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Eggplant Parmesan

This Eggplant Parmesan is made with an easy tomato sauce and with simple ingredients like breadcrumbs, Italian herbs, tomato paste. No one would ever believe it is entirely vegan. You get step-by-step instructions with pictures so you can be sure that it will be perfect every time you make it.

Closeup view on the Eggplant Parmesan showing the baked layers of eggplant, tomato sauce, and cheeses.

I finally found the best method for making Eggplant Parmesan after trying and testing a lot. When you follow this recipe, you get the best method for taste, texture and of course a realistic preparation time.

Eggplants are versatile, with an amazing texture and if prepared right they taste amazing like in this Eggplant Lasagna, the Eggplant Curry or my Katsu Curry.

If you are looking for more eggplant recipes, feel free to browse around and enjoy many more delicious ideas.

Ingredients for the Eggplant Parmesan collected on a wooden board.

Making the cashew-milk mixture as vegan egg replacement in a food processor.

Why you should make this Eggplant Parmesan

Yes it is so worth your time, even with a few shortcuts that I will tell you that do not affect the most amazing result, yum.

Anyone can make this. It is really foolproof with detailed step by step pictures so you can follow each step and method in no time. You know exactly what you can expect and how it will turn out.

Seriously you end up with the best texture that is exactly what you are looking for in an Eggplant Parmesan.

Coating the eggplant slices in the cashew mixture and breadcrumbs.

Frying the coated eggplant slices in olive oil.

The eggplants are crispy on the outside but creamy and juicy on the inside.

Learn my shortcut method which is faster and provides the same result in less time. Other methods easily take two or three times longer.

Be proud of your result, which everyone will always enjoy – it’s so good.

Onions and garlic are fried in a small saucepan.

Adding tomato sauce, paste and seasoning completes the tomato sauce for the Eggplant Parmesan.

What you need for this Eggplant Parmesan recipe

As for what you need to make this recipe, there are two parts to it: the fried eggplant and the tomato sauce:

For the fried eggplant:

  • eggplants
  • Panko breadcrumbs
  • cashews
  • almond milk
  • olive oil

For the tomato sauce:

  • garlic
  • onions
  • Italian herbs
  • red pepper flakes
  • tomato sauce
  • tomato paste
  • vegan mozzarella shreds
  • vegan parmesan

Layering the Eggplant Parmesan in a casserole dish.

How to make Eggplant Parmesan

Set a 8×11 inch casserole ready, preheat oven to 390°F. You will also need some paper towels, how many will depend on the size of your baking sheet.

Line the baking sheet with paper towels and lay out the round eggplant slices. Season with a generous amount of salt, then cover with another layer of paper towels. Repeat until all eggplant slices are used.

Put some weight on top. This can be a heavy cutting board, for example. Let this sit for around 30 minutes. This step is needed to drain some of the liquid from the eggplants and improves the texture of the eggplant.

Topping off the casserole dish with a mixture of vegan mozzarella and parmesan.

Making the “eggy” coating:

Pulse 3/4 cup cashews with 1 cup of almond milk in a food processor. Season with salt and pepper and process until you have a creamy texture.

Transfer this mixture to a small bowl and set 2 cups of Panko breadcrumbs in a low plate. Heat a generous amount of olive oil in a pan. Dip eggplant slices first into the “eggy” mixture, then from both sides into the Panko breadcrumbs until coated.

Fry each slice for around 2 minutes on each side, then transfer to a plate with paper towels to drain excess oil.

Eggplant Parmesan after baking in a casserole dish.

Making the tomato sauce:

Next heat 1 Tbsp olive oil in another sauce pan. When hot add onions and garlic, fry for 2 minutes.

Add tomato sauce and paste, Italian herbs, red pepper flakes, and season with a pinch salt and pepper. Bring to a simmer, then set aside.

Portion of Eggplant Parmesan on a small white plate with casserole dish in the background.

Assembling the Eggplant Parmesan

Start with a small layer of tomato sauce in your 8×11 inch casserole dish. Now give eggplants slices on top of it. Sprinkle with a bit of vegan parmesan and mozzarella. Repeat the sauce-eggplant-cheese layers until everything is used.

The last layer should be a tiny bit of sauce topped with cheeses.

Bake for 25 minutes at 390°F until lightly browned on top. Allow to cool off for 5 minutes before serving.

Leftovers can be stored in the fridge for around 4 days, also yummy cold.

Top view of a single portion of the Eggplant Parmesan.

Tips and tricks

You can easily make a double batch, just make sure to use a bigger casserole dish.

Also you can everything prepare in advance for around 4 days and bake when needed.

Instructions for a freezer friendly version: add Eggplant Parmesan into a freezer safe container without baking. Cover with a plastic wrap and it will stay fresh for around 3 months in the freezer. Thaw completely before baking.

Collage of two pictures of the Eggplant Parmesan with recipe title text.

If you try this Eggplant Parmesan, tag me on Instagram or Facebook, let me see all your remakes with a picture.

Cheers, Florian.

Closeup view on the Eggplant Parmesan showing the baked layers of eggplant, tomato sauce, and cheeses.

Eggplant Parmesan

Yield: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This Eggplant Parmesan is made with an easy tomato sauce and with simple ingredients like breadcrumbs, Italian herbs, tomato paste. No one would ever believe it is entirely vegan. You get step-by-step instructions with pictures so you can be sure that it will be perfect every time you make it.

Ingredients

  • 3 medium eggplants, cut into a quarter inch rounds
  • 2 cups Panko breadcrumbs (use gf, if needed)
  • 3/4 cup cashews
  • 1 cup almond milk
  • 4 cloves garlic, minced
  • 1 Tbsp olive oil, plus more for frying
  • 1/2 cup onions, finely chopped
  • 1 Tbsp Italian herbs
  • 1 tsp red pepper flakes
  • 28 oz tomato sauce
  • 5 oz tomato paste
  • 5 oz vegan mozzarella shreds
  • 1 batch Vegan Parmesan Cheese (3 ingredients, 1 min)
  • salt, pepper to taste

Instructions

  1. Set a 8x11 inch casserole ready, preheat oven to 390°F. You will also need some paper towels, how many will depend on the size of your baking sheet.
  2. Line the baking sheet with paper towels and lay out the round eggplant slices. Season with a generous amount of salt, then cover with another layer of paper towels. Repeat until all eggplant slices are used. Put some weight on top. This can be a heavy cutting board, for example. Let this sit like this for around 30 minutes. This step is needed to drain some of the liquid from the eggplants and improves the texture of the eggplant.
  3. Pulse 3/4 cup cashews with 1 cup of almond milk in a food processor. Season with salt and pepper and process until you have a creamy texture.
  4. Transfer this mixture to a small bowl and set 2 cups of Panko breadcrumbs in a low plate. Heat a generous amount of olive oil in a pan. Dip eggplant slices first into the "eggy" mixture, then from both sides into the Panko breadcrumbs until coated. Fry each slice for around 2 minutes on each side, then transfer to a plate with paper towels to drain excess oil.
  5. Next heat 1 Tbsp olive oil in another sauce pan. When hot add onions and garlic, fry for 2 minutes. Add tomato sauce and paste, Italian herbs, red pepper flakes, and season with a pinch salt and pepper. Bring to a simmer, then set aside.
  6. Start with a small layer of tomato sauce in your 8x11 inch casserole dish. Now give eggplants slices on top of it. Sprinkle with a bit of vegan parmesan and mozzarella. Repeat the sauce-eggplant-cheese layers until everything is used. The last layer should be a tiny bit of sauce topped with cheeses.
  7. Bake for 25 minutes at 390°F until lightly browned on top. Allow to cool off for 5 minutes before serving.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 110mgCarbohydrates: 43gFiber: 6gSugar: 7gProtein: 14g

 

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