Vegan Eggplant Parmesan

Great recipe. Had a terrific dinner! I had Italian panko on hand, which is just panko that’s pre seasoned, so used that and skipped the oregano and sea salt. Perfect.

I made this and it turned out delicious! I used to love fried eggplant but all the local spots use egg. I left out the cornflour and used nooch instead of vegan Parmesan. I didn’t skip the frying step but mine was so crisp even without frying. The frying added more oil which I liked.

It was easy and delicious and I didn’t miss the egg at all!

So, so, so good! Trying to navigate my sons food allergies has been tricky, so I was so glad this turned out. Subbed half cassava, half chickpea flours for gf flour, flax and coconut milk for almond milk, used nutritional yeast, convection oven set at 375, and they were amazing! I’ve been looking for a good binder for breading that’s not egg and this worked perfectly. Thank you so much for this recipe!

I made this tonight and it was beyond delicious and I’m not even a good cook ( I’m a baker!). My boyfriend and I loved it! It will definitely be my go to recipe 😊

I love all of your recipes, but this one truly compelled me to comment. This recipe is AMAZING! The added step of frying the eggplant slices in the skillet really added that needed crunch. The only step I modified was the almond milk. I didn’t have any on hand so I used just egg instead, and it worked out great! I had to stop myself from eating the eggplant and put it with the rest of the meal.

Really good! I used homemade bread crumbs instead of panko. I’m going to try it with zucchini as well.

I was in a rush so I made some shortcuts. I used baby Indian eggplant, not bitter at all so no salting, dredged them in seasoned flour and used flax eggs. I just poured the flax mixture over the floured slices in a bowl and tossed them around. It worked surprisingly well, the flour did not come off and the flax is even stickier than egg wash. I coated them with the crumbs, laid on a sprayed baking sheet and spritzed the tops with oil and skipped the frying step. They were so good we didn’t bother with the marinara. I don’t mind them a bit soft when reheated so I made extra. The slices are smaller but made for a great bite-sized treat.
Thanks for sharing. I can see me using this for larger eggplant to use on burger buns for sandwiches. If you can find them, Rosa Bianca are a beautiful round shape and not bitter at all and a good size for your recipe.
Thank you again, I’m looking forward to trying more of your creations.

The recipe called for too much time in the oven

Yummilicious! My family loved this!! I just skipped the pasta, and topped the eggplant with vegan mozzarella slices and garnished with fresh basil leaves. Thank you!

I made this for my husband last night and we both loved it! Easy recipe to follow, excellent taste! Saving this to make again!

Fantastic recipe! I used nutritional yeast instead of Parmesan and they were great. Super crispy, really hit the spot. Topped with homemade marina and some vegan mozzarella, definitely a new go to for Italian night!

So delicious!!!! Thank you for the recipe we loved it!!

Seriously better than any restaurant version I have had. You almost don’t even need pasta … the eggplant dipped into marinara is delicious too! The recipe is slightly labor intensive if you are making a large portion, but worth it. 10/10 I will make this again. Even my meat loving boyfriend loved this meal.

This is a delicious recipe that is easy to make and easy to follow. I made it as a new recipe over the holidays for a family gathering and it stole the show. I’ll be keeping this one on file for a long time. Healthy, tasty, and easy ingredients.

This recipe was a total hit at our house! We made it as the recipe with one modification – the eggplant sat in salt for 15 minutes and then I patted everything dry for a few minutes, rather than the more passive drying suggested. It still turned out super crispy and delicious!

Thank you so much! 10/10 will make this again when we have eggplant!

This was a home run! I have very recently gone vegan (2 weeks) but have gone vegetarian a few times over the years and have a vegan bonus son, so I am adept to vegan substitutions. My husband is a meat and potatoes man, however. So far it’s been pretty easy. Tonight I decided to make a meatless meal; eggplant parmesan and roasted brussel sprouts. I did use Parm on his, but just left it off mine (this was my only deviation as I haven’t gotten nutritional yeast yet). He said everything was delicious! Will definitely be making this again. Thank you!

My first time making eggplant parmesan and it was vegan. I’ve been avoiding making this because it looked like a lot of work, and I’ve been vegan for about one and a half years. This was the most delicious, crispy, scrum-didly-yum-tious, cooked to perfection that kept us coming back for second, and then some! I’ve got to say the hard work in making this is totally worth it! Even the leftovers were mouth watering. My girlfriend is a carnivore and loved this dish! The homemade vegan parmesan is so good and just 4 ingredients. It’s totally worth crisping on the stove. So please do not skip this important step!

It came out great. I used gluten free flour and almond milk. It came out reasonably crispy. The final baked result came out well and bubbly. You don’t miss the meat. I paired with spiral short pasta.

Thanks so much! This turned out FABULOUS! The only change I made was instead of frying in the pan halfway, after the 30 min, I sprayed a bit with oil and broiled for 2 min on each side. Came out FANTASTIC!

This was absolutely fantastic! It was my first time ever making egg plant Parmesan and it really came out to be amazing. I mean wow…so good.❤️❤️❤️

Let me just say that this recipe is one I’ll be making again! I’ve never cooked with eggplant, and felt intimidated by it before trying this out, and it came out absolutely delicious. My partner, our roommate and I all had seconds! Very filling , crispy, and well seasoned. We swapped regular panko for Italian-seasoned. The frying in the skillet is an absolute must, in my opinion.

As someone who lives alone, I was concerned about the notes that said the recipe doesn’t hold up for leftovers. Figured maybe the eggplant would be gooey or something but I’d give it a shot. I am here to say that days 2 and 3 have been just as good as fresh!!! I stored them in an airtight glass container and reheated in a dry pan on the stove. Maybe a little mushier on the inside but barely. And the outside was just as crispy. In case it’s helpful, I used GF all purpose flour and a rice panko and followed the recipe exactly.

This made a great weeknight dinner that we both enjoyed. I was feeling lazy about pan frying so instead baked eggplant then switched to broil at end to crisp up both sides. I’m sure it changed the flavor a little but was really delicious this way too. Added onion garlic and spinach to our red sauce. Will definitely make again.

I love this recipe and have been making it for years. I recently bought an air fryer oven and “fried” the eggplant in that. The eggplant was fabulous and crispy on the outside! I am so thankful for this recipe, as I love eggplant parmigiana and it’s so nice to have a vegan version! My husband and I could literally consume all of it in one sitting. I typically double the recipe so we have leftovers. Thank you for this recipe!

Loved the Eggplant Parmesan recipe. I did it oil free and put them in the air fryer after baking. This is one of my favorite foods so it was a joy to make one that is better then restaurant quality.
Thank you so much!

This was excellent. I’m not the best cook so mine was not as pretty but it tasted amazing! I didn’t even miss the cheese. I am new to being Vegan. This was a nice comfort dish. I definitely will try perfecting this!

Thank you for this Amazing recipe! So delicious :-)

We love this recipe at my house and have made it about 10 times… but just realize I have been pan frying the eggplant before putting in the oven … oops haha
It is still amazing even cooking it in the wrong order 😂

My husband made this last night, and it was delicious! We will be making this again for sure.

Hey minimalist! I’ve been meaning to write a comment (since 2016??) to rave about this recipe! Absolutely PHENOMENAL. I’ve made this A BUNCH of times since then however, there was one batch I made where the eggplant turned out EXTREMELY salty. I wasn’t sure where I went wrong when I did each step the exact same way as the previous times. Strange. I know……..
Since that time, I’ve made it with no issues so I’ll just note it as being an off batch. Either way, just wanted to stop by and share my thanks for a brilliant recipe- FINALLY! And I plan on making it again for my boyfriend’s birthday this weekend! Cheers! :-)

OMG, I made this tonight for dinner; and it was slap ya mama good! I am not a cook at all; and my husband said I hit it out of the ballpark with this recipe! He is already asking that I make this once a week!

To short cut the crisping it up part, I took it from the oven after 25 mins and put it in the air fryer for 5 mins. I did have a good size batch; so, I did an extra 3 mins in the air fryer for the eggplant on the bottom of the pile for an additional 2 mins.

This recipe is da bomb!

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!