Description
This 50-Minute Vegan Eggplant Parmesan Bake is a delicious plant-based twist on the classic Italian dish. Featuring crispy baked eggplant slices coated in a savory cashew and panko crust, layered with rich marinara sauce, melted vegan mozzarella, and fresh basil. An easy and satisfying recipe perfect for a hearty vegan dinner.
Ingredients
Eggplant and Breading
- 1 large eggplant (approx. 2 lbs), or 2 small eggplants
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- ½ tsp sea salt (more for sprinkling)
- ¼ tsp garlic powder
- ¼ tsp oregano
- 1 1/4 cups panko bread crumbs (or gluten-free bread crumbs)
- 1/4 cup all-purpose flour (or gluten-free all purpose flour)
- 1 tsp corn starch
- 1 cup unsweetened almond milk
- 6 tbsp olive oil, divided
Toppings and Sauce
- 1 cup vegan mozzarella (shredded)
- 3 cups homemade marinara sauce (or your favourite store bought)
- 1/4 cup fresh basil (chopped)
Instructions
- Preheat the Oven: Set your oven to 450°F (230°C). Place two standard 18-by-13-inch sheet pans on the upper and lower thirds of the oven to warm. This ensures the pans are hot enough to crisp the eggplant when baking.
- Prepare the Eggplant: Slice the eggplant into 1/2-inch thick rounds and lay them on a cutting board. Sprinkle lightly with sea salt on both sides and set aside to draw out moisture.
- Make the Cashew Panko Mixture: In a food processor or blender, pulse the raw cashews, nutritional yeast, ½ tsp sea salt, garlic powder, and oregano until the mixture resembles coarse breadcrumbs, about 15 seconds. Add the panko bread crumbs and pulse a few times to combine. Transfer this mixture onto a plate.
- Prepare the Breading Stations: Arrange a breading assembly line with the following from left to right: salted eggplant slices on a cutting board; a shallow bowl with a batter made from flour, cornstarch, and almond milk whisked together; a shallow bowl with the cashew and panko mixture; and a clean cutting board to place the breaded slices.
- Bread the Eggplant: One by one, dip each eggplant slice into the almond milk batter to coat, then dredge completely in the cashew-panko mixture. Place the breaded slices on the clean cutting board and repeat until all slices are coated.
- First Bake: Remove one preheated sheet pan from the oven, drizzle it with 2 tablespoons of olive oil, and tilt to coat the surface. Arrange the breaded eggplant in a single layer with about 1/4-inch gaps between slices. Repeat with the second sheet pan and remaining eggplant.
- Bake Until Crisp: Bake both pans for 7 minutes until the undersides are lightly browned and crisp. Remove from oven, drizzle each pan with an additional tablespoon of olive oil, then flip each eggplant slice carefully using a fork. Return to oven and bake for another 5 minutes until golden brown. Remove and set aside.
- Assemble with Sauce and Cheese: Reduce oven temperature to 400°F (200°C). Take one sheet pan out, drizzle the marinara sauce evenly over the baked eggplant slices (you can nestle all the slices snugly to save space). Lift each slice to ensure some sauce is underneath. Sprinkle the shredded vegan mozzarella evenly on top.
- Final Bake: Bake the assembled dish for 20 to 25 minutes until the edges are browned and the eggplant inside is tender. Remove from oven, sprinkle with chopped fresh basil, and serve warm.
Notes
- Salted eggplant slices help draw out bitterness and moisture; letting them sit for about 10 minutes improves texture.
- Use panko breadcrumbs or gluten-free alternatives to keep the crust crispy.
- Make sure your sheet pans are hot before placing eggplant slices to ensure a crisp bake.
- This recipe works well with homemade or store-bought marinara sauce.
- For extra richness, other vegan cheeses can be used or added alongside mozzarella.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian