Vegan Gluten-Free Eggplant Parmesan

5 from 5 votes

Vegan Gluten-Free Eggplant Parmesan

Layers of rich marinara, creamy vegan alfredo, and crispy breaded eggplant slices make this vegan gluten-free eggplant parmesan one of the most satisfying and comforting meals in my dinner rotation. Every layer bakes into a bubbling casserole with crisp edges, housing a tender slice of eggplant underneath gooey vegan mozzarella.

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: Italian

Diet: , ,

Servings:

Calories: 236kcal

Author: Anjali Shah

Equipment

Ingredients

1 pound eggplant , about 1 medium sized
1 teaspoon sea salt , see note
¾ cup gluten-free breadcrumbs
¾ cup vegan Parmesan , homemade or store bought
2 teaspoons dried oregano
¾ cup brown rice flour , or any flour of choice
¾ cup dairy free milk of choice
3 cups marinara , homemade or store bought
1 cup vegan Alfredo , homemade or store bought
½ cup dairy free mozzarella , optional to sub in for some of the Alfredo
fresh basil to top , optional

US Customary - Metric

Instructions

Prep:

Preheat the oven to 400 F / 205 C.
Slice the eggplant ¼ inch thick width wise into rounds or length wise into long pieces. I got rid of the edge pieces that had all skin.
Coat the pieces in the salt and put in a colander so the salt can draw out the water. This helps keep the eggplant from getting mushy. Allow to sit for at least 20 minutes while you prep the rest of the ingredients. But ideal is up to an hour. I sometimes do this the day before.
Meanwhile, put the breadcrumbs, Parmesan and oregano in a shallow bowl and mix well to combine.
Put the flour and milk in two separate shallow bowls.
Make sure the marinara and alfredo are ready to layer when needed.
Wipe the water and salt from the eggplant pieces until dry and set aside.
One by one, dip each eggplant piece in the flour, then milk, then breadcrumb mixture. Do as many as you can fit in a large frying pan.
Coat the frying pan with oil or if non stick no oil is needed. Pan fry the eggplant over medium heat for about 3 minutes on each side until golden brown.
Continue until all eggplant is done. It took me three rounds, but while they were cooking I coated the next set of pieces so in total it only took about 20 minutes.

When done, layer in a square baking dish as follows:

1 cup marinara
½ of the eggplant pieces
½ cup Alfredo (and the cheese if using)
1 cup marinara
the other half of the eggplant
1 cup marinara
½ cup Alfredo (and the cheese if using)

Bake:

Bake for 30 minutes until bubbling. Remove and let cool a bit.
Top with sliced basil if you choose and serve!

Notes

My #1 Secret Tip for this vegan gluten-free eggplant parmesan recipe is to salt the eggplant beforehand, and give it enough time to degorge properly. I let my slices rest for 30-60 minutes, allowing them to release as much excess moisture as possible. This prevents my dish from becoming soggy.
Use thick marinara: A thin watery marinara will make the whole dish loose and overly saucy in a way that cannot be fixed. I look for a sauce that is thick enough to sit on a spoon without running. You could also simmer the sauce you have until it has reduced with a more concentrated flavor and a thicker texture.
Fry in batches: Overcrowding the pan causes steaming, which prevents the eggplant from crisping up properly. I prefer to fry a few at a time, making sure there is ample space between each piece.
Rest before serving: I let the eggplant parmesan sit for a few minutes before serving to help the layers settle. This also ensures cleaner slices when dishing up.
Choose the right eggplant: I look for an eggplant with shiny, taut skin and a bright purple color. Dull or wrinkly skin means the eggplant is past its prime and will have a more bitter taste and spongy texture.
Use the weighted method: For maximum moisture removal, I place salted eggplant slices in a colander with a plate on top and weigh it down with something heavy. Similar to the way I would press tofu.

Nutrition