of minutes, add the tomatoes along with a cup of water. Mix well, bring to a boil, and let the sauce cook another 15 minutes.

Assemble the parmigiana:

  • Lower oven heat to 350 degrees.
  • Take a 13 by 9 inch baking dish. Place one-fourth of the marinara in it and spread to cover. Layer on one third of the baked eggplant slices, followed by one third of the vegan parm and one-third of the vegan mozzarella. Continue layering, ending with the parm and mozzarella.
  • Place in the oven and bake 30-35 minutes until the cheese has melted and is golden and the sides are bubbling.
  • Let stand a few minutes before serving.


Calories: 437kcal | Carbohydrates: 48g | Protein: 15g | Fat: 21g | Saturated Fat: 1g | Sodium: 467mg | Potassium: 499mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1762IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 4mg