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 cheese (optional, shredded); 1/4 cup chopped fresh basil

Jump to Recipe· 4.6 from 10 reviews

If you’re craving a comforting, cheesy, and totally satisfying Italian dish but want to keep it plant-based, you are going to love this Vegan Eggplant Parmesan Recipe. It’s crispy, flavorful, and surprisingly easy to make at home! I’ve been making this recipe for years, and every time I serve it, friends and family go wild. Stick with me because I’ll walk you through everything—from the crunchy coating to the melty vegan cheese—that makes this dish a total winner.

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Why This Recipe Works

Perfect Crunch: The cornflake and cashew crumb mix creates a crispy coating that’s just right—not soggy, not too hard.
Umami Boost: Nutritional yeast and Italian seasoning bring depth of flavor, so you don’t miss the dairy.
Layering Goodness: Baking it with marinara and vegan mozzarella melts everything together beautifully.
Simple & Accessible: Uses pantry staples that you can find easily, making it approachable for any cook.

Ingredients & Why They Work

The ingredients come together to give you that classic eggplant parmesan feeling, without any animal products. Each element is thoughtfully chosen so you get that irresistible crunch, melty texture, and robust flavor. Plus, you can easily swap a few things if needed.

Vegan Eggplant Parmesan, Plant-Based Eggplant Parmesan, Vegan Italian Dinner, Healthy Eggplant Parmesan, Vegan Cheese Eggplant Dish - Flat lay of thickly sliced fresh eggplant rounds, a small bowl of golden crushed cornflakes, raw cashew nuts scattered nearby, a mound of pale yellow nutritional yeast flakes, a handful of bright green chopped fresh basil leaves, vibrant red dollops of rich marinara sauce, and a pile of shredded vegan mozzarella cheese with soft white vegan Parmesan shreds on the side, all beautifully arranged with natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Cornflakes: They crush down into light, crispy crumbs that bake up crispier than breadcrumbs for coating the eggplant.
Raw Cashews: Adds richness and a touch of natural nuttiness to the crumb mixture.
Nutritional Yeast: This is your vegan cheesy secret, adding umami and a subtle nutty cheese flavor without dairy.
Italian Seasoning: Brings the classic herby notes that make eggplant parmesan taste like a cozy Italian meal.
Salt: Essential to bring out all the flavors and balance the crust and eggplant.
Unsweetened Soy Milk: Creates the wet base for the flour mix to help the crumbs stick perfectly to the eggplant.
All-Purpose Flour: Helps thicken the milk and creates a smooth batter for the coating.
Eggplant: The star of the show—choose firm, fresh eggplants for the best texture and flavor.
Marinara Sauce: Your favorite tomato sauce adds tangy, fresh depth to each layer.
Vegan Mozzarella Cheese Shreds: Melts and bubbles just enough to make you forget there’s no dairy.
Vegan Parmesan (Optional): For a finishing touch that amps up parmesan flavor without the dairy.
Fresh Basil: Adds brightness and a fresh pop of color right before serving.

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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’m a big fan of making this Vegan Eggplant Parmesan Recipe my own depending on the occasion or what I have on hand. Don’t be afraid to experiment with different cheeses or adjust the seasoning to suit your cravings.

Variation: I sometimes swap cornflakes for panko breadcrumbs—it’s great if you prefer a lighter texture or want to keep it gluten-free with gluten-free panko.
Spicy Kick: Adding a pinch of red pepper flakes into the crumb mix ups the flavor without overpowering the dish.
Nut-Free: If you’re allergic, sunflower seeds crushed finely do wonders as a cashew alternative in the crumbs.
Cheese Choice: You can mix vegan mozzarella with smoked vegan gouda for a smoky twist.

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

Step 1: Prep the Crumb Mixture

First, I blitz the cornflakes, raw cashews, nutritional yeast, Italian seasoning, and salt in a food processor until they become fine crumbs—you want a texture that will cling well but still give that crunch after baking. If you don’t have a food processor, use a ziplock bag and crush with a rolling pin. Set this aside because you’ll use it to coat the eggplant later.

Step 2: Make the Wet Batter

Whisk the unsweetened soy milk and all-purpose flour together in a small bowl until smooth. This mixture acts as the “glue” to help your dry crumbs stick perfectly on the eggplant slices—so don’t skip this step!

Step 3: Slice and Coat the Eggplant

Slice your eggplants into about ½-inch thick rounds. You don’t need to peel them unless the skin feels especially tough. Dip each slice first into the wet batter, letting the excess drip off, then dredge it thoroughly in your crumb mixture. Lay them on greased baking sheets in a single layer so they all cook evenly. Here’s a tip: arrange them with a tiny gap so they crisp up nicely!

Step 4: Bake the Eggplant

Bake those coated eggplant slices at 400°F for about 20 minutes, then flip and bake for another 15. This double bake ensures both sides are golden and crispy. Keep an eye on them toward the end so they don’t overcook and become mushy—eggplants have a delicate texture, and timing is everything.

Step 5: Assemble and Bake the Parmesan

Grab a 9×13 inch casserole dish and spread a thin layer of marinara sauce across the bottom. Layer half of your baked eggplant slices, then spoon more marinara over them and sprinkle half the vegan mozzarella. Repeat with the remaining eggplant, sauce, and cheese. Bake uncovered at 400°F for about 20 minutes until the cheese melts and bubbles delightfully.

Step 6: Garnish and Serve

Once out of the oven, sprinkle vegan parmesan if you like and top with fresh chopped basil. This step adds freshness and color that takes the dish from cozy to restaurant-worthy. Then dig in and enjoy!

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Pro Tips for Making Vegan Eggplant Parmesan Recipe

Even Slices: Use a sharp knife and try to cut eggplant slices evenly to ensure uniform baking and crispiness.
Don’t Skip Baking Twice: Baking on both sides creates a perfect golden crust without frying, which keeps it lighter and less greasy.
Sauce Quality: Use a flavorful, thick marinara for best results—homemade or a good-quality store-bought brand works.
Serve Fresh: This dish is best enjoyed fresh out of the oven but reheats beautifully as well.

How to Serve Vegan Eggplant Parmesan Recipe

Vegan Eggplant Parmesan, Plant-Based Eggplant Parmesan, Vegan Italian Dinner, Healthy Eggplant Parmesan, Vegan Cheese Eggplant Dish - The image shows a white ceramic baking dish filled with several layered stacks of eggplant Parmesan. Each stack has a bottom layer of crispy, golden-brown eggplant slices with a rough texture, topped with rich red tomato sauce, then a layer of melted pale orange cheese that is slightly bubbly and browned in spots. Bright green basil leaves are scattered on top of the stacks and around the dish for color contrast. There are some tomato sauce spills and melted cheese crumbs inside the dish on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this vegan eggplant parmesan with freshly chopped basil—it adds a pop of color and bright herbal freshness that cuts through the richness. Sometimes I also add a sprinkle of crushed red pepper flakes for a little heat, or vegan parmesan for an extra cheesy finish.

Side Dishes

This recipe pairs beautifully with a simple green salad dressed in lemon vinaigrette, or classic garlic bread to soak up all the sauce. If you want to make it a heartier meal, serve it alongside spaghetti tossed with olive oil, garlic, and fresh herbs.

Creative Ways to Present

For special occasions, I’ve layered this Vegan Eggplant Parmesan Recipe in individual ramekins or mini cocottes—it’s a stunning presentation and perfect for dinner parties. You can also bake it in a muffin tin for portable, single-serve portions that impress every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It keeps really well for up to 3 days. When I pull it out, the textures have mellowed a bit but the flavors are just as good.

Freezing

I’ve frozen this dish a couple of times successfully—just assemble it before baking, wrap tightly with foil or plastic wrap, and freeze. When you want it, thaw overnight in the fridge and bake as usual. The texture softens a little but it’s still delicious.

Reheating

To reheat, I prefer the oven or toaster oven at about 375°F for 15-20 minutes to revive that crispy crust and melty cheese. Microwaving works if you’re in a rush, but you might lose some crispness.

FAQs

Can I make Vegan Eggplant Parmesan Recipe gluten-free?

Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend and use gluten-free cornflakes or panko crumbs. This keeps the recipe accessible without sacrificing flavor or texture.
Do I need to peel the eggplant?

Peeling is optional. I usually keep the skin on because it holds the slices together and adds texture, but if your eggplants have thick or bitter skin, peeling might be better.
Can I fry the eggplant instead of baking?

You can, but I prefer baking for a lighter dish with less oil. Baking also creates a wonderfully crisp crust without the mess or extra calories.
What vegan cheese brands work best?

Brands like Miyoko’s, Daiya, or Violife melt wonderfully here. Choose your favorite; some have stronger flavors so “taste test” to pick what suits your palate.

Final Thoughts

This Vegan Eggplant Parmesan Recipe is truly one of those dishes I’m excited to share with friends because it proves plant-based food can be indulgent, satisfying, and easy all at once. It’s become my go-to for cozy dinners or casual get-togethers. Trust me, once you try this recipe, you’ll want to make it again and again. So grab your ingredients, roll up your sleeves, and enjoy the magic of homemade vegan comfort food—you’re going to nail it!