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Vegan Eggplant Parmesan

Vegan Eggplant Parmesan.jpg


- 2 pounds eggplant (about 2 medium large)
- ½ cup all-purpose flour
- ½ cup oat milk
- 1 teaspoon cornstarch
- ½ cup purchased grated vegan Parmesan cheese, divided*

- 1 cup plain panko (or purchased or homemade breadcrumbs)
- 1 tablespoon dried oregano, divided
- 1 ¾ teaspoon kosher salt, divided
- 28 ounce fire roasted crushed tomatoes**
- 2 cloves garlic, grated
- 1 handful fresh basil, chopped, plus more to garnish
- 2 tablespoon olive oil
- 1 ½ cup (6 ounces) purchased vegan shredded mozzarella cheese*


1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.

2. Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices).  Sprinkle with ¾ teaspoon salt divided between the slices, and allow them to sit for 10 minutes while you prepare the breading ingredients. (Don’t wipe off any salt or extra moisture.)

3. Place the flour on a plate. Whisk the oat milk and cornstarch in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, panko, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it aside. 

4. Dip both sides of each eggplant slice into the flour, then the oat milk mixture, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.) Discard any leftover breading ingredients. 

5. Place the trays in the oven and bake for 10 minutes, then flip the eggplant and bake 10 to 15 minutes more, until tender and golden brown. 

6. Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 

7. Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup vegan shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup vegan shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated vegan Parmesan cheese.

8. Bake for 15 to 20 minutes until the cheese is melted and browned (or more, depending on the cheese brand). Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.


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