Vegan Eggplant Parmesan

A plate of eggplant parmesan

Iain Bagwell / Stockbyte / Getty Images

  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
243 Calories
11g Fat
29g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 243
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 453mg 20%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 28%
Protein 12g
Calcium 273mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Eggplant Parmesan, parmigiana di melanzane in Italian, is a traditional southern Italy entree that may have originated in Naples. This scrumptious vegan eggplant parmesan recipe uses soy cheese to maintain the cheesy breadcrumb-crusted topping that's a signature of the dish. It is completely dairy-free and egg-free. 


  • 2 large eggplants (sliced 1/4 inch thick)
  • 4 pieces bread (whole grain)
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • Salt (to taste)
  • Black pepper (to taste)
  • Optional: store-bought dairy-free soy parmesan
  • For the Cheese Sauce:
  • 1 cup tofu (silken; blended until creamy in a blender or food processor)
  • 1 cup vegetable broth
  • 1/2 cup soy milk (plain, or almond milk)
  • 1/4 cup nutritional yeast
  • 3 tablespoon tahini
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons cornstarch
  • For the Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 4 cups tomato sauce (or marinara sauce)

Steps to Make It

  1. Preheat the broiler. Lightly salt the eggplant slices and place them in a colander set over a bowl to drain for 15 to 20 minutes.

  2. Meanwhile, toast the bread slices in a toaster until well done. Transfer to a medium-sized bowl and crumble into breadcrumbs.

  3. Toss with the dried oregano and dried thyme, and lightly sprinkle with salt, pepper and soy parmesan (if using). Set aside.

  4. Rinse the eggplant slices with cold water and pat them dry with paper towel. Lightly oil a large baking sheet, place the slices on the sheet and brush lightly with olive oil.

  5. Place under the broiler for about 3 minutes or until brown. Remove from the oven and set aside.

  6. Turn down the oven to 350 F. In a blender, blend all of the ingredients for the cheese sauce in a blender until creamy, set aside.

  7. In a medium-sized skillet over medium-high heat, heat the olive oil, adding the onion once hot. Cook, stirring often until the onion is soft, for about 5 minutes.

  8. Add the tomato sauce to the pan and cook until just warm. Set aside.

  9. Assemble the casserole. Lightly oil a 9" x 13" baking dish with olive oil.

  10. Place half of the eggplant slices In the bottom of the dish. Top with 1/3 of the breadcrumbs, followed by half of the tomato sauce and half of the cheese sauce. Sprinkle with soy parmesan.

  11. Top with the eggplant, followed by another 1/3 of the breadcrumbs and the remaining half of the tomato sauce and cheese sauce.

  12. Top with the remaining 1/3 of the breadcrumbs and a generous sprinkling of soy parmesan, if using.

  13. Bake for 20 to 25 minutes or until lightly browned on top. Serve hot.


  • Alternate the eggplant layer with a zucchini layer for a presentation that's colorful and a texture that feels different on the palate.
  • For a flavorful homemade tomato sauce, sauté 2 cloves of minced garlic, add 4 cups of crushed tomatoes, a handful of torn fresh basil leaves, and salt and pepper to taste. Simmer to incorporate ingredients.