Makes about 4 servings
Prep Time: About 1 ½ hours total
You will love this vegan baked eggplant parmesan recipe. I have found the hardest part about going plant-based is cheese! For so many who want to go vegan, the thought of giving up foods like pizza and eggplant parmesan can be an unthinkable one. A decade ago, vegan cheeses left a lot to be desired and made the sacrifice so much more difficult. The early vegan cheese options were rubbery and lacked one very important attribute – they didn’t melt! Who wants pizza with globs of rubbery “cheese” when you can have the oowwwy, gooey cheese of dairy pizza?
Same with eggplant parmesan, a food that has a special place in my heart. I have tried dozens of times to make a vegan baked eggplant parmesan dish that offered the taste and texture of my beloved fried, gooey version. And, after years of experimentation, I can say that this recipe comes close. While it is not fried and the cheeses are dairy free, it has a great tastes and texture and goes fantastic with brown rice pasta. And, with vegan cheese options from Violife and Miyoko’s, the cheese melts beautifully.
This version of vegan baked eggplant parmesan is healthy. It has a fraction of the calories, won’t weigh you down and you can enjoy the essence of the original without the guilt and unhealthy dairy and oils.
I like to combine 3 different cheeses in this vegan baked eggplant parmesan. Each one has a unique taste and texture and the combo of all three together is delicious. The Violife Feta adds a little bit of a bite and the cheese melts into a smooth, tasty pool of yum. The Miyoko’s mozzarella is also a great option. It comes in a wheel and can be broken off into small chunks that you can scatter onto the layers of eggplant. Evenly use the two cheeses on each layer of eggplant. Let them melt together and combine flavors for a delicious outcome. The topper is Follow Your Heart parmesan shreds. Sprinkling the shreds evenly as a final topper to the other two cheeses perfectly complements the dish.
To make a completely gluten free pasta side, use a brown rice spaghetti or other gluten free pasta of choice. Our favorite is Jovial. It has an incredible taste, texture and to me tastes better than any gluten packed pasta option. It is lighter and doesn’t leave a brick in your belly.
When prepping your eggplant, peel it and slice into ¼ inch rounds. Then, soak the slices of eggplant in a large bowl of salted water. Let it soak for about 20 minutes. My grandmother always told me that this will draw the bitterness out of the eggplant. When you drain the water after 20 minutes, you will see that it has a tint of brown to it. Grandma said that is the bitterness! Rinse the eggplant and set aside while getting ready to prep the parmesan.
Ingredients Needed for Vegan Baked Eggplant Parmesan
- 2 large organic eggplants, peeled, sliced and soaked in salted water for 20 minutes
- ½ wheel of Miyokos Mozzarella
- ½ block of Violife Feta cheese
- ¼ cup Follow Your Heart shredded parmesan
- 1-2 large jars of 365 Tomato Basil pasta sauce (you will need the second jar if serving with pasta)
- ¼ extra virgin olive oil
- Sea salt and black pepper to taste
- Garlic powder to taste
How to Prepare Vegan Eggplant Parmesan
- Preheat oven to 350 degrees
- Peel, slice and soak the eggplant in a large bowl of salted water
- Drain the eggplant after soaking and rinse
- Shake off any excess water
- Line a baking sheet (you may need two baking sheets) with parchment paper
- Place the eggplant slices on the parchment leaving a little space in between the slices
- Drizzle the eggplant slices with olive oil
- Using a pastry brush, swipe the olive oil evenly on the slices of eggplant
- Sprinkle the slices with sea salt, black pepper and garlic powder
- Roast in the heated oven for about 20 minutes or until they are fork tender
After roasting the eggplant slices…
- Remove the roasted eggplant slices from the oven
- Using a square baking dish, coat the bottom of the dish with pasta sauce
- Arrange the eggplant slices in the dish covering the bottom of the dish evenly
- Coat with pasta sauce and smooth over the eggplant
- Break off small chunks of Miyoko’s mozzarella and evenly distribute over the eggplant
- Repeat with the Violife Feta
- Sprinkle the Follow Your Heart parmesan over the top
- Repeat with another layer of eggplant, sauce and cheeses
- If you have enough for a third layer, repeat the steps again
When you have the vegan baked eggplant put together, return to the oven and bake for another 35 minutes until the cheeses are melted and the eggplant is soft
Remove from the oven and let sit for 5 minutes or so
Cut into 6 pieces
Serve with brown rice pasta coated with pasta sauce and a side salad
For more delicious plant-based, gluten free, no refined sugar recipes, check out our recipe page on HealthTastesGood.com