This vegan eggplant parmesan recipe is healthy Italian comfort food. This eggplant parmesan recipe can be baked, or air fried and is ready in 30 minutes!
When growing up, my grandma made a killer eggplant parmesan. As an adult, I learned to appreciate how versatile eggplant is and decided to make grandma’s classic eggplant parmesan into this vegan eggplant parmesan recipe. Even though my vegan eggplant parmesan is 100% vegan without any vegan cheese or processed foods, it tastes just as crunchy and cheesy as grandma’s recipe.
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Eggplant is a Nightshade Fruit, not a Vegetable
My grandma used eggplant in various Greek dishes throughout my childhood, such as eggplant moussaka and baba ganoush, a greek dip. Later in life, I learned eggplant isn’t even a vegetable. Instead, eggplant is a fruit called aubergine, a part of the nightshade family.
For example, eggplant is a good source of fiber, potassium, and vitamins B-1, B-6, and K. Uncooked eggplant tastes bitter.
Eggplant Parmesan Ingredients
- Eggplant:
- Green Tomatoes:
- Breadcrumbs: I make homemade breadcrumbs with toasted bread, or buy breadcrumbs a the grocery store.
- Flour: I used almond flour as a gluten-free option, but any flour works well.
- Vegan Parmesan Cheese: I make my own vegan parmesan cheese for cashews or substitute nutritional yeast for a nut-free option.
- Unflavored Unsweetened Plant Milk: I prefer oat milk because its naturally creamy.
- Marinara Sauce: I make homemade pasta sauce, but choose your favorite store-bought brand.
Eggplant Parmesan Ingredient Substitutions
- For those who avoid nightshade vegetables like eggplant, try portobello mushroom parmesan or use zucchini instead of mushrooms.
- If allergic to plant milk, use aquafaba whisked with a small amount of water as a plant-milk substitute.
- Choose your favorite oil-free marinara sauce or purchase your favorite store-bought brand.
- Use gluten-free or whole-grain noodles; I chose spaghetti noodles, but any shape of pasta works well. Rice noodles work well as a substitute as well.
- Skip the green tomatoes and choose mushrooms or your favorite vegetable to accompany the eggplant, or serve only eggplant.
- Add vegan cheese to melt, or make your own cheese to place on top.
How to Cut an Eggplant
First, cut the ends off each side of the eggplant. Then, slice the eggplant into ¼ inch-½ inch slices, ensuring all the slices are equal in size.
Once sliced, sprinkle the eggplant slices generously with salt and leave them to rest in a sink to bring out the bitterness. As a result, you will see water droplets all over the eggplant.
Don’t worry about the salt because the eggplant is rinsed thoroughly before baking.
How to Make Vegan Eggplant Parmesan
Traditionally, the eggplant is fried in eggplant parmesan recipes. Instead, my vegan eggplant parmesan is baked, not fried. If you prefer, you can also air-fry the eggplant, which works just as well.
I use a combination of panko bread crumbs and my vegan parmesan cheese to get the eggplant’s crunchy texture. Instead of dipping and dredging in cow’s milk, I use almond milk. And instead of wheat or white flour, I use gluten-free flour. But, again, this is a choice.
Although you can add and melt vegan cheese, this step is unnecessary. The vegan parmesan cheese is cheesy enough for me, but feel free to add vegan cheese if you want it even cheesier.
Adding fried green tomatoes, prepared the same way I prepare the eggplant, adds an acidic flavor, which I love. The eggplant, green tomatoes, fresh marinara sauce, and gluten-free pasta make for an incredibly savory dish. And I am all about savory!
Baking and Air-Frying Instructions
Once the eggplant and tomatoes are coated, I bake both in my Copper Crisper Pan. Similar to using an air fryer, this pan air-fries in the oven.
However, choosing to air-fry is an option, as long as you remember to cook the eggplant in batches, with a single layer of eggplant, rather than stacking the eggplant.
Also, I chose one of my favorite new gluten-free kinds of pasta, Andean Dream Quinoa Spaghetti. For example, I used this same noodle in my vegan spaghetti and meatballs recipe and fell in love. The Gluten-free kinds of pasta today are yummy!
In the past, gluten-free pasta was gummy and disintegrated when cooked. However, gluten-free products have been perfected over time, and I am a fan!
Of course, you can use any pasta or spaghetti you wish, so if you need help finding a great gluten-free version, regular whole-grain spaghetti works just as well.
How to Make Homemade Pasta Sauce
Without a doubt, homemade vegan marinara sauce is always the best route. Although I use jarred marinara sauce often as a shortcut, we all know the homemade version is the best! Because vegan eggplant parmesan does not require a large amount of sauce, I make my marinara ahead of time and freeze the extra for vegan lasagna or vegan stuffed shells recipe.
Food prep is the key to easy cooking. For instance, a batch of vegan marinara sauce can be used for various recipes throughout the week without the need to freeze. Or, you can freeze it in small batches to use at will. Either way, the vegan eggplant parmesan recipe tastes great with homemade sauce or your favorite store-bought sauce.
Then, when I plate my vegan eggplant parmesan, I place a small amount of sauce in the bowl’s base.
I don’t like my vegan eggplant parmesan floating in sauce, so next, I plate the spaghetti and add two pieces of eggplant and one fried green tomato.
I watched my husband dragging his bread around the bottom of the plate to get every last bit. At my house, that is a winner’s dinner!
Next, I top it with more sauce and sprinkle it with vegan parmesan cheese. Then, of course, a little vegan garlic bread on the side helps to soak up the extra sauce. But I also love a nice big salad with a pasta dish.
Recipe FAQs
I use plant milk as a binder. Oat milk is my favorite, but any plant milk works well.
Sprinkle salt on the eggplant slices. The salt pulls out the moisture from the eggplant and therefore when you cover it with breadcrumbs and cook it, you will have a much crispier and less soggy eggplant parmesan dish
Either the eggplant wasn’t harvested at the right time, or it’s old. Eggplant gets more bitter and tougher the older it is.
Tips
- Always salt the eggplant slices on both sides and rinse before preparing the eggplant for the breading. Salt removes the bitterness and decreases the water in the eggplant before cooking.
- Remember, if air-frying, cook in single-layer batches. The second and subsequent batches take less time because the air fryer is already hot.
- Use unsweetened, unflavored plant milk of choice. I used oat milk, but any plant-based milk works.
- Don’t worry about the salt; it’s just for preparing the eggplant pieces.
- Serve with extra marinara sauce and vegan garlic bread.
- But I also love a nice big Italian chopped salad with a pasta dish.
Try vegan eggplant parmesan for a healthy way to enjoy savory Italian comfort food!
If you love this eggplant parmesan recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Eggplant Parmesan
This vegan eggplant parmesan recipe is healthy Italian comfort food. However, you don’t have to skip savory, delicious food if you prepare it well. This no-oil vegan eggplant parmesan recipe can be baked or air fried.
Ingredients
Eggplant and Fried Green Tomatoes
Instructions
Eggplant and Green Tomatoes Baked
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Preheat oven to 375 degrees.
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Cut eggplant into ⅛ inch slices and immediately transfer to a colander in the sink.
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Generously salt all the slices of eggplant and let sit in the colander for about 15 minutes to bring out the bitterness.
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Cut tomatoes the same width as the eggplant and set them aside.
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In 3 separate shallow bowls, place almond milk in one bowl; place flour in a separate bowl, and combine the bread crumbs and vegan parmesan cheese (stir) (or substitute nutritional yeast for a nut-free option).
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Rinse the eggplant thoroughly and place it individually on paper towels to dry.
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Then, take each piece of eggplant, dredge it in the almond milk, then the flour, coating both sides, then dip the coated eggplant slices in the almond milk again, and then in the bread crumb/cheese mixture until coated on both sides.
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Repeat with all the slices of eggplant and green tomatoes.
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Place each piece on a baking sheet lined with parchment paper or a silicone baking mat. Or use an air crisper pan.
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Place in a preheated oven for 30 minutes.
Air Fry Option
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Cut eggplant into ⅛ inch slices and immediately transfer to a colander in the sink.
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Generously salt all the slices of eggplant and let sit in the colander for about 15 minutes to bring out the bitterness.
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Cut tomatoes the same width as the eggplant and set them aside.
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In 3 separate shallow bowls, place almond milk in one bowl; place flour in a separate bowl, and combine the bread crumbs and vegan parmesan cheese (stir) (or substitute nutritional yeast for a nut-free option).
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Rinse the eggplant thoroughly and place individually on paper towels to dry.
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Then, take each piece of eggplant, dredge it in the almond milk, then the flour, coating both sides, then dip the coated eggplant slices in the almond milk again, and then in the bread crumb/cheese mixture until coated on both sides.
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Repeat with all the slices of eggplant and green tomatoes.
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Now, place a single layer into the base of the air fryer.
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Set the temperature to 375 degrees for 10 minutes; check at 7 minutes (as time varies based on the side of eggplant slices).
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Remove cooked pieces from the air fryer and cook the remaining eggplant in batches.
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Keep eggplant pieces warm while cooking other eggplant pieces by placing the cooked eggplant on a baking sheet and keep in a 300-degree oven until ready to use.
Sauce/Pasta
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Heat marinara in a saucepan on the stove while eggplant and tomatoes cook.
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Follow the directions on the pasta package. My pasta took 14 minutes to cook.
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Drain the pasta in a colander.
Plating/Serving
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Place a small amount of sauce in the bottom of each shallow bowl.
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Place a small amount of spaghetti on top of the sauce.
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Add two pieces of baked eggplant and one piece of green tomato on top of the spaghetti.
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Add more sauce and sprinkle with vegan parmesan cheese.
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Sprinkle with parsley or basil
Notes
- Salting the eggplant on both sides helps to remove the excess moisture and bitterness. Then rinse, and lay on paper towels to dry both sides.
- Remember, if air-frying, cook in single-layer batches. The second and subsequent batches take less time because the air fryer is already hot.
- Use unsweetened, unflavored plant milk of choice.
- Substitute jarred marinara sauce for a shortcut.
- If cooking in the oven, flip pieces over halfway through using a baking sheet to crips both sides of each piece.
- Add your favorite vegan cheese brand to melt on top, or make your own cheese sauce.
- I recommend serving with extra marinara sauce and vegan garlic bread.
Nutrition
Serving: 6gCalories: 606kcalCarbohydrates: 110gProtein: 23gFat: 1gPolyunsaturated Fat: 1gCholesterol: 11mgSodium: 458mgPotassium: 708mgFiber: 12gSugar: 13gVitamin A: 941IUVitamin C: 20mgCalcium: 419mgIron: 6mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂