Vegan Eggplant Parmesan
This vegan eggplant parmesan is perfectly crispy outside and tender inside. Best served with red sauce and pasta for a filling and comforting meal.
Servings 6 servings
Calories 245kcal
Equipment
- 1 Sheet Pan
Ingredients
- 2 medium-sized eggplants, cut into 1/2-inch thick rounds
- 1/2 tsp coarse sea salt, plus extra for sweating the eggplant
- 1/2 cup gluten-free all-purpose flour
- 1 3/4 cup gluten-free panko bread crumbs
- 1 tbsp Italian seasoning
- 4 tbsp grated vegan parmesan cheese
- 1 cup unsweetened plain almond milk
- 1 tbsp gluten-free cornstarch
- Cooking spray
- 1 1/4 cup shredded vegan mozzarella cheese
To Serve
- 16 oz gluten-free vegan spaghetti pasta, cooked
- 4 cups vegan marinara sauce
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 425°F. Grease the baking dish with cooking spray.
- Place a wire rack on a sheet pan and arrange the eggplant slices on top. Sprinkle with salt liberally. Allow to stand for 20 minutes, then rinse off the salt. Pat the eggplant slices dry with paper towels.
- Pour the flour on a plate and mix the breadcrumbs, Italian seasoning, parmesan, and salt on another.
- In another bowl, whisk the almond milk and cornstarch together.
- Dredge the eggplant slices first into the flour. Then, dip them into the milk and coat them in the breadcrumb mixture.
- Arrange the coated eggplant slices in a single layer on the greased baking dish. Spray the tops with cooking spray.
- Bake your vegan eggplant parmesan for 30 minutes. Top them with mozzarella cheese and bake for 10 minutes more.
- To serve, heat the marinara sauce over low heat. Arrange the baked eggplant parmesan and marinara sauce with the spaghetti. Serve with basil and more parmesan. Enjoy!
Notes
- Make sure to salt your eggplant to draw out its bitter juices. Salting the eggplant will also remove the excess moisture for perfectly tender eggplant parm.
- Another way to remove the excess moisture on your rinsed eggplant slices is with kitchen towels. Arrange them between the towels, then place a baking sheet and skillet on top for 5 to 10 minutes.
- After coating the eggplant slices, bake them as soon as possible to ensure they'll crisp up nicely. Otherwise, they might absorb excess moisture from sitting out for too long.
- Vegan eggplant parmesan is best enjoyed right after making them. While some say you can refrigerate the leftovers for up to 5 days, the slices might get soggy even after reheating. Crispy vegan eggplant parm is also not freezer-friendly.
Nutrition
Serving: 1c | Calories: 245kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 16mg | Sodium: 294mg | Potassium: 11mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 14IU | Vitamin C: 0.02mg | Calcium: 74mg | Iron: 1mg