this crispy vegan eggplant parm is cozy, comforting and easy to make. it is a great way to enjoy eggplant and perfect for anytime of year.
I need to start this blog post off with some honesty. I do not like eggplant. It tends to be soggy and mushy. I do not like the thick skin on it and just all around I am not an eggplant fan. However, THIS recipe I love. This vegan eggplant parm is crispy, flavorful, and in my opinion better than the typical eggplant parm style. Just a side note my mom told me my great-grandma was famous for her eggplant parm and people asked for it all the time. I sadly never tried it while she was alive but I like to think she was by my side helping me make this.
Eggplant Info
- Eggplant peak season is July to October.
- It is actually very easy to grow! We grew it over the summer.
- To pick the best eggplants make sure they are firm, the stem is green, skin is shiny and smooth and the color is bright. *One of mine was unfortunately completely overripe and even going bad in some areas. Be sure to use them pretty quickly once you buy them.
Salting Eggplants
You MUST salt your eggplants. This draws the water out. After you cut them into a cutlet shape you will lie them out on a board or plate and sprinkle salt over them. This is very important as it helps the eggplant to be not mushy. You just let them sit for 10 to 15 minutes and then you pat it off. I only salted one side and felt it worked out great. You want to sprinkle a decent amount of salt but not too much so it doesn’t become too salty. While you will wipe this off some does still seep into the eggplant. The coolest part is you can see the liquid on top!
More Veggie Filled Recipes
Eggplant Parm FAQ
- How long does this last? I enjoyed it for 4 days! It was best reheated in the oven but you can microwave too.
- Can you air fry this? Definitely. It will just take a few batches.
- Can you shallow fry this? Same as above 🙂 be sure to drain it after frying.
- What tomato sauce do you use? I personally like to use Rao’s, Carbone, or Vincent’s. While homemade tomato sauces are the best those jarred tomato sauces are delicious.
- What vegan mozzarella do you use? I like to use use Violife. I also like Follow Your Heart, Vitalite, Miyoko’s or Whole Foods 365.
- What should I pair this with? I enjoyed mine with protein pasta! You can also make a big salad and some garlic bread or garlic knots.
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Crispy Eggplant Parm
Ingredients
Breading
- ¾ cup (90g) panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ tablespoon (5g) nutritional yeast
Other
- 1 eggplant, peeled (about 14.5 ounces/410g)
- ½ cup (120ml) nondairy milk
- 2 tablespoons (16g) cornstarch
- 1 ½ cups (169g) tomato sauce
- Spray oil
“Cheese” Sauce
- 1 cup (112g) vegan mozzarella shreds
- ⅓ cup (80ml) nondairy milk
Instructions
- Preheat oven to 425°F (207°C).
- Cut off the stem and peel the eggplant. Make long vertical cuts and cut the eggplant about ½ inch thick. After making these cuts you will get about 6 pieces from this. Then cut it in half to make 12 pieces that are sort of like a cutlet. If you need help watch the youtube video.
- Lay the cut eggplant out on a cutting board and sprinkle salt about ½ teaspoon to a teaspoon divided amongst the pieces. Let them sit for 10 to 15 minutes until you see the liquid being drawn out. Pat with a paper towel.
- Meanwhile, prepare the breadcrumbs by mixing the breadcrumbs and seasoning in a flat dish.
- After the eggplants are patted dry. Dip a piece in cornstarch, then the nondairy milk, and finally bread it with the breadcrumbs. I felt it was easiest to push the eggplant into the breadcrumbs to pack it on.
- Place the breaded eggplant on a baking sheet and repeat. If you would like to line with parchment paper you can.
- Spray with spray oil and bake for 20 minutes. Flip the eggplant, spray the other side, and bake for 5 more minutes.
- Meanwhile, in a pot combine the vegan mozzarella and nondairy milk. Melt over the stove.
- Once eggplants are done add about 1 tablespoon of the tomato sauce to each breaded eggplant piece. Pour the vegan cheese sauce over the top.
- Put bake in the oven at 350°F (176°C) for 5 minutes.
- Top with basil or parsley and enjoy.
Jasson
Very nice recipe chef 👍👌👏. Thank you for your effort and HAPPY EASTER 🌹🌞😎
plantifullybased
thank you so much!! so glad you like it 🙂
robin bohbot
I never leave comments but this was just so easy and yummy! It would make a great appetizer OR sidedish. It’s going into my rotation!
plantifullybased
hi Robin!! well thank you so much for deciding to leave a comment it really helps the blog out! so happy you enjoyed it thank you so much for trying 🙂
Stephanie
Hi! Thank you for you wonderful plant based recipes and the beautiful pictures that accompany them. I am trying to branch out from my usual meals. I looked up vegan eggplant recipes and your video came up which then led me to your blog. Thank you again. I am not an eggplant fan, but I am a fan of this recipe!”
plantifullybased
Hi Stephanie, oh yay! I am so happy to hear that. Thank you so much for trying it and I am so glad you enjoyed. Thank you for coming and taking the time to leave a comment/review!!