Name: Vegan Eggplant Parmesan Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 4 cups cornflakes; 1 cup raw cashews; 1/3 cup nutritional yeast; 1 tablespoon Italian seasoning; 1 1/2 teaspoons salt; 1 cup unsweetened soy milk; 1/3 cup all purpose flour; 2 pounds eggplant (2 large or 3 medium); 3 cups marinara sauce; 3 cups vegan mozzarella cheese shreds; 1/2 cup vegan Parmesan (optional, shredded); 1/4 cup chopped fresh basil

Jump to Recipe· 4.7 from 16 reviews

If you’re craving a hearty, comforting Italian classic without any animal products, I’ve got you covered with my fan-freaking-tastic Vegan Eggplant Parmesan Recipe. This dish is everything you love about traditional eggplant parm—crispy layers, rich marinara, and gooey melty “cheese”—but it’s totally plant-based and packed with flavor. Stick with me through this recipe and I promise you, the aroma filling your kitchen and that first delicious bite will make all the effort so worth it!

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Why This Recipe Works

Perfect Crunch: The cornflake and cashew crumb coating crisps up beautifully in the oven without frying.
Rich Creaminess: Combining vegan mozzarella and optional vegan parmesan layers mimics that decadent cheesy experience.
Flavors That Pop: Italian seasoning and fresh basil bring each bite to life with authentic Italian vibes.
Simple Techniques: Baking instead of frying makes it easy and less messy, with guidance to help you avoid drying out your eggplant.

Vegan Eggplant Parmesan, vegan eggplant parm recipe, plant-based eggplant parmesan, vegan Italian dinner, healthy eggplant recipes - The image shows a white baking dish filled with one layer of round slices of breaded eggplant, each topped with a bright red tomato sauce patch and a generous layer of melted light golden cheese. Fresh small green basil leaves are scattered on top, adding a touch of vibrant color. The eggplant slices have a crispy textured brown crust visible at the edges. A small wooden bowl with grated cheese is placed nearby on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in my Vegan Eggplant Parmesan Recipe come together thoughtfully to create layers of texture and flavor. Once you have good-quality eggplant and fresh sauces, the rest is just about building that perfect crust and melty “cheese” topping. Here’s a quick rundown of why I love these components.

Vegan Eggplant Parmesan, vegan eggplant parm recipe, plant-based eggplant parmesan, vegan Italian dinner, healthy eggplant recipes - Flat lay of thickly sliced fresh eggplant rounds, a small bowl of golden crushed cornflakes, raw cashew nuts scattered nearby, a mound of pale yellow nutritional yeast flakes, a handful of bright green chopped fresh basil leaves, vibrant red dollops of rich marinara sauce, and a pile of shredded vegan mozzarella cheese with soft white vegan Parmesan shreds on the side, all beautifully arranged with natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Cornflakes: They give the breading a fantastic crunch and toast nicely in the oven without needing oil.
Raw Cashews: Ground into the crumbs, they add a subtle nutty depth and help mimic Parmesan’s richness.
Nutritional Yeast: This is the secret sauce for cheesy, umami flavor in vegan cooking.
Italian Seasoning: Herbs like oregano and basil bring authentic Italian flavor straight to your dish.
Unsweetened Soy Milk & Flour: These create a thick, sticky batter to help the crumb mixture cling perfectly to the eggplant slices.
Eggplant: The star of the show! Choose fresh, firm eggplants with shiny skin for the best texture.
Marinara Sauce: Go for a simple, chunky sauce with herbs to keep that bright tomato flavor sharp and fresh.
Vegan Mozzarella Cheese: Vegan shreds melt beautifully and give you that gooey, melty top everyone dreams of.
Vegan Parmesan (Optional): A sprinkle of this at the end takes it all to the next level!
Fresh Basil: For a lovely herbaceous finish that wakes up each bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to shake things up a bit depending on what’s in season or what kind of cheese alternatives I have on hand, and you absolutely should too! The beauty of this Vegan Eggplant Parmesan Recipe is how easy it is to personalize while still delivering all that comfort-food goodness.

Variation: I sometimes swap panko breadcrumbs for cornflakes when I want a lighter crunch, and my family can’t tell the difference.
Gluten Free: Switch to a gluten-free all-purpose flour to make this allergen-friendly without compromising texture.
Nut-Free: If you have a nut allergy, try sunflower seeds ground instead of cashews—it’s a great substitute that keeps the umami pop.
Spicy Kick: Add a pinch of red pepper flakes to the marinara or crumb mix if you like a little heat.

Step-by-Step: How I Make Vegan Eggplant Parmesan Recipe

Step 1: Prep the Eggplant for Perfect Crispiness

Start by slicing your eggplants into 1/2 inch thick rounds—no peeling necessary unless that’s your preference. What I’ve found is that thinner slices can get soggy, and thicker slices might stay underdone, so 1/2 inch hits the sweet spot. While you don’t need to salt or sweat the eggplant, if yours is on the bitter side, a light sprinkle of salt and a 20-minute rest on paper towels before drying can help.

Step 2: Make the Crunchy Crumb Coating

Grab your food processor and pulse the cornflakes, cashews, nutritional yeast, Italian seasoning, and salt until you get fine crumbs. The mixture should stick to the eggplant but still be light and crisp. Whisk your soy milk and flour together until smooth—that’s your “wet” batter for dipping. For the best coating, dip each eggplant slice into the wet mix first, then dredge in the crumb mixture, pressing gently so it adheres well.

Step 3: Bake the Eggplant to Crispy Perfection

Place the crumb-coated eggplant slices on greased baking sheets in a single layer—crowding them will cause sogginess. Bake at 400°F for 20 minutes, then flip and bake for an additional 15 minutes. You want a gorgeous golden-brown crust. This baking method gives you that crispy edge without the oil splatter of pan-frying, which makes cleanup a breeze.

Step 4: Assemble Your Layers

In a casserole dish, spread a thin layer of marinara to keep things saucy and prevent sticking. Layer half the baked eggplant, then spoon half the marinara and top with half the vegan mozzarella. Repeat one more layer, then bake uncovered at 400°F for about 20 minutes, just until the cheese melts and everything is hot and bubbly.

Step 5: Garnish and Serve with Love

Once it’s out of the oven, sprinkle with vegan parmesan if you have it and a generous handful of freshly chopped basil. This fresh herb pop brings everything home in a wonderfully bright, fresh way. Serve up and watch your friends and family dive in!

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Tips from My Kitchen

Don’t Overcrowd: Give your eggplant slices space on the baking sheet so they crisp nicely instead of steaming.
Use Fresh Eggplants: Older eggplants can be bitter or watery—always pick ones with smooth, shiny skin and firm texture.
Pat Dry Before Coating: Any excess moisture keeps the crumb mixture from sticking well.
Let Layers Rest: After baking, let your dish cool for 5 minutes before serving; it helps everything settle for cleaner slices.

How to Serve Vegan Eggplant Parmesan Recipe

Garnishes

I love topping my Vegan Eggplant Parmesan with fresh basil leaves because they add a bright, peppery flavor that cuts through the richness. Sometimes, I also sprinkle a little extra nutritional yeast or vegan parmesan on top for that cheesy flair. A drizzle of good quality olive oil right before serving really elevates the dish too.

Side Dishes

Pairing this with a simple arugula salad dressed in lemon vinaigrette balances the richness perfectly. I also love serving it alongside spaghetti aglio e olio or creamy garlic mashed potatoes for a real comfort food feast.

Creative Ways to Present

For special occasions, I’ve layered this Vegan Eggplant Parmesan Recipe in individual ramekins for a cute, personalized touch. It’s a fun way to serve guests, and everyone loves the casserole’s bubbly top browned to perfection. Another party trick is layering it in a lasagna style with vegan ricotta, turning it into a decadent eggplant parm lasagna!

Make Ahead and Storage

Storing Leftovers

After it’s cooled, I transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so leftovers can be even better the next day. Just make sure to store fresh basil separately or add it after reheating to keep it bright and fresh.

Freezing

I’ve frozen this dish successfully by assembling it in a freezer-safe container and freezing before the final bake. When you’re ready, thaw overnight in the fridge and bake as usual—adding a little extra time until it’s heated through and bubbly. It’s a great make-ahead option if you want to prep meals in advance.

Reheating

To reheat, I usually pop a portion in a 375°F oven for about 15 minutes to revive the crispy edges and melt the cheese again. Microwaving works in a pinch but can make the topping soggy, so oven reheating is my go-to for texture and flavor retention.

FAQs

Can I make this Vegan Eggplant Parmesan Recipe without a food processor?

Absolutely! If you don’t have a food processor, put the cornflakes, cashews, and nutritional yeast in a large zip-top bag and crush them with a rolling pin until crumb-like. It won’t be quite as fine, but it will still give you great texture and flavor.
How can I prevent my eggplant from getting soggy?

Make sure you slice evenly, pat your eggplant dry before dipping, and avoid overcrowding the baking sheet. Also, baking at a higher temperature ensures the moisture cooks off quickly, keeping the crust crisp.
What’s the best vegan mozzarella to use?

Look for vegan mozzarella shreds that melt well, like brands based on coconut oil or cashews. I’ve had great results with brands like Follow Your Heart or Miyoko’s for that authentic melt and stretch.
Can I make this gluten-free?

Yes! Just swap the all-purpose flour for a gluten-free blend, and also double-check that your cornflakes and other ingredients are gluten-free. It’s an easy switch without changing any other steps.
Is it possible to air fry the eggplant?

Definitely! Air frying can give an extra crispy crust. Preheat your air fryer to 375°F and cook the coated eggplant slices for about 10 minutes per side, keeping an eye on them so they don’t burn. Adjust time based on your air fryer model.

Final Thoughts

This Vegan Eggplant Parmesan Recipe has become one of my absolute favorites for sharing with friends who are curious about vegan cooking or just craving a cozy, satisfying meal. It hits all the nostalgic notes without any compromise and is perfect for weeknight dinners or casual entertaining. Give it a try—you’ll love how approachable and flavorful it is, and I’m pretty sure it’ll become a staple in your kitchen too!