Dairy-free eggplant parmesan

Name: Dairy-free eggplant parmesan
Prep time: 1 hour 25 minutes (plus 10 minutes to rest)
Yield: 6
Ingredients: 2 cups plain dry breadcrumbs; 0.5 cup raw, unsalted almonds; 3 tablespoons nutritional yeast; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; pinch of salt; 1 cup unsweetened, unflavored soy milk; 3 tablespoons all-purpose flour; 3 large eggplants; oil, as needed; 3 cups thick marinara sauce; 2 to 3 cups vegan mozzarella, shredded or torn into small pieces; 0.25 to ½ cup grated vegan parmesan; 0.25 cup chopped fresh basil (optional)

Golden, breaded eggplant, rich marinara, and plenty of melty vegan mozzarella make this dairy-free eggplant parmesan a cozy, crowd-pleasing Italian dinner.

Each eggplant slice gets a light dip in a simple soy milk batter, then a savory coating of breadcrumbs, chopped almonds, nutritional yeast, and oregano. The slices bake until tender and golden before they’re layered with marinara and vegan mozzarella and baked again until bubbly. Finish this vegan eggplant parmesan with grated vegan parmesan and fresh basil for the perfect final touch.

Serve it straight from the baking dish with a green salad, crusty bread for soaking up the sauce, or a side of spaghetti. You can also bake the eggplant and prep the sauce ahead, so it’s easy to pull together for a family dinner or a table full of guests.

Preparation Time: 1 hour 25 minutes (plus 10 minutes to rest)

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Ingredients

SERVINGS:

Calories: 570 Protein: 15 g

Breading

2 cups plain dry breadcrumbs
0.5 cup raw, unsalted almonds
3 tablespoons nutritional yeast
1 teaspoon dried oregano
0.5 teaspoon garlic powder
pinch of salt

Batter

1 cup unsweetened, unflavored soy milk
3 tablespoons all-purpose flour

Eggplant and layers

3 large eggplants
oil, as needed
3 cups thick marinara sauce
2 to 3 cups vegan mozzarella, shredded or torn into small pieces

For serving

0.25 to ½ cup grated vegan parmesan
0.25 cup chopped fresh basil (optional)

Preparation

Preheat the oven. Preheat the oven to 400°F and lightly grease two large baking sheets. Use extra baking sheets or bake in batches, if needed.
Make the breading. In a food processor, finely chop the almonds, stopping before they turn into a paste. Transfer to a shallow dish and stir in the breadcrumbs, nutritional yeast, oregano, garlic powder, and salt.
Make the batter. In a second shallow dish, whisk the soy milk and flour until smooth.
Slice the eggplant. Cut the eggplants into ½-inch-thick rounds, leaving the skin on.
Bread the slices. Dip each slice into the batter, letting the excess drip off, then coat both sides in the breadcrumb mixture, pressing gently to help it stick. Arrange in a single layer on the baking sheets and lightly spray or drizzle the tops with oil.
Bake the eggplant. Bake for 20 minutes, then carefully flip the slices and bake for about 15 minutes more, until golden and tender in the center. If using two racks, switch the baking sheets halfway through for even cooking.
Assemble. Spread ½ cup marinara over the bottom of a 9×13-inch baking dish. Layer half the eggplant, overlapping slightly if needed, then half the remaining marinara and half the mozzarella. Repeat with the remaining eggplant, marinara, and mozzarella, leaving a few eggplant edges exposed.
Bake. Bake uncovered for about 20 minutes, until the sauce is bubbling and the mozzarella has melted. For a more golden top, broil for 3 to 5 minutes, watching closely.
Rest and serve. Let rest for 10 minutes, then top with vegan parmesan and fresh basil, if using.

A close-up of a serving of vegan eggplant parmesan on a plate, showing layers of breaded eggplant, marinara sauce, and melted vegan mozzarella.

Tips

Keep the coating light: Let the excess batter drip off before breading. Thick patches of batter soften under the sauce. Use one hand for the batter and the other for the crumbs to make breading easier.
Don’t overprocess the almonds: Stop chopping before they release too much oil and turn into a paste. There’s no need to process the breadcrumbs, since leaving them as is gives the coating more bite.
No salting or peeling needed: Choose fresh, firm eggplants, and leave the skin on to help the slices hold together.
Check for tenderness: A fork should slide easily into the center of each slice. If the coating is golden but the center is still firm, keep baking before assembling.
Use a thick marinara: A thick sauce spreads easily and keeps liquid from collecting at the bottom. If yours is watery, simmer it in a saucepan to reduce it first.
Choose a melty cheese: Vegan cheeses behave differently in the oven, so choose one you like on pizza. Use 2 cups for a lighter cheese layer or 3 cups for a cheesier result, and divide it between both layers.
Leave some edges exposed: The breading softens where it touches the sauce, while exposed edges stay more golden.
Broil at the end: Only broil once the casserole is hot in the center. Make sure your dish is broiler-safe, and watch closely, since breadcrumbs and cheese can darken quickly.
Use an air fryer: Air fry the breaded slices in a single layer at 400°F for about 10 to 15 minutes, flipping halfway, until tender. Work in batches, then layer and finish baking in the oven.
Make ahead: Refrigerate the baked eggplant and sauce separately in covered containers, then assemble before the final bake. If the ingredients are cold, allow a little extra baking time.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Cover and reheat in a 350°F oven until hot, or microwave individual portions.
Freezing: Freeze leftovers, wrapped tightly, for up to 3 months.