Crispy & Irresistible Vegan Eggplant Parmesan

Gluten-Free | Vegan | Dairy-Free | Nut-Free

If you’ve ever felt intimidated by eggplant, trust me, you’re not alone. I used to think its neutral taste and slightly spongy texture made it tricky to cook with—but once I figured it out, I never looked back.

Eggplant is a flavor sponge that can go from silky smooth to deliciously crispy, making it the perfect base for this incredible Vegan Eggplant Parmesan.

Traditional eggplant parmesan (Parmigiana di Melanzane) is a classic Italian dish with fried eggplant, tomato sauce, and cheese. While its exact origins are debated—some say it’s from Sicily, others claim Naples or Calabria—one thing is for sure: it’s comfort food at its best. Our version skips the eggs and dairy while keeping all the crispiness and rich flavor you crave.

This recipe is simple, requires just 10 ingredients, and takes about an hour from start to finish. A little effort goes a long way, and the result? A crispy, flavorful dish that pairs beautifully with pasta and marinara sauce.

Ingredients

For the Eggplant Parmesan:

• 1 medium eggplant (narrower ones work best)
• 1/4 cup unbleached all-purpose flour (or gluten-free alternative)
• 1 cup panko breadcrumbs (gluten-free if needed)
• 2 Tbsp vegan parmesan (or 1 Tbsp nutritional yeast per 2 Tbsp vegan parmesan)
• 1 tsp dried oregano (or double if using fresh oregano)
• 1/4 tsp sea salt
• 1/2 cup unsweetened plain almond milk (or other neutral plant milk)
• 1 tsp cornstarch
• 2 Tbsp olive oil or avocado oil (for frying)

For the Pasta + Sauce:

• 8 ounces pasta (linguine, spaghetti, or gluten-free alternative)
• 2 cups marinara sauce

Instructions

1. Prepare the Eggplant: Slice the eggplant into rounds slightly less than 1/2 inch thick. Sprinkle each side generously with sea salt and place in a colander to draw out bitterness. Let sit for 15 minutes, then rinse and pat dry thoroughly with a clean towel.
2. Preheat & Set Up: Preheat oven to 400°F (204°C) and line a baking sheet with foil, lightly greased with nonstick spray. If making pasta, bring a large pot of salted water to a boil.
3. Set Up Breading Stations:
   • Bowl 1: Flour
   • Bowl 2: Almond milk + cornstarch (whisked together)
   • Bowl 3: Panko breadcrumbs, sea salt, oregano, and vegan parmesan
4. Bread the Eggplant: Dip each slice into the flour, then the almond milk mixture, and finally into the breadcrumb mixture. Place onto the baking sheet.
5. Bake: Bake for 20-30 minutes, flipping halfway through, until golden brown.
6. Crisp It Up! While the eggplant bakes, heat a large skillet over medium heat. Add 2 Tbsp olive oil, and pan-fry the baked eggplant slices for about 2 minutes per side until extra crispy. Return to the oven to keep warm while you finish cooking.
7. Prepare the Sauce: While the eggplant crisps up, heat marinara sauce in a small saucepan or microwave.
8. Cook the Pasta: Once the water is boiling, cook pasta according to package instructions. Drain and cover to keep warm.
9. Serve & Enjoy: Plate the pasta, top with marinara sauce, and layer the crispy eggplant on top. Sprinkle with additional vegan parmesan and serve immediately.

Pro Tips for the Crispiest Eggplant Parmesan:

• Use a narrow eggplant—wider ones tend to be softer and harder to crisp.
• Don’t skip the salt-draining step! It removes bitterness and helps achieve better texture.
• Press down firmly after rinsing to remove excess moisture.
• For ultimate crispiness, bake first, then pan-fry before serving.

Why You’ll Love This Recipe:

✔ Comforting
✔ Crispy & Flavorful
✔ Easy to Make
✔ Totally Vegan
✔ A Perfect Pasta Pairing

This dish is best enjoyed fresh, as reheating can soften the crispy texture. If you make it, let us know how it turns out!