Vegan Eggplant Parmesan – That Vegan Babe

This Baked Vegan Eggplant Parmesan is a plant-based twist on the classic Italian dish with crispy eggplant slices covered in a flavorful tomato sauce and creamy béchamel sauce and topped with vegan mozzarella. Rich in nutrition while being light on the tummy without compromising on flavor, it’s a testament that vegan cooking can be just as satisfying and delicious. Perfect for get-togethers, weeknight dinners, or a foolproof tip for adding extra veggies for picky eaters.

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Why You’ll Love This Vegan Eggplant Parmesan Recipe

Full of flavors: From crispy eggplant slices that provide a satisfying crunch to savory tomato sauce and creamy vegan béchamel, every 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.

In good health: This eggplant parm is full of powdered plant ingredients. This dish proves that vegetable dishes can be hearty and satisfying. Plus, the recipe uses baked eggplant instead of frying it, so you can enjoy a healthier version of this recipe without the guilt and without ever compromising on flavors. Plus, using whole wheat flour, vegan cheese, and almond milk makes it even healthier.

Easy to make and versatile: This vegan eggplant parmesan is so easy to make and very versatile. The ingredients are easy to find and you can easily customize them with the herbs and toppings of your choice. Feel free to experiment with herbs, cheese and different toppings to suit your tastes.

Easy to prepare in advance: This recipe stores perfectly in the refrigerator and is ideal for meal prep. Simply reheat and enjoy! The flavors blend together as they sit in the fridge and taste better with time!

How to Make Vegan Eggplant Parmesan

Make crispy eggplant

Season the eggplants: Cut your eggplants lengthwise and spread them out on a baking sheet. Sprinkle both sides with salt and let sit for 15 minutes to allow the water to drain.

Pat dry: 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 in a bowl. Place the breadcrumbs in another. In the final bowl, add the remaining 2 cups whole wheat flour and whisk in the water to dilute until you have a dough-like consistency. Dip your dried eggplant slices into the flour, then into the baking mix, then into the breadcrumbs.

Breading eggplant slices

Cook: Bake at 400°F for 30 minutes or until golden brown, turning halfway through baking.

cook eggplants coated in breadcrumbs

Prepare a tasty tomato sauce

Aromatic Stir Fry: Sauté your onion until translucent, then add your garlic and cook for another minute.

Add remaining ingredients : Add the passata, dried basil and chili flakes and bring to a boil.

Cook the sauce: Season with salt and pepper to taste and simmer for 20 minutes until the flavors combine.

Make a creamy béchamel

Making Roux: Heat your oil in a small saucepan, then add your flour.

Cook until thickened: Mix in your almond milk, salt, pepper, and nutmeg and continue to whisk until the sauce becomes nice and thick. (See notes if your béchamel does not thicken).

Add cheese: Add your vegan mozzarella and mix with a spoon until melted.

Creamy vegan béchamel

Assemble Vegan Eggplant Parmesan

Place the tomato sauce in the bottom of your baking dish, followed by a layer of crispy eggplant, a layer of béchamel 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 with an extra layer of crispy eggplant, the rest of your béchamel sauce and some more vegan mozzarella.

how to make eggplant parmesan

Cook eggplant with parmesan

Bake uncovered at 350f for 30 minutes, then broil for 3-4 minutes so the top is nicely browned. Be careful to watch carefully, as the top can burn quickly!

Remove from oven and rest

Let the vegan eggplant parmesan rest for at least 15 minutes. This will help it set so the slices come out nice and clean.

Serve and enjoy!

Enjoy with fresh basil, vegan parmesan and a fresh salad!

vegan eggplant parmesan

Recipe Tips for Vegan Eggplant Parmesan

How to thicken béchamel sauce: If your béchamel sauce does not thicken, 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 microwave until hot.

Time-saving tip: Although I recommend making tomato sauce from scratch, you can use store-bought tomato sauce to save time.

Why salt eggplants: Salting the eggplant helps remove excess moisture and prevents it from becoming mushy/oily while cooking, resulting in the perfect crispy texture.

Presentation suggestions: I recommend serving it with your favorite large green salad! Try my vegan Caesar salad for a breathtaking side dish!

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Eggplant Parmesan Recipe

Vegan Eggplant Parmesan

This Baked Eggplant Parmesan is a plant-based twist on the classic Italian dish with crispy eggplant slices covered in savory tomato sauce and creamy béchamel sauce and topped with vegan mozzarella. Rich in nutrition while being light on the tummy without compromising on flavor, it’s a testament that vegan cooking can be just as satisfying and delicious. Perfect for get-togethers, weeknight dinners, or a foolproof tip for adding extra veggies for picky eaters.

Preparation time 15 minutes

Cooking time 1 hour

Total time 1 hour 15 minutes

Course Lunch, Main Course

Servings ten

Calories 608 kilocalories

For the crispy eggplant

  • 4 medium sized eggplants
  • 4 cups whole wheat flour
  • Water to dilute
  • 6 cups panko breadcrumbs

For the tomato sauce

  • 1 Medium onion
  • 5 cloves garlic
  • 1000 ml passata
  • 1 teaspoon dried basil
  • teaspoon chili flakes
  • Generous amount of salt and pepper to taste

For the béchamel

  • 6 tablespoon olive oil
  • 5 tablespoon White flour or whole wheat
  • 3 cups almond milk
  • Salt and pepper to taste
  • teaspoon nutmeg
  • 1 cup vegan mozzarella cheese

For assembly

  • 2 cups vegan mozzarella cheese

For crispy eggplants

  • Cut your eggplants lengthwise and spread them out on a baking sheet. Sprinkle both sides with salt and let sit for 15 minutes to allow the water to drain.

  • Dry both sides of your eggplant slices with a paper towel to remove the water.

  • Place 2 cups of whole wheat flour in a bowl. Place the breadcrumbs in another. In the final bowl, add the remaining 2 cups whole wheat flour and whisk in the water to dilute until you have a dough-like consistency.

  • Dip your dried eggplant slices into the flour, then into the baking mix, then into the breadcrumbs.

  • Bake at 400°F for 30 minutes or until golden brown, turning halfway through baking.

For the tomato sauce

  • Sauté your onion until translucent, then add your garlic and cook for another minute.

  • Add the rest of the ingredients and bring to a boil.

  • Season with salt and pepper to taste and simmer for 20 minutes to allow the flavors to blend.

For the béchamel

  • Heat your oil in a small saucepan, then add 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 béchamel does not thicken*

  • Add your vegan mozzarella and mix with a spoon until melted.

For assembly

  • Place the tomato sauce in the bottom of your baking dish, followed by a layer of crispy eggplant, a layer of béchamel 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 with an extra layer of crispy eggplant, the rest of your béchamel sauce and some more vegan mozzarella.

  • Bake uncovered at 350f for 30 minutes, then broil for 3-4 minutes so the top is nicely browned. 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 the slices come out nice and clean.

  • Enjoy with fresh basil, vegan parmesan and a fresh salad!

Béchamel sauce can be tricky if you don’t get precise measurements. If your sauce does not thicken you can add more roux to thicken it (the flour/oil mixture). In another saucepan, mix equal parts oil and flour, then mix into your sauce. It should thicken after mixing it!

Portion: 1serveCalories: 608kilocaloriesCarbohydrates: 94.5gProtein: 16gFat: 19.8gSaturated fat: 9.5gPolyunsaturated fats: 1.82gMonounsaturated fat: 6.62gSodium: 716.2mgPotassium: 1071mgFiber: 14gSugar: 12.2gVitamin A: 33.24UIVitamin C: 6.32mgCalcium: 348.8mgIron: 4.2mg

Keyword easy vegan recipe, eggplant parmesan, eggplant parmesan, baked eggplant parmesan, vegan eggplant parmesan

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