Vegan Eggplant Parmesan Casserole Recipe

Learn how to make the best homemade vegan eggplant parmesan casserole with crispy breaded eggplant, rich marinara sauce, and melty dairy-free cheese. This easy baking recipe transforms the classic Italian comfort food into a plant-based masterpiece that's perfect for family dinners or entertaining.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

1 casserole (6 servings)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 large eggplants (about 1.2kg total)</li><li class="ingredients-single-item">240g plain flour</li><li class="ingredients-single-item">3 tbsp nutritional yeast</li><li class="ingredients-single-item">250ml plant milk (soy or oat works best)</li><li class="ingredients-single-item">160g panko breadcrumbs</li><li class="ingredients-single-item">2 tsp dried Italian herbs</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">750ml marinara sauce (homemade or store-bought)</li><li class="ingredients-single-item">200g vegan mozzarella shreds</li><li class="ingredients-single-item">80g vegan parmesan-style cheese (or nutritional yeast mixed with ground almonds)</li><li class="ingredients-single-item">Fresh basil leaves for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13 inch) baking dish</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Shallow dishes for breading</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper. Slice the eggplants into 1cm thick rounds. Place them in a colander, sprinkle with salt and let them sit for 30 minutes. This draws out excess moisture and bitterness from the eggplant, resulting in a better texture and flavor in your finished dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggplant sweats, prepare your breading station. In one shallow dish, combine the flour with 1 tbsp nutritional yeast. In a second dish, pour the plant milk. In a third dish, mix the panko breadcrumbs with the remaining nutritional yeast, dried Italian herbs, garlic powder, ½ tsp salt, and black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pat the eggplant slices dry thoroughly with paper towels. Dip each slice first in the flour mixture, then the plant milk, and finally coat completely with the seasoned breadcrumb mixture, pressing gently to adhere. Place the breaded slices on the prepared baking sheets in a single layer.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drizzle or brush the olive oil over both sides of the breaded eggplant slices. Bake for 20 minutes, then flip the slices and bake for another 10-15 minutes until golden brown and crispy on both sides. The oil helps the eggplant develop a crispy exterior while remaining tender inside, mimicking the texture of fried eggplant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the oven temperature to 190°C (375°F). Spread a thin layer of marinara sauce (about 120ml) on the bottom of your baking dish. Arrange a single layer of the baked eggplant slices over the sauce, slightly overlapping them. Spoon about 200ml more marinara sauce over the eggplant layer, then sprinkle with 1/3 of the vegan mozzarella and 1/3 of the vegan parmesan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the layering process twice more, finishing with the remaining cheeses on top. The layering technique creates distinct strata that hold together when served, while allowing the flavors to meld during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the baking dish with aluminum foil (ensuring it doesn't touch the cheese) and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly and beginning to brown on top. This two-stage baking process ensures the casserole heats thoroughly while developing a perfectly golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let the casserole rest for at least 15 minutes before serving. This resting period is crucial as it allows the layers to set and makes for cleaner slices when serving. Just before serving, garnish with torn fresh basil leaves for brightness and aroma that complements the rich, savory casserole.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Eggplant Parmesan Casserole?

This dish uses eggplants, plain flour, nutritional yeast, plant milk, panko breadcrumbs, dried Italian herbs, garlic powder, salt, pepper, olive oil, marinara sauce, vegan mozzarella, vegan parmesan-style cheese, and fresh basil leaves for garnish.

How to cook Vegan Eggplant Parmesan Casserole at home?

Learn how to cook Vegan Eggplant Parmesan Casserole by first salting eggplant slices to remove moisture, then breading them with seasoned panko before baking until crispy. Layer these with marinara sauce and dairy-free cheeses in a casserole dish, bake covered then uncovered until bubbly and golden. Let it rest before serving for perfect slices.

Why should you salt eggplant before making eggplant parmesan?

Salting eggplant (known as "sweating") draws out excess moisture and bitterness, resulting in better texture and flavour. This crucial step prevents soggy breading and helps the eggplant achieve a meaty, tender consistency while absorbing less oil during baking.

Can you make dairy-free eggplant parmesan without frying?

Absolutely! Baking breaded eggplant with a light coating of oil creates a wonderfully crispy exterior without deep-frying. This healthier technique reduces calories and mess while still delivering the satisfying crunch and golden-brown colour traditionally achieved by frying.

What's the best vegan cheese substitute for traditional eggplant parmesan?

A combination of store-bought vegan mozzarella shreds and vegan parmesan works best. Alternatively, make your own parmesan substitute by blending nutritional yeast with ground almonds for that umami-rich, cheesy flavour that melts beautifully and creates that classic golden, bubbly top.

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