Vegan Eggplant Parmesan
Get a taste of Italy with my easy Eggplant Parmesan without Breadcrumbs! This delicious recipe takes me just about an hour, making it perfect for a busy weeknight. Layers of plant-based cheese, marinara, oven-baked eggplant, and fresh basil come together to create a healthy, flavorful dinner that feels indulgent but is so simple to make.
Servings: 6 servings
Calories: 273kcal
Ingredients
- 2 large eggplant sliced
- ⅓ cup olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ cup vegan mozzarella cheese grated (can also use regular mozzarella if you don't need this to be vegan)
- 1 cup vegan parmesan cheese grated (can also use regular parmesan if you don't need this to be vegan)
- 4 cups marinara sauce
- Fresh parsley or basil
Instructions
- Preheat the oven to 390 degrees F / 200 C. Line 2 baking sheets with parchment paper and set aside.
- Lightly brush the eggplant slices with oil on both sides and season with salt and pepper.
- Place on the prepared baking sheets and bake for 20 minutes.
- Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.
- To assemble the eggplant parmesan: Spread a thin layer of marinara sauce over the base of a deep 8x8 inch baking dish, cover with a layer of cooked eggplant.
- Cover the eggplant layer with a light coating of marinara sauce and a sprinkle of vegan parmesan cheese.
- Repeat until all marinara sauce, eggplant and parmesan cheese has been used up with the final layer on top being marinara sauce.
- Cover the top layer of marinara sauce with remaining parmesan and vegan mozzarella cheese.
- Bake for 20 minutes or until the top layer of cheese is a lovely golden brown. If you find the cheese is browning too quickly cover with a sheet of foil.
- Allow the eggplant parmesan to cool for 10 minutes before serving. Sprinkle with chopped parsley, chives or torn basil leaves.
- Slice and serve with your favorite salad, steamed vegetables or garlic bread.
Notes
- My #1 Secret Tip for making the best Eggplant Parmesan Without Breadcrumbs is to salt the eggplant before roasting it. I learned this trick after a few attempts where my eggplant turned out a bit soggy and lacked that perfect texture I was looking for. By sprinkling salt on the slices and letting them sit for a bit, the bitterness disappears, and they bake up beautifully crisp.
- I slice the eggplant into even ¼-inch slices to ensure they cook consistently and turn out perfect every time.
- Baking the eggplant before assembling the dish is a step I never skip, it keeps the layers from becoming soggy.
- After baking, I always let the dish rest for a bit. It prevents it from being too watery and makes slicing much easier.
- For a vegetarian version, I stick to low-moisture mozzarella. Fresh mozzarella has too much water and can make the dish soggy.
- I make sure to use a thick, high-quality marinara sauce to avoid a watery casserole.
- When cooking for a smaller household, I often cut the recipe in half, it’s just as delicious and more manageable.
Nutrition
Calories: 273kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1154mg | Potassium: 835mg | Fiber: 8g | Sugar: 11g