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· 4.4 from 3 reviews

If you’re craving a comforting, cheesy Italian classic but want to keep it plant-based and delicious, you’re going to love this Vegan Eggplant Parmesan Recipe. It’s crispy, melty, and packed with flavor — and honestly, it’s become one of my go-to meals when I want something hearty but wholesome. Stick with me, because I’m gonna walk you through how to get it just right, sharing all my little tips I’ve picked up along the way.

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Why This Recipe Works

Crunchy Coating: Using crushed cornflakes mixed with cashews creates a perfectly crispy, golden crust without frying.
Creamy Dairy-Free Cheese: Vegan mozzarella melts beautifully, giving you that gooey, comforting cheese pull you expect.
Layered Flavor: Fresh basil and Italian seasoning bring brightness that balances the richness of the eggplant and sauce.
Baking, Not Frying: Baking the eggplant slices keeps the dish lighter but still crispy, making it healthier and easier.

Vegan Eggplant Parmesan, plant-based Eggplant Parmesan, dairy-free Eggplant Parmesan, cheesy vegan Eggplant Parmesan, crispy eggplant dairy-free - 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

The magic in this Vegan Eggplant Parmesan Recipe comes down to the perfect balance of crunchy, creamy, and savory ingredients. I always recommend fresh eggplant and quality vegan cheese — they make such a difference. Oh, and don’t overlook the cornflakes! Their crunch takes the crust to the next level.

Cornflakes: They crush down into crispy crumbs that brown nicely in the oven without any frying mess.
Raw cashews: Add richness and a little nutty flavor to the crunchy coating.
Nutritional yeast: Brings cheesy umami flavor, essential in vegan cooking.
Italian seasoning: Classic herb blend to punch up flavor all around.
Salt: Balances the seasoning and enhances all flavors.
Unsweetened soy milk: Best vegan milk option for coating because it’s neutral and creamy.
All-purpose flour: Helps the wet mixture thicken and stick to the eggplant slices.
Eggplant: The star veggie here! Look for firm ones with smooth skin.
Marinara sauce: Use your favorite store-bought or homemade version — fresh flavor is key.
Vegan mozzarella cheese shreds: Gets melty and gooey, mimicking classic Parm cheese.
Vegan Parmesan (optional): Adds an extra cheesy finishing touch if you have it on hand.
Fresh basil: Adds a bright, herbal note that finishes the dish beautifully.

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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 love how versatile this Vegan Eggplant Parmesan Recipe is. I always add a little extra nutritional yeast to the crumb mix for a cheesier punch, but you can easily customize to whatever you like or have on hand.

Nut-Free Option: I swapped out cashews for sunflower seeds once and it still came out delicious, with a different but lovely texture.
Gluten-Free Swap: Using gluten-free flour and cornflakes makes this perfect for gluten-sensitive eaters — just double-check your cornflakes ingredients.
Extra Veggies: Sometimes I layer in sautéed mushrooms or spinach between layers to sneak in more greens.

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

Step 1: Prep and Slice Your Eggplant

Start by preheating your oven to 400°F. While it heats, slice the eggplant into about ½-inch thick rounds — I usually don’t peel mine unless the skin feels tough. Laying out your eggplant slices on paper towels helps soak up some excess moisture if the eggplants are especially watery, which keeps the coating crispy.

Step 2: Make the Crunchy Coating Mix

Pulse cornflakes, cashews, nutritional yeast, Italian seasoning, and salt in your food processor until the mixture resembles fine crumbs. This combo gives you that satisfying crunch and savory flavor in every bite. Set the crumb mix aside and whisk together soy milk and all-purpose flour in a small bowl to create a smooth batter — this acts like your “egg” to help the crumbs stick.

Step 3: Coat and Bake the Eggplant Slices

Dip each eggplant slice first into the soy milk-flour batter, then press into the crumb mixture. Place them on greased baking sheets in a single layer. Bake for 20 minutes, flip them over carefully, then bake another 15 minutes until they’re golden and crispy on both sides. This baking method keeps things light without sacrificing texture.

Step 4: Assemble Your Vegan Eggplant Parmesan

Grab a 9×13 casserole dish and spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices on top, spread half the marinara sauce, then sprinkle half the vegan mozzarella cheese. Repeat with the rest, finishing with cheese on top. Bake uncovered at 400°F for about 20 minutes, until melting and bubbling.

Step 5: Garnish and Serve

Once out of the oven, sprinkle with vegan Parmesan if you’re using it, and fresh chopped basil to brighten every bite. It’s best served warm with a big smile — it’s that good!

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Pro Tips for Making Vegan Eggplant Parmesan Recipe

Don’t Skip the Cornflakes: I tried panko once, but cornflakes give the best crunch and a slightly sweet flavor that works magic here.
Flip Carefully: Use a thin spatula or tongs to flip the eggplant slices so they don’t lose their coating.
Rest Before Baking: Letting your coated eggplant rest a few minutes before baking helps the crumbs adhere better.
Use Fresh Basil: Adding fresh herbs at the end adds a brightness that makes the whole dish sing.

How to Serve Vegan Eggplant Parmesan Recipe

Garnishes

I always finish with a sprinkle of fresh basil and sometimes a dusting of vegan Parmesan. A drizzle of good olive oil right before serving adds a lovely richness that ties it all together.

Side Dishes

This recipe pairs beautifully with simple pasta tossed in olive oil and garlic, a crisp green salad, or even some garlicky roasted asparagus. It’s versatile whether you want a full Italian feast or just a cozy weeknight meal.

Creative Ways to Present

For special occasions, I’ve layered this recipe in individual ramekins, which makes for a fun, elegant presentation. You can also sprinkle toasted pine nuts or crushed red pepper flakes on top for added texture and heat.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers covered in the fridge for up to 4 days. When stored well, the flavor actually deepens overnight, making for some fab next-day meals.

Freezing

This Vegan Eggplant Parmesan freezes beautifully! Just portion it out in freezer-safe containers and thaw overnight in the fridge before reheating. Just make sure to cover tightly to avoid freezer burn.

Reheating

I find reheating in the oven at 350°F for about 15-20 minutes keeps the crispy texture better than the microwave, which can make it a little soggy. If you’re in a rush, microwave then toast under the broiler for a quick fix.

FAQs

Can I make this Vegan Eggplant Parmesan Recipe gluten-free?

Absolutely! Just swap the all-purpose flour with a gluten-free blend and use gluten-free cornflakes or substitute with gluten-free breadcrumbs. This will keep the texture just right without compromising taste.
Do I have to peel the eggplant?

Nope, peeling is optional. I personally don’t peel unless the skin is particularly thick or bitter, but leaving it on adds nutrients and texture.
What if I don’t have a food processor for the crumb mix?

You can place the cornflakes and cashews in a sturdy plastic bag and crush them with a rolling pin or bottom of a heavy pan. It might take a bit longer, but works just fine.
Can I prepare this recipe ahead of time?

Yes! You can bake and coat the eggplant slices ahead and keep them refrigerated. Assemble and bake the dish right before serving to keep it fresh and crispy.
What vegan cheese do you recommend?

I usually use a shredded vegan mozzarella that melts well, like brands made from coconut oil or cashews. It’s worth experimenting with to find your favorite texture and melt.

Final Thoughts

This Vegan Eggplant Parmesan Recipe is seriously a keeper for me — it brings all the comfort and joy of classic Parm without any dairy or guilt. I hope you find yourself making it over and over, whether for a cozy dinner or impressing guests. Dive in, have fun with it, and don’t forget to grab extra basil for that fresh pop of flavor. You’re gonna love this one!