Vegan Eggplant Parmesan

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    Pre-heat oven to 400F.
    Peel eggplant (not necessary if you like the skin) and cut into 1/4 inch slices. Lay slices on a baking sheet and sprinkle with salt. Then, as with tofu, lay paper towels on top of the slices, then another baking sheet and then a heavy object (cast-iron pan, stack of dishes, etc.) This will press some of the water out to avoid soggy eggplant.
    Heat a large pan on medium-high heat. Prepare dipping stations in 3 separate bowls: 1 bowl with flour; 1 bowl with the almond milk and corn starch (whisk together); 1 bowl with the corn meal or bread crumbs.
    Add enough oil to the pan for frying and allow it to heat up for a minute or so.
    Unwrap eggplant slices and pat dry with towels.
    Dip slices in flour, then milk/corn starch (shake off just a little excess), then dip into corn meal or bread crumbs. Place breaded slices into the pan and cook for about 2 minutes (until just golden brown), then flip slices and cook for another 2 minutes.
    Once browned on both sides, remove from pan and place on paper towels to get rid of some of the oil. Continue cooking the rest of the slices.
    In a rectangular baking dish, spread about 1/4 cup of sauce across the bottom of the dish.
    Assemble eggplant as follows: Place one slice of cooked eggplant in baking dish. Top with a spoonful of sauce and then a spoonful of pesto (if using). Then a slice of the mozzarella. Then top with another slice of eggplant and top that slice with a spoonful of sauce and then mozzarella.
    Bake in the oven for about 10 minutes or until the cheese you're using has melted. If using the Miyoko's mozzarella, you can also put the dish under the broiler for just a few seconds to get a nice golden melt on top.
    Serve with pasta and enjoy.


    1 large eggplant or 2 small (enough to get at least 12 slices of eggplant)
    1 package Miyoko's mozzarella cut into thin slices (or vegan mozzarella of choice)
    1 jar store-bought tomato sauce of choice
    Vegan pesto (optional)
    1 cup flour, seasoned with salt and pepper
    1/4 cup almond milk or plant milk of choice
    2 tablespoon corn starch
    1 cup corn meal or bread crumbs

    Serving Size

    6 servings

    Prep Time

    40 minutes

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      Vegan Eggplant Parmesan

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