Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Prep Time: 20 min Cook Time: 50 min Total Time: 1 hr 10 min Servings: 6

The first time we ever had eggplant parmesan was back when Nathan and I were just cute little dating high schoolers! Back then, I would often have dinner with him and his parents, and for one of those dinners, my (now) father-in-law made eggplant parmesan on his George Foreman grill - and it absolutely blew my mind! Up until that point, I had very little exposure to eggplant, let alone eggplant that had been breaded and smothered in sauce and cheese - it was incredible! And since then, eggplant parmesan has been an absolute favorite dinner option for us! It's also definitely worth noting that - in addition to being delicious - this recipe is also extremely versatile! Whether you are looking for a quick and easy meal to pull together on a weeknight or a recipe to make ahead of time on meal prep Sunday, this is the perfect recipe for any occasion! We know you and your family will love it! 

Pairings:

Ingredients:

  • 2 large eggplants, peeled
  • 1 jar of your favorite pasta sauce
  • 1 batch of our 10-Minute Vegan Ricotta
  • 2 cups vegan parmesan

For Breading:

  • 3 cups panko breadcrumbs 
  • 1 tsp salt
  • 8-10 turns of fresh-cracked black pepper
  • 2 tsp garlic powder
  • 2 vegan eggs (we use Follow Your Heart VeganEgg!)

Instructions:

  1. Preheat oven to 375° F (190° C). Line two baking sheets with parchment paper and set aside.

  2. Mix together the panko breadcrumbs, salt, pepper, and garlic powder in a medium-size bowl. Prepare the 2 vegan eggs in a separate bowl. Tip: If you aren't able to find vegan egg substitutes, I have used lightly whipped aquafaba for this recipe before, and it worked pretty well! 

  3. Cut the eggplant into 1-inch medallions. One at a time, dip an eggplant medallion into the vegan egg until fully coated. Allow excess to drip off before dropping into the seasoned breadcrumbs. Using your hand that isn't covered in vegan egg, toss the eggplant in the breadcrumbs until thoroughly coated. Place on parchment paper-lined baking sheet.

  4. Repeat until all the eggplant is coated and on the baking sheets. Bake for about 30 minutes or until the medallions are browned and the eggplant is cooked through. 

  5. While the eggplant is cooking, prepare the vegan ricotta. Keep covered until ready to use.

  6. Coat the bottom of a 9in X 13in pan with 1/3 cup of pasta sauce. Begin assembling the eggplant parmesan by placing a medallion in the pan, spreading about 1/4 cup of ricotta on top of the medallion, and adding another medallion on top of the ricotta. Repeat until you have used all of the eggplant and ricotta. 

  7. Top the eggplant with an even layer of pasta sauce and then an even layer of the parmesan. I like to sprinkle on a few pinches of dried oregano, garlic powder, salt, and pepper. 

  8. Place in oven for about 20 minutes or until the cheese is melted and the sauce is bubbly!

  9. Enjoy! 

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