Vegan Eggplant Parmesan Recipe | Yummly

Vegan Eggplant Parmesan

Liz: "Easy and delicious. It was my first time cooking…" Read More
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  • 1 eggplant (medium, as narrow as possible - see notes for more tips)
  • 1/4 cup unbleached all purpose flour (or other flour of choice)
  • 1 cup panko breadcrumbs (GF for gluten free eaters)
  • 2 tablespoons vegan Parmesan (+ more for serving, or sub 1 Tbsp nutritional yeast)
  • 1 teaspoon dried oregano (or 2 tsp fresh)
  • 1/4 teaspoon sea salt
  • 1/2 cup almond milk (unsweetened plain, or other neutral milk)
  • 1 teaspoon cornstarch
  • 8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten free)
  • 2 cups marinara sauce
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    NutritionView More

    Sodium59% DV1410mg
    Fat18% DV12g
    Protein55% DV28g
    Carbs55% DV165g
    Fiber80% DV20g
    Calories860Calories from Fat110
    Total Fat12g18%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate165g55%
    Dietary Fiber20g80%
    Vitamin A45%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Liz a year ago
    Easy and delicious. It was my first time cooking with eggplant and it turned out great! I didn’t pre fry the eggplant and it was still crispy on the outside. My only complaint is that “1 eggplant” is not very helpful - a volume or weight (even if it’s approximate) would be better.
    Denise W. a year ago
    Very easy and delicious. Will do again and again
    Kristin a year ago
    Delicious. My non vegan mom loved it too.
    The recepie was simple and it turned out great! Im sure I will make it again
    Wilson 2 years ago
    Amazing and crispy! Will be added to rotation
    Dyamon Lockett 2 years ago
    Each stage is needed, great recipeveey tasty
    Kat J. 2 years ago
    Wow! One of my favorite Yums so far! Amazing!
    Dannielle V. 2 years ago
    Ohemgee! This recipe was AMAZING! It was full of flavor and really easy to make. I did alter it a little though. For the crust, I used pea milk instead of almond. I also put extra seasonings in the breading in addition to the regular recipe - garlic powder, extra oregano, and salt and pepper. And instead of baking it, I fried them in a canola oil and butter blend. For the sauce, I made my marinara homemade with 2 cans of tomato sauce, about 1/4 cup of olive oil, a heapton of garlic, salt and pepper to taste, red pepper flakes, and eyeballed a few tsp of Italian seasonings mixture.
    Rachel 2 years ago
    Amazing!! First time using eggplant & even my 6 year old was a fan.
    Jen 2 years ago
    This was delish. I was nervous because I’ve never had eggplant before but this was an excellent dish. Also very filling. I will make again.
    K Vincent 3 years ago
    This took a bit longer than I expected, but it was so delicious. My kids loved it and my husband was highly impressed. I will definitely make this again.
    Madie 3 years ago
    It was delicious! 100% recommend
    Denise W. 3 years ago
    It was amazing! I added slices of provolone at the end on top of the sauce. I used a favorite jar sauce to save time.