Eggplant Parmesan is my Dad’s absolute favorite dish. An Italian dish, vegan Eggplant Parmesan is one of those dishes that make you feel happy when you eat it:) It is definitely a comfort food for my Dad. Served with a side of spaghetti and broccoli, you can hardly find anything more satisfying.
If you want to impress or make something extra special for someone, I would suggest making this vegan eggplant parmesan dish.
My Dad has been asking me for months to share this recipe with you on my website. He has felt that this recipe is one you would treasure. So, I am very excited to share this with you today.
I make this eggplant parmesan by first choosing the best eggplant I can find. I like them when they are a little smaller in circumference, as they usually hold up better in the cooking process. Next, I slice the eggplant and sprinkle the slices with salt. Then I let them sit for a few minutes, allowing the eggplant to release some of the bitterness that eggplants sometimes have. This step really makes a huge difference in this recipe. However, if you do not mind the bitter flavor, you can skip this step. Be sure to dry off the liquid and salt with a paper towel.
When it comes time to bread the eggplant, I use a combination of panko bread crumbs, herbs, and seasonings, mixed with my Vegan Parmesan Topping recipe. Click here for my recipe!
One of the most important aspects of this dish is the sauce. I use my homemade Marinara Sauce Recipe. Click here for the recipe.
It is easy to make and adds so much to this dish. Homemade tomato sauce is just so much better than store-bought.
This Vegan Eggplant Parmesan recipe is unique and wonderful.
The crispiness of the baked eggplant, paired with a fantastic homemade marinara sauce, covered with flavorful vegan parmesan, and topped with some fresh basil, makes this dish a family favorite.
I hope you enjoy this recipe as much as I do! Leave me a comment and let me know how you like it!Print
Fabulous Vegan Eggplant Parmesan
- 2 baby eggplants
- 3/4 cup panko bread crumbs
- 3/4 cup vegan parmesan (see recipe below)
- 1 1/2 teaspoon dried parsley
- 1 1/2 teaspoon dried basil
- 3/4 teaspoon sea salt
- 3/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 3/4 teaspoon dried oregano
- 1 cup flour
- 1/2 + cup water
- Fresh basil, chopped
Start by washing the eggplants.
Slice each eggplant (1/4 in thickness)
Place on a cooling rack, with a baking tray underneath. Sprinkle with salt. Let sit for 30 min.
With a paper towel, dry each piece of eggplant.
In a shallow bowl mix together flour and water.
Add enough water to make a thick batter, should resemble a pancake batter. Set aside.
In another bowl add dry ingredients: bread crumbs, vegan parmesan, parsley, basil, salt, garlic, cayenne and oregano. Stir to mix.
Dip each piece of eggplant first in the batter, then in the bread crumb mix, place on a silicon mat (or greased) on a baking tray.
Bake at 375F 25 minutes, turning over midway through.
Prepare marinara sauce: (See recipe below)
When the eggplant come out of the oven assemble the dish.
In a baking dish, add a thin layer of tomato sauce. Place one layer of eggplant.
Cover each eggplant with a spoonful of tomato sauce. Place another layer of eggplant.
Then cover each eggplant piece with a spoonful of tomato sauce again. Continue this way until all the eggplant pieces are covered. Finish the dish with a layer of tomato sauce and top with your favorite vegan cheese or cheese sauce.
Bake at 375F for 10-30 minutes.
If you like your eggplants crispy, just heat dish in oven for a few minutes. If you like your eggplant and tomato sauce really marinated, leave in oven for 20-30 minutes.
Remove from oven. Sprinkle with fresh chopped fresh basil and serve.