Vegan Eggplant Parmesan

This is fab! As others, I also made subs as well as stacked eggplant with tomatoes/basil. So many possibilities. Thanks!

I made a double batch of this and eat from it all week I cut mine 1” thick and just very lightly under cook it because I just pop 2 in air fryer with a little cheese for 5 mins to reheat and top it with a warm marinara sauce it is the best ever and the easiest. Thank you for the recipe oh btw I am vegan so I substitute the eggs for Just Eggs,use plant milk and nutritional yeast and vegan mozzarella.

Hi! We made this and it is awesome! The salt step at the beginning really makes a difference. You mentioned that it doesn’t reheat well, but we warmed them up in the air fryer and they turned out just fine. Actually made sandwiches out of them. Enjoy!

Made, loved, saved! Repeat!!!

Omg! So delicious, definitely worth the little bit of work. Will be a go to dish 🤤

That was ABSOLUTELY AMAZING!! Followed the recipe, no tweaks. Incredibly tasty and satisfying. 🤗 I want to go get another eggplant to have it again tomorrow 😄

The best eggplant parm I have EVER made! Not kidding!!

Amazing, the vegans and omnis loved it….used Chinese eggplant (personal preference), and some garlic powder in the flour. Didn’t even need any marinara. Definitely making again!

This was phenomenal. We toasted bread, then broiled with marinara and extra vegan parmesan and then topped with the eggplant. Yum.
Only issue for me was how quickly the slices went from lightly-browned to very-dark-brown in the pan. This was likely due to using an iron skillet and I would use a medium-low setting for it next time.

I made this tonight, and it was delicious. This is the first time I’ve ever had luck breading anything. I’m going to try making fried zucchini and fried green tomatoes with this recipe.
I made a few modifications:
I cooked the breaded eggplant in my air fryer instead of the oven and skillet. I fried five minutes on each side at 400°, and the texture was perfect.
I didn’t have a full cup breadcrumbs, so I used a combination of 1/3 breadcrumbs, 1/3 Bob’s Red Mill quick cooking steel cut oats, and 1/3 almond flour, which worked well.
I left the salt out of the breadcrumb mix, and didn’t miss it.

Hi! This was a really good recipe. I cut the eggplant length-wise and salted it and all the steps to pull the water out. I, also, did that and did an errand to shorten the recipe preparation time. I crisped up the eggplant in the pan after baking. I used rigatoni for the noodles and a HEB brand marinara. My daughter and I loved it.

Last night I made this dish with spaghetti. I followed the recipe 100% and added crushed red pepper for some added spice. I made my slices thinner than 1/2 inch which really helped speed up drying, and allowed them to be crispier. I also added Daiya mozarella cheez shreds after food was plated; drizzling my sauce over the eggplant and the pasta. This dish is so good that I’m locking it in to my rotation. I intend to prepare my eggplant this way to make eggplant lasagna, as another commenter mentioned. Thanks for sharing and thank you Minimalist Baker for providing this yumminess for all of us foodies!!!

This is amazing! It has become my family’s favorite vegan meal.

I made this last night! So ridiculously delicious. Followed the recipe to the letter for the eggplant except for using oat milk instead of almond. Eggplant turned out perfectly crisp and flavorful. Instead of pasta we paired the eggplant with spaghetti squash noodles and used Rao’s tomato basil sauce instead of making our own. It was honestly the best vegan meal I’ve had since we’ve all been locked in during quarantine! We’ve been cooking A LOT but this one was special. Great anniversary dinner for me and my boyfriend. Thanks for sharing!

This is so labor intensive! Excited to eat it although be very careful transferring eggplant in and out of the oven. I burned the ^%#* out of my finger!

Excellent method and outcome. Absolutely delicious. I follow it to the letter and I’m thrilled every time.

So good this should be illegal!

The first time I made this I used large egg plants and because i had crumbing mixtures left over, huge sweet red capsicums. I omitted the flour step (because it was too high in the cupboard to reach) and dipped straight from the cornflour/milk to the crumb mix. I also did not sautee/fry the eggplant/capsicums as recommended, putting them into a very hot fan oven instead which got them nice and crisp. These Vegan parm-crumbed vegetables have become a staple in my house, often appearing in pasta or salads or, my favourite, with spiced chickpeas and vegetables in a Buddha bowl.

Minimalist baker makes eating good healthy food so easy when it’s this delicious!

I had all of the ingredients on hand including MB’s vegan parm so no subs needed. I was able to setup the dredge bowls while prepping the eggplant . Rotating the eggplant from roasting to pan-frying is seriously genius and the batch was super consistent!
The eggplant was killer— I paired with spaghetti/zoodle combo and Rao’s Fra Diavolo sauce for a kick. Topped with a little Violife Mozz shreds and fresh basil. 5* all th way!

I made the eggplant parmesan tonight for dinner, however I made it into eggplant lasagne as my husband loves this dish. I layered sauce eggplant and tofu cheese mixture I make. It turned out fabulous, and had great flavor. My husband said it was a ten! Thanks for a great recipe. I will be making this again!

I made this for the first time tonight and loved it!
It was so delicious and will definitely be in our rotation. Although I will admit it was a little bit of work, it wasn’t complicated at all which I appreciate. I would highly recommend this recipe.

I’ve made these a few times, with different modifications. Everytime it turns out delicious! This time around I skipped the frying because of gallbladder issues and it turned out good still! I broiled it for the last few minutes! For those on lowfod map you can just use nutritional yeast instead of vegan parmesan (cashews and garlic are high fodmap). All in all YUM!

I have made this multiple times it is so easy and taste delicious

This was great!! I had a badddd craving for some vegan eggplant parm and made this for the roommates and I last night. 2 non vegans loved it! I doubled the recipe and would use less Panko breadcrumbs in the breading/cheese mixture but that’s just me.

The extra step was totally worth it and barely took any extra time, the salt tip was great, and I just had a lot of fun making this dish. Thank you so much :)

Instead of frying, I baked on a cooling rack on the baking sheet and they got perfectly crispy. I was worried about skipping that step, but was so pleasantly surprised by the crunch. Would definitely make again!

This was amazing – I am so bad at frying things and this was so easy. My friends loved it. It got so crispy that even when I melted vegan cheese and sauce on it they remained crispy.

This is the best cooking method for eggplant “parm” I’ve ever come across. Life-changing; thank you!

I had cut my eggplant thinner and it decreased the cooking time and still made them crispy. My eggplant hack is that I cut them and salt them one day ahead during food prep (usually after a meal or on Sunday when I make lunches items for the week) and layer paper towels in between the eggplant and slide the entire contraption into a ziploc bag. I’m sure that food scientists can tell me 5 ways that this is bad, but it’s worked for me!
I wasn’t looking for a vegan recipe, but my husband had used the last eggs for breakfast this week and we were out! The milk and cornstarch worked well as a binder. I cooked them in the air fryer – 380 degrees 4 minutes on one side and 3 minutes on the other.
We ate them alone as a snack. Next time I think that I’ll add some spice to the Panko or use marinara or Ranch as a dip. Even plain, it was a delicious food!

Made this last night, I like to spice things up, added chili flakes to the bread crumbs. It was delicious, my family loved it

Thank you for the recipe

Very delicious. I used half vegan parm (follow your heart brand), half nooch. Also just used jarred sauce with fresh basil added. Excited to see if I can resurrect my leftovers tomorrow!

This was a super hard recipe to make it took hours to do but the results in my opinion are worth it

Amazing!! Thanks for this wonderful recipe! Our whole family loved it – including our three year old ;) Thats a true win!

Delicious! Instead of baking/pan frying, I cooked them in an air frier. 375deg for 8 minutes then flip and cook for 3 to 5 minutes.

I made this recipe for the first time. It was absolutely AMAZING!!! I have never eaten eggplant before nor have I made vegan foods. I did a little alteration for the sauce and added a little beyond meat to it and just a little garlic. I will be making this again. Thank you so much for sharing your recipe.

We made this for dinner last night. I used both nutritional yeast and extra regular parm. (I can’t find a vegan parm I like.) Do not skip the extra browning step. It did take longer than I expected, but totally worth it. I served it with edamame spaghetti and jar marinara to simplify the meal. Loved it!

Just made this. It was wonderful! I followed directions exactly. Used Carb Nada pasta, Violife vegan Parmesan and home made marinara. The crispy texture of the eggplant was perfect and so satisfying. Takes a bit of time to prepare but worth every minute. Thanks for a super good recipe that we will make often.

Absolutely perfect, thank you!

This was amazing!!! Thank you! I used violife Parmesan that you shred, I love it.

Delicious recipe. I used a pretty wide eggplant and it worked out great. Also, I found a way to reheat and have it just as crispy the second night. Keep the eggplant you don’t eat the first night away from sauce and store it in a sealed container once cooled to room temp. Night 2, put a cast iron skillet in the oven and preheat to 350. Place leftover eggplant in a single layer for 15 minutes, flip and give it another 10. Voila! Crispy eggplant two nights in a row!

I followed this recipe exactly, and it did not disappoint. There was no bitter taste to the eggplant. I doubled the recipe, and made my own marinara; start to finish was 90 minutes. And absolutely do not skip the browning the eggplant in the skillet. I will be making this again!

I love this!! It’s simple and delicious. Even the non-vegans in my life love it.

First, let me begin by saying your recipes are always amazing. Out of the the countless recipes I l have tried, they are always amazing.

My weekly veggie tote has been coming with eggplant recently. Until tonight none of us in the house liked eggplant. This recipe is absolutely amazing. I followed it almost exactly and used nutritional yeast in place of Parmesan. The only modification I made was adding garlic powder to the bread crumb mixture. This recipe was flavorful, light and crispy. The eggplant was actually perfect!!! Thanks for another great recipe.

This was gooood!!! Took a little bit of time, next time I would completely have the eggplant all fried and cooked in the oven on keep warm, so then last minute when you’re ready for tea all I have to do is cook pasta and heat the sauce. Topped with basil and was spot on. Winner

I made this tonight. I’m not really a fan of eggplant but they were in our weekly vegetable box. But, having said that. It was delicious. I didn’t fry the eggplant, I just baked them and they were perfect.

Thanks for the recipe, I don’t need to fear the weekly box and I’ll definitely look at all your other eggplant recipes.

Although I served my husband his sauce and pasta, mine vegan, we both loved the eggplant!!!! Will do again and again.
I used canned coconut milk, and I always air fry, but with some spritzing with olive oil ,
they were crispy, light and delicious !!!

This recipe is amazing! I tried a few pieces in our air fryer and it was just as good. Even better… we reheated leftovers in our air fryer and they were just as good as fresh! Thank you so much

I made this recipes which my family and I liked very much. I wanted to make a vegan alternative to eggplant parmesan. We made with saffron spaghetti and Cesar salad. It was fun and easy to make. I will definitely make this again! Thank you for posting this recipe!

Good recipe, I tried to follow almost exactly but with the oven at 400F the eggplant was done in 25 minutes (oven thermometer verified), maybe my slices were thinner. I found it too much work to both bake and pan fry, next time I will just use some olive oil spray and bake. Also, my eggplants are the Rosita variety, home grown in SW Florida. These have no bitterness and do not need salting. Now I need more recipes, I still have 18 more eggplants to harvest. Thanks for the recipe!

I made this using “greenhouse globe” eggplants, which are smallish so I didn’t need to salt and dry. It was delicious. I also used homemade breadcrumbs with grain and seed bread. My omnivore husband added grilled chicken to his, but I found it very satisfying as is. I did add sauteed mushrooms to homemade tomato sauce which substantially “beefed” it up as well. I did not fry, but lightly sprayed with EVOO the eggplant after baking them halfway and flipping.

There have been zero eggplant fans in our house until tonight. Thanks for helping me redeem this gorgeous vegetable!

This was a big hit tonight! My 1yo, 3yo, and husband all went back for a second helping. I made the recipe as you posted it and it turned out so good. Definitely one of our top recipes around here now!

Tasted great. A little time consuming so plan for that but easy and everyone liked it.

I am blown away by the flavor of this recipe!!!!! My Italian non-vegan husband was very impressed with this dish ? I used italian breadcrumbs instead of panko

This was very good. I found white eggplant which ended up being a more creamy texture than the regular purple, however both were good. For the pasta I made a vegan tomato cream using oat milk, canned peeled tomatoes and a little tomato sauce with oregano salt and pepper. It made it a little sweet with a creamy tang. ? thanks for posting.

We loved this vegan recipe for Eggplant Parm!

This recipe was amazing – non-vegan husband approved! The crispier eggplants were the best in my opinion so, next time, I’ll crisp them all more in the frying pan. Made it completely GF and it was perfect!

This recipe was delicious…thank you for putting it out there!!! You have a follower!

I don’t leave comments but this recipe was absolutely delicious. We enjoyed a lot. Thank you so much for sharing. I won’t change a thing, definitely a keeper

All I can say is omg!!! I changed to a plant based diet a little over a month ago. I have not liked eggplant for my whole life but decided to give it a shot because I need try and learn to like more veggies and fruit. This was the best recipe I have made since the switch!! I could eat it everyday!! I cant believe I have waited until now to try eggplant parmesan!! It was so flavorful and crispy!! So much better then chicken parmesan ever was!!! I used nutritional yeast in the bread crumbs and topped the whole dish with vegan parmesan. Thank you do much for sharing the recipe!!!

Five stars is not enough for this tasty dish! I would like to give it 100 stars. I followed the recipe pretty much exactly and these babies turned out perfectly–crispy and delicious! Maybe a little labor intensive, but it was well worth it for the end result. I did have to use more olive oil during the frying pan portion because I felt like the eggplant sucked it up. I served them with a spicy red pepper jarred marinara which actually gave the dish some nice spice and some angel hair pasta. I even brought some for lunch today and I don’t care if it’s a little soggy. I could honestly eat this once a week.

Oh, man. I took a risk on this one. I’ve only had eggplant once before, and it was only okay. But my husband thought it sounded good for dinner, so I went for it. And this was MINDBLOWINGLY good. I made pasta and served it with a jar of Rao’s marinara, but I didn’t even want the pasta. I just wanted to keep eating the eggplant. Amazing recipe! Also the vegan Parmesan is so satisfying.

My family loooves this recipe! I have 5 kids and they fight over who gets the most and who gets leftovers as a snack the next day. And none of them claimed to like eggplant before this dish. My boyfriend thinks it’s delicious, too. I make the recipe as written, except that I use Follow Your Heart brand vegan parmesan instead of making my own. It turns out beautifully every time. 10 out of 10, would recommend! Thanks for all your recipes, Dana! I’m so glad I found your website when I became vegan, you made all the difference for me :)

I was skeptical about making this without eggs but was pleasantly surprised! The eggplant turned out tender-soft yet crispy. Saving this one!

I was pretty sure I disliked eggplant from past encounters, but I received one in a produce box and thought I’d give it one more shot with this recipe. So good!! My husband went crazy for it too. Definitely a game changer with eggplant :)

I thought browning it in the pan soaked up a lot of oil so I preferred just leaving it in the oven a couple extra minutes though to cut out the fat.

I’m super late to actually make and comment on this, but the eggplant was great! Even the non-vegans in the family really liked it. The only change I made was to peel the eggplant (dietary restriction). Rather than serving it traditional Parmesan-style, I made it as a side dish and served it with pesto (the Bestest Oil-Free Pesto from the Isa Does It cookbook) and it was a really nice combination.

This was delicious. I altered the recipe a little bit, adding fennel to the panko mix and not frying the pieces. Instead, I turned up the heat to 435 degrees and baked for the full 30 minutes.

I asked my husband (non-vegan) what his favorite thing that I make is, and he named this recipe! I follow the recipe exactly. I use vegan Parmesan when I have it, but nutritional yeast works well too when I am out of parm. Maybe I’m just lazy, but I feel like this recipe is a little bit of a labor of love compared to the other recipes I make from MB! Totally worth it though! Thank you Dana!

Hi Guys Will and Mim here
Made this recipe for dinner tonight (in bed now) really hit the spot we were:
Satisfied
Inspired
Connected
And the eggplant was:
Super crispy and Soft
Delicious
WOW
Thanks for ya amazing recipe “Minimalist Baker”
:) ‘,;-*

So. I tried this a few different ways because I was curious & had waaay too much time on my hands.
1) I made some by following the exact recipe & it turned out AMAZING! it reheated just fine in my air fryer, and i imagine it would reheat just as well in a toaster oven!
2) I made a few by just spraying them with oil and putting them back in the oven. These reheated well also.
3) I made the last few solely in my air fryer, which is a great option for people trying not to use oil! Good reheated.

I’m a firm believer that most things taste better fried in oil, and this goes for this recipe. Every other version I tried worked just as well though & turned out even more crispy than in the oil (but i may have just used too much oil in the pan). Hopefully this helps someone!

I made this to the t and it is seriously delicious. Will be a new one in my rotation.

Your so awesome, I absolutely love love your recipes!! Thank you!! ?

This was absolutely amazing! An 11 on a scale of 1 – 10! Crunchy just as you said. Perfect consistency. I scrimped a little and used Rao’s arribiatta sauce. My husband said it was the best eggplant he has ever had! Thank you so much. I love all your recipes and belive it or not I have made Three from your site this week alone.

I usually avoid making eggplant Parmesan because it never taste like the restraunts. This recipe right here is superb. The only thing I did was add more oil to my frying pan other than that I followed the instructions. Again excellent recipe.

I made this tonight. This dish was delicious.

I was scared to make eggplant parm. From what I’ve heard, the process is long and dreadful. After making this recipe, I can honestly say this was easier than easy. Even taking the eggplant out of the oven to crisp up on the skillet was fun and satisfying. I will be making this at least once a week and definitely Christmas. You say that is does not reheat well, but here I am eating it the next day and its still just as delicious. Thank you for creating delicious, simple recipes. You have made me love cooking!

I’ve made this recipe a couple of times now. So delicious! Love the crispiness to the eggplant and overall doesn’t take too long for a great dinner!

I made this recipe tonight and it was AMAZING!! We served it over POW! lentil pasta and an organic marinara sauce. For the “crisping” portion of the eggplant I did use more than 2tbsp of EVOO; I used enough to generously cover the bottom of my cast iron skillet but drained on paper towels to get the excess oil off before putting back in the oven. It was so good!!

Made this tonight and I must say this is AMAZING!! A little work but definitely worth it!! Eggplant is intimidating and with your step by step method, it made it foolproof!!

This was amazing! When originally reading the recipe, the step of saute-ing the eggplant in the middle of baking seemed like it would be a lot of fooling, but the extra crispiness really was worth it! Made it for a mixed group of meat-eaters and vegans and everybody liked it!

I made this this evening with Rao Roasted Garlic sauce. Browned eggplant slices in skillet, then baked in oven, then layered slices in a baking dish with vegan mozzarella and above mentioned sauce.
Oh my goodness! So delish!!! Thank you so much for you amazing recipes. You make Vegan living manageable!!

My family of meateaters LOVED this recipe! Thank you! I never liked eggplant this much. Crispiness was perfect!

Great recipe. Got the texture and crispiness I was looking for (note: I used Bob’s Red Mill Egg Replacer in the almond milk mixture). So gooooood. Thanks.

Incredible! Tried the Nutritional Yeast option and it was so tasty. Thank you for a great vegan recipe!

Thank you for an awesome recipe. I had no cornstarch, so I subbed almond flour. Did not measure, just gradually added to thicken but not thicken too much. Like suggested in another comment, I used a cooling metal rack to lift when baking. And I had forgotten the salt part before first rest, but did it, and rested again and rinsed. I had read the warning to do to avoid bitterness. Might have browned more by airing more. I have never eaten egg plant. It turned out golden brown, but I was still a bit afraid to try. Once I took a bite, I quickly ate it all. Wonderful texture, it was very much like the flavor I remember. All about the spices. I used a garlic, basil pasta sauce which I think helped. The egg plant had no aftertaste, and really surprised me.

The only thing was it made over 10 pieces. I ate only 2 and was full. You had mentioned it does not reheat well. So after letting it completely cool off I packaged and put in the fridge. Will take out and bake each serving, maybe use four to make a mini layered pasta casserole. Hubby would not even try it, and i am stuck eating the rest. So maybe suggestion would be to look for recipies that call for eggplant that saves and do this along with another the first night. Saving the reheatable one for tomorrow’s lunch. Not sure if even possible. Definitely worth trying. No longer intimidated by cooking or eating eggplant. Thank you for sharing.?

Eggplant parm has always been my favorite dish, pre and post-vegan days. I made this last night (followed it to the letter) for a friend who never had eggplant in any form and it was PERFECTION! The best eggplant parm I have tried, and my friend said it was the best thing she EVER had. Thank you so much! Mangiare!

I made this dish with some cook liberties, overall, I think the recipe was amazing…but I would suggest updating the tip to sprinkle “generously” with sea salt, to just sprinkle. I usually do not cook with salt at all (possibly why I am a little more sensitive) I sprinkled with Sea salt and just thought even after washing it off and letting it dry it was a little salty. Other than that, thanks for sharing the tip as Eggplant is often bitter and I never knew the trick. I am thinking that I will use, slightly less than a sprinkle and I am sure it would be fine. My egglplant was devine!

Delicious !! This is my first time making a dish with eggplant. The vegan bake is awesome I’m lactose intolerant so I skipped on the cheese, however; the dish came out wonderfully cooked .

I’ve made this, but I didn’t bother salting the eggplant. I’ve read several articles online that say as long as the eggplant is young and firm salting is not necessary. So I skipped that part and the eggplant turned out great!
For the eggless dip, I’m wondering if you could replace the water/cornstarch mix with an aquafaba/cornstarch mix instead? Thanks for yet another great recipe :)

I have an egg allergy and have tried many different ways to bread fried food…this recipe makes the best vegan chicken cutlets that I’ve ever had!! Thanks for the recipe! Five stars for sure! Oh yeah, the eggplant comes out good too.

Made this and it took longer than expected but it was worth it! Mine didn’t brown as well as I would have liked them to in the skillet. I used my cast iron skillet and the extra crumbs were burning faster than it was browning the eggplant. Before I took the eggplant out of the oven I put vegan cheese on top to melt a bit and it was great!

Extra crispy. When I was done, I ate some eggplant pieces by themselves fresh out of the oven. Yum. I’m

After being served more awful eggplant dishes at weddings/events than I could count, I was avoiding it completely, but decided to give it a go with this recipe. I’m so glad I did! This was amazing. So crispy and delicious!

Absolutely delicious! It’s a bit of a process but so worth it in the end! Definitely a new favorite! Thank you for sharing !

subs: plain cashew milk, hemp seed flour, tapioca flour for cornstarch, spaghetti squash- only because it’s what I had on hand. Normally try to cook without oil but did use olive oil. Followed your suggestion of oven frying & pan frying. Grew up only pan frying eggplant for parm. This was a game changer. Added oven crumbs to the squash. So delicious! Omni husband went back for seconds :D ! Definitely a new favorite. Thank you for sharing. 10 stars **********

Took us probably 2.5 hours to make but was so totally worth it. Turned out amazing! We made cashew mozzarella and basil pesto to blob into the parm rounds before they went into the oven for the last few minutes. Served it with spaghetti marinara. A++

This recipe is AMAZING. We went vegan about a month ago, so I’m new to all of this. My husband said this is the best thing I’ve made EVER. Thank you SO much for sharing your recipes! :)

I broiled it at the end instead of switching back and forth to the frying pan and reduced some more steps! Also I put a cooling rack over a cookie sheet and it made it crispier and I didn’t lose as much breading. Love this meal!! Thanks!

I am now a fan of eggplant!! Follow the tips to make it just right!! Love! Thank you!

I must admit that I was intimidated and skeptical about this recipe, however it turned out to be very delicious. I made a mistake by mixing the flour with the panko and seasoning, yet it was still very good. The eggplant was crispy on the outside and soft on the inside. I will definitely make this again. Since I was making this for the first time, it took more time to make than I had planned. I am sure it will be quicker now that I know what to do.

I love this recipe! Definitely one of my favs

I’m just playing around with eggplant. Your recipe was a hit! I made a sweet potato tomato sauce to pair with the eggplant. I’m trying different vegetables that I would never have tried before to make. I’m going to try Brussel sprouts next.

Turned out Great! Loved it?

Absolutely loved this recipe. The combo of pan searing and baking is perfect–our eggplant was super crispy, and the coating was wonderful.

We served it with some quinoa tossed in marinara sauce, and it was a very satisfying dinner.

I found this recipe on a Google search and it did not disappoint. My kids loved it and went back for seconds. I can’t wait to try more of your recipes now ?

This was SO delicious!! That extra step of frying each piece of eggplant was definitely the kicker – they turned out so crispy and flavourful. Thanks for sharing Dana!

I love eggplant and make it often, with different approaches. This recipe is EXCELLENT. Yes, a little more involved than I tend to do, but the results are worth it and I will definitely make this again. The crispness and flavor of the eggplant were perfect.

I have never made eggplant and have to say this was great! Loved it!!

Made this tonight for dinner and WOW!!! So delicious!! Even my “I hate everything considered Vegan” boyfriend loved it and was proven wrong! Definitely a new favorite, thank you!

I absolutely loved this dish! Texture and taste was SO yummy. Thank you :)

Just finished scarfing down this meal. It was amazing! Best vegan meal I’ve had.

I made this a few days ago, I am vegan. Absolutely amazing buttt one this that was a bit over powering, and I’m not sure what I did wrong but the eggplant was very very salty from the salting step. I thoroughly raised the slices. I’m not sure what went wrong but other then that tasty! :) thanks so much❤️

I made this with my son’s girlfriend, and it was amazing!!! I only had fat eggplant, as that was the type of eggplant it was, so I cut it in very thin slices, maybe 1/8″. Cassandra doesn’t particularly like eggplant, but she really liked this! I also put some pesto on my noodles. It gave them a little color and kept them from sticking, because I served everything separately and let everyone put the ingredients together on their plate. That way, the eggplant stayed crispy until ready to eat!

I made this today with lentil pasta. I broiled the eggplant for 3 minutes at the end and it is nice and crispy. Thanks for the recipe!

Absolutely loved this recipe, I’ve never made this before and it turned out perfectly. I followed the directions and it turned out better than I hoped.

Dana-

This is such a delicious dish! Thank you so much for sharing! We recently went vegan for a month to try to help my migraines, and although it didn’t help, we found some great recipes, many of them here on your blog, but this by far is our very favorite, and it’s in our regular dinner rotation now. The kids wolf it down, and so do we. Although we’re back to a more flexitarian diet with occasional meat and dairy now, this recipe is still going to be made often- so happy it won us over on eggplant, which is a vegetable we’d never liked before. Thanks again for sharing it. Yummy, yummy, yummy!

Janis

I made this last night. Instead of frying the eggplant I used olive oil instead of the nonstick spray I and it created the crunch without having to fry them. I didn’t have any cornstarch so I just used flour. They came out DELISH! Thanks for the recipe!

I made this tonight, and wow!!! Why make any other eggplant “Parmesan” recipe?! My husband and I (plus our four little ones) are doing vegan for a month and we all loved this dinner! Perfecto!

Ohmygahhhhhd, this is AMAZING. I didn’t even want the pasta. I just wanted like 14 eggplant rounds.
(Also cheated and used real Parmesan)

This recipe is fantastic!
Do follow the tip on salting and toweling off the eggplant. The most important tip is to “par-cook” the eggplant slices after salting and patting dry. This step cooks out more of the water from the eggplant and helps to achieve fantastic results.
I did not have enough panko so I added some ground almond meal to make up the difference of the panko measurement and added 1 TBSP of nutritional yeast to the crumb mixture.
This is the BEST preparation I have seen for eggplant, I cook professionally and am a Sous Chef at a fine dining restaurant. I will adopt this as my go-to recipe for eggplant.
Thank you for experimenting with this Dana!

Amazing!! All my kids devoured it! Thank you!!

I made this tonight but I skipped the olive oil part, because I’m an oil free vegan and it turned out great, anyway! Still crispy and still tender in the middle. I was quite pleased. So pleased in fact, that I made another dinner that same night for my daughter and her boyfriend who came to visit. Wow! Thank you for this recipe.

I’ve made this twice this week! Oh my gosh – it’s so incredibly good!

I made this tonight (with a few tweaks to the spices since I’m not a HUGE fan of nutritional yeast so used a lesser amount) and it was delicious! Thank you so much! My kids and eggplant-suspicious husband loved it too!

Thank you for this recipe. I made the Vegan Eggplant Parmesan this evening. It came out looking just like the pictures and tasted great. I substituted Italian seasoning (containing basil, oregano, marjoram and thyme) for the oregano, and I used brown rice flour in the first dipping bowl. After dipping all of the eggplant, I had leftovers in the dipping bowls. Rather than discard them, I combined all of the leftover dipping ingredients and squeezed them into a miniature loaf which I baked with the eggplant. This loaf turned into a tasty little biscuit.

Made this tonight and it was amazing. I used to be addicted to the trader joe’s frozen eggplant parmesan but too many ingredients in it for me! This is a new favorite! The browning in the pan really made it extra crispy and delicious.

If you are an eggplant fiend, run to make this. If you are not, RUN to make this! The method of pressing the eggplant to further remove residual moisture worked brilliantly well. The final product was beautifully crisp and crunchy. Leftovers made a wickedly good sandwich filling, sauce and all.

This is fabulous!!! I ‘ve made it a few times and we really enjoy it. Thank you for sharing. xoxo

This was amazing. We made sandwiches out of it and I added some bocconcini balls. I immediately emailed my friends and attached a link to this recipe. Thanks!

This recipe was AMAZING and easy. My whole family loved it, even my husband who said he doesn’t like eggplant because it is too mushy. I did the step for added crispiness and it turned out great. I will be making this many more times. Thanks!

This recipe was the BOMB!! My son and I loved it! I doubled the recipe and used both parmesan cheese and nutritional yeast. Also used flax milk for the milk mixture. It was crispy and delicious!! Will definitely be making again!!

Just made this for dinner tonight (my first recipe with eggplant ever!) and WOW this was delicious. I used egg instead of almond milk and cornstarch, and had to add more olive oil for every fry (I couldn’t get the browning without a full layer of oil in the pan) but overall major success! Thank you for making this so easy to follow :)

Made this last night and it was awesome!! Even my eggplant-dubious partner loved it, and it’s now on the regular list. ;) I will admit that I skipped sweating the eggplant – I have had bad experiences with bitter eggplant in the past, so I always taste a raw slice to check before I start cooking, but I don’t often come across bitter eggplants in Brisbane. Not quite sure what the deal is with that, as I remember getting them as a kid. I also subbed in fresh rosemary for oregano (cuz I didn’t have any), but it turned out brilliantly! Thanks so much for sharing. =)

Thank you so much for this recipe! Made it tonight and it was awesome. Hubby is not an eggplant fan so I fixed him a chicken breast using the same method and baked them together (we are not vegetarians). Both were great. I will be making this again!

WOW!! I used the nutritional yeast instead of the vegan parmesan and melted cheese on top towards the end… came out better than I’ve had in any restaurant before. I’m obsessed with eggplant now! I knew I wasn’t going to be able to eat it all at once so I battered all of the eggplant, cooked what I was going to eat then ad then refrigerated the rest; they still came out fresh when cooked! Thank you for this fantastic recipe!

Awesome recipe! The eggplant is perfectly crispy on the outside with just the right amount of tenderness inside. Mmmm.:)

My non-vegan grandparents had nothing but compliments.:)

I made this tonight and my husband,who is not an eggplant lover, was completely blown away! It’s delicious! I didn’t have corn starch on hand so I substituted it with 3tsp of flour and it worked really well. Thanks for sharing!

Am making this for the third time tonight because we LOVE it! Also served it at a family gathering and it was devoured. Thank you for giving us so many amazing recipes Dana! You are a blessing to a new vegan. I am having your World’s Easiest Cinnamon rolls for dessert tonight as well, leftover from a couple days ago. Thank you thank you thank you!

I loved this! It was the first meal I ever cooked completely by myself, and my family loved it. Very easy, very delicious!

Hello! Been a Vegan for over 2 years and LOVE it! Wanted to prepare eggplant for Christmas along with the traditional meal and saw this recipe! I followed the directions and my meal was a BIG HIT! Everyone enjoyed it, even the meat eaters! I used Vegan Parmesan and whole wheat pasta! I made a simple Marinara sauce from scratch and added Baby Portobelloes to it! VERY PLEASED with the dish! In fact I’m preparing it for New Year’s Eve! I really appreciated the eggplant prep tips.

Ok, i have had eggplant parm fails before but since every one of the recipes I try from this site is a hit with all 3 kids and has made cooking fun again i thought, “heck, why not give it a try!” and now i have another new recipe in the rotation, children that don’t hate eggplant and a full husband. Life is good, thank you yet again!! This is my favourite site :)

Thanks for helping me veganify my traditionally just vegetarian eggplant parm in a last minute Christmas crunch! I finally made the leap to vegan this year and while I’ve been making dairy-free parm for years, just realized last night, oh shoot, the eggs! What ever will I dip my eggplants in? The almond milk/corn starch (and the baking before a quick fry tip) worked perfectly. Hope you had/are having a wonderful holiday. Looking forward to looking around your site for more yummy dishes!

Your vegan cashew parm has changed my life. My family uses a double batch every two weeks.

Did a double batch of the eggplant for the first time tonight. Did some as directed with flour and panko and some using crushed gf cracker crisps. (I accidentally double the cheese and loves the extra flavor.) Ran out of time trying to get everything on the table at the same time for our family of 8, so I skipped the frying. Spritzed with oil and baked until golden. Absolutely amazing and still crispy! I was shocked when the kids asked for seconds!

One extra eggplant in the fridge waiting to be turned into cheese sauce.

Have loved every MB recipe I’ve tried!!

This was fantastic! I even sort of burnt my first batch on the stove, but they were still delicious. And once I adjusted the heat, they turned out perfectly. Your vegan dishes are life savers for my husband and I (recent converts.) I can’t wait to get your cookbook in the mail! Thanks so much!

Ok so I was seriously out paying complete attention when I made this and accidentally baked the naked eggplant and cooked it on the stove…didn’t get crispy, shocker! Then I went back and really read the directions…oops! Baked them again with the coating on it…ROCKSTAR! PS- the naked eggplant was amazing all on its own sans breaking too.

This was the most awesome dish Ive made since becoming a gluten free vegan!! It’s one that is definitely in the front of my recipe box now! Thanks so much Dana!! Please add this to your next cookbook! :)

I cooked this recipe tonight and was wary of having eggplant (tonight was my first time ever eating it). However, once I took a bite I didn’t want to stop munching on it. A++ Recipe. Thank you for posting it!!

Great recipe for a beginner. I have made it twice. Could use more sauce or spice. .

This is the best eggplant parm I have ever had. Seriously.

This dish is spectacular and so delicious. It’s certainly worth the effort, the best eggplant parmesan I’ve ever had! I used plain bread crumbs, otherwise I followed the recipe. I’ll absolutely be making this again and again.

Made this tonight and it was so delicious! Even my 10 month old devoured tiny little pieces, and this was his first time trying eggplant. I would agree, it is more involved than most of the meals I prepare, but it’s definitely worth it.