Vegan Eggplant Parmesan Recipe
Crispy, dairy-free eggplant Parmesan captures the full, savory flavor of the Italian classic using a plant-based preparation.
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Instructions
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Preheat the oven to 425 F.
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Slice eggplant into 1/4-inch rounds, arrange on a rack over a baking sheet, sprinkle with salt, cover with paper towels, and weigh down for 15 minutes to extract moisture.
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Rinse the eggplant slices, pat them dry, and press with a baking sheet to accelerate drying.
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Prepare three shallow dishes: one with whisked flour, salt, and pepper; another with whisked almond milk, flaxseed meal, cornstarch, salt, and pepper; and a third with stirred panko breadcrumbs, oregano, basil, and nutritional yeast.
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Coat each eggplant slice sequentially in the flour mixture, then the almond milk mixture, and finally the breadcrumb mixture.
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Heat olive oil in a large skillet over medium-high heat. Fry coated eggplant slices for 2 minutes per side until golden brown.
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Transfer fried eggplant to a cooling rack on a baking sheet and continue crisping in the preheated oven, adding more batches as they cook.
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In the same skillet (after removing any burnt crumbs), sauté garlic over medium heat until fragrant.
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Add crushed tomatoes and salt to the skillet, reduce heat to low, and simmer for 5 minutes to an hour.
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Layer the prepared sauce between the crispy eggplant slices and top with vegan Parmesan or nutritional yeast before serving.