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· 4.8 from 13 reviews

If you’re craving a cozy, comforting Italian classic but want to keep it plant-based, you’re going to love this Vegan Eggplant Parmesan Recipe. It’s crunchy, melty, and loaded with flavor, the perfect dish to impress yourself and your friends. I promise, once you try this, you’ll never miss the traditional version – it’s that good and totally doable in your own kitchen.

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Why This Recipe Works

Perfect Crispy Crust: The cornflakes and cashew combo creates a crunchy, golden coating without deep frying.
Creamy Melty Goodness: Vegan mozzarella shreds melt beautifully, providing that classic cheesiness.
Balanced Flavors: Italian seasoning plus fresh basil bring authentic Italian vibes to every bite.
Simple & Accessible: Ingredients are easy to find and the recipe is straightforward, even if you’re new to vegan cooking.

Vegan Eggplant Parmesan, vegan eggplant parmesan recipe, plant-based eggplant parmesan, healthy vegan eggplant dish, dairy-free eggplant parmesan - 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

Each ingredient in this Vegan Eggplant Parmesan Recipe plays its part perfectly, creating layers of texture and flavor you’ll want to savor. Shopping tip? Pick firm, glossy eggplants with tight skin—they’re the freshest and least bitter.

Cornflakes: Provides that irresistible crispy crust; crushed finely, they mimic classic breadcrumbs with extra crunch.
Raw Cashews: Adds a subtle nuttiness and helps achieve a buttery texture without dairy.
Nutritional Yeast: Boosts umami and cheesy flavor naturally—don’t skip this one!
Italian Seasoning: A fragrant blend of herbs that perfectly complements the eggplant and marinara.
Salt: Enhances all flavors and balances the sweetness of the sauce.
Unsweetened Soy Milk: Works as a vegan “egg” wash, binding the coating to the eggplant slices.
All Purpose Flour: Thickens the soy milk mixture for better adhesion.
Eggplant: The star ingredient—meaty and hearty, holding all those amazing layers together.
Marinara Sauce: Choose your favorite store-bought or homemade; it adds tangy, tomatoey depth.
Vegan Mozzarella Cheese Shreds: Melts beautifully, giving you that gooey cheese pull we all love.
Vegan Parmesan (Optional): Adds a sharp finish and extra cheesiness if you’re feeling fancy.
Fresh Basil: Freshness that cuts through the richness and brightens every 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.

Tweak to Your Taste

I sometimes switch up this Vegan Eggplant Parmesan Recipe based on what’s in season or what I’m craving. It’s super flexible, so feel free to personalize it to your liking.

Variation: I’ve made this with sliced zucchini when eggplants were out of season—just as delicious and lighter!
Nut-Free Version: For friends with nut allergies, swapping cashews for sunflower seeds works perfectly.
Gluten-Free Option: Use a gluten-free all-purpose flour and gluten-free cornflakes or panko breadcrumbs.
Extra Herbaceous: Add fresh oregano or thyme with the basil to amp up the herbal aroma.

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

Step 1: Prep and Coat the Eggplant

First things first, heat your oven to 400°F (200°C) and grease two large baking sheets with a light drizzle of oil—this helps the eggplant crisp up nicely. While it heats, in your food processor, pulse the cornflakes, cashews, nutritional yeast, Italian seasoning, and salt until it’s a fine, crumbly mixture that smells herbaceous and slightly nutty. In a separate small bowl, whisk together the soy milk and flour—this acts like the “glue” to help the coating stick to each slice. Slice the eggplant into ½-inch thick rounds, and no need to peel unless you really want to. Dip each slice first in the milk and flour mix, then dredge it in the dry crumbs, pressing lightly so it sticks well.

Step 2: Bake the Eggplant Until Golden

Arrange the coated eggplant slices in a single layer on your prepared sheets—don’t crowd them, or they’ll steam instead of crisp. Bake for 20 minutes, then flip gently and bake for 15 more minutes until golden and crispy. You’re aiming for that perfect crunch that invites you to dig in.

Step 3: Assemble the Layers

Grab a 9×13 inch casserole dish and spread a thin layer (about half a cup) of your marinara sauce on the bottom to keep things from sticking. Layer half your baked eggplant, overlapping just a touch if needed to cover the base. Spoon over half the marinara and sprinkle half the vegan mozzarella. Repeat the layers with the remaining ingredients, finishing with a good layer of cheese on top. This layering is what makes eggplant parm so irresistible.

Step 4: Final Bake and Serve

Bake uncovered at 400°F for about 20 minutes until the cheese melts and bubbles up beautifully. If you want, sprinkle vegan parmesan and chopped fresh basil on top right after it comes out of the oven for a fresh, savory finish. Let it cool just a bit so the layers set, then serve warm and enjoy that perfect bite of crispy, saucy, cheesy goodness.

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Pro Tips for Making Vegan Eggplant Parmesan Recipe

Press the Eggplant: For best texture, if time allows, salt sliced eggplant and let sit for 30 minutes to draw out moisture—then pat dry to avoid sogginess.
Pulse, Don’t Overblend: Keep the cornflake and cashew crumb mixture slightly coarse for the best crunch and bite.
Use Good Vegan Cheese: A quality vegan mozzarella really elevates this dish—try a few brands to find your favorite melt.
Don’t Overlap Eggplants During Baking: Overcrowding traps steam and prevents crispiness—give each slice room to shine.

How to Serve Vegan Eggplant Parmesan Recipe

Garnishes

I love a sprinkle of fresh basil leaves on top—it adds a burst of herbal brightness that cuts through the richness. Sometimes, I also grate a little extra vegan parmesan to add that salty, sharp finish. A drizzle of high-quality olive oil just before serving can’t be beat either.

Side Dishes

For sides, I often serve this with a crisp arugula salad dressed in lemon vinaigrette to balance the comforting richness. Sometimes whole wheat garlic bread or a simple pasta tossed in olive oil and herbs rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I’ve layered this Vegan Eggplant Parmesan Recipe in individual ramekins or mini casserole dishes to make elegant, personal servings. It’s also great assembled like a lasagna with extra layers of roasted veggies for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. I usually reheat individual slices in the oven or toaster oven to revive that crispiness, rather than the microwave.

Freezing

I’ve frozen this recipe successfully by wrapping portions tightly in plastic wrap and foil and freezing for up to 3 months. When you’re ready, thaw overnight in the fridge, then reheat in the oven for best texture.

Reheating

To keep your Vegan Eggplant Parmesan Recipe tasting fresh, reheat covered with foil in a 375°F oven for about 20 minutes or until warmed through. Removing the foil in the last 5 minutes crisps up the top again.

FAQs

Can I use a different type of milk than soy milk for the wet mixture?

Absolutely! Unsweetened almond or oat milk also work well here, but soy milk tends to thicken better when mixed with flour for the coating. Just make sure whatever milk you choose is unsweetened and unflavored to avoid altering the taste.
Do I have to bake the eggplant or can I fry it?

Baking is healthier and less messy, and with this recipe’s coating, the eggplant comes out beautifully crispy. However, if you prefer frying, just shallow fry each slice in oil until golden, then proceed with layering. Keep in mind the dish will be richer and less forgiving if over-fried.
How can I make this recipe gluten-free?

Simply swap regular all-purpose flour for a gluten-free version and use gluten-free cornflakes or substitute with gluten-free panko breadcrumbs. Just check labels to ensure there are no hidden gluten ingredients.
Can I prepare Vegan Eggplant Parmesan ahead of time?

Yes! You can assemble the layers in your casserole dish, cover tightly, and refrigerate overnight. Bake it fresh when ready for serving. This actually helps flavors meld even more!

Final Thoughts

This Vegan Eggplant Parmesan Recipe has become a beloved staple in my kitchen for when I want something comforting yet light and plant-based. Whether it’s a weeknight dinner or a special meal to share, it never disappoints. I hope you give it a try and find just as much joy in making (and eating) it as I do. Trust me, once you nail this recipe, it’ll be your go-to cheesy, crispy Italian fave—without guilt or fuss!