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Crispy Eggplant Parm Recipe

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3.8 from 39 reviews

  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This crispy vegan eggplant parmesan offers a flavorful and satisfying way to enjoy eggplant. The eggplant slices are breaded with seasoned panko, baked to a golden crisp, topped with tangy marinara sauce and creamy melted vegan mozzarella. Perfect as a comforting lunch or dinner, this Italian-inspired dish is fully plant-based and easy to prepare.

Ingredients

Breading

  • ¾ cup panko breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ tablespoon nutritional yeast

Eggplant Prep

  • 1 eggplant, peeled (about 14.5 ounces)
  • ½ teaspoon to 1 teaspoon salt (for salting)

Breading Wet Ingredients

  • ½ cup nondairy milk
  • 2 tablespoons cornstarch

Sauce and Toppings

  • 1 ½ cups marinara sauce
  • 1 cup vegan mozzarella shreds
  • ⅓ cup nondairy milk
  • Spray oil (for baking)
  • Fresh basil or parsley (for garnish)

Instructions

  1. Preheat and Prep Eggplant: Preheat your oven to 425°F (207°C). Peel the eggplant and cut it into ½-inch thick vertical slices. You should get about 6 slices, then cut each slice in half to create 12 cutlet-sized pieces.
  2. Salt the Eggplant: Lay the eggplant pieces out on a cutting board and sprinkle about ½ teaspoon to 1 teaspoon salt evenly among them. Let them sit for 10 to 15 minutes to draw out excess moisture, then pat dry with paper towels.
  3. Prepare Breading Mixture: In a flat dish, combine the panko breadcrumbs, ½ teaspoon salt, garlic powder, paprika, and nutritional yeast. Mix well.
  4. Bread the Eggplant: For each piece, first dip into cornstarch, then into nondairy milk, and finally press into the breadcrumb mixture to coat well, ensuring the breading sticks properly.
  5. Bake the Breaded Eggplant: Place the coated eggplant pieces on a baking sheet lined with parchment paper if desired. Spray with cooking spray. Bake for 20 minutes at 425°F, then flip each piece, spray again, and bake for an additional 5 minutes.
  6. Prepare Vegan Cheese Sauce: While eggplant bakes, combine vegan mozzarella shreds and ⅓ cup nondairy milk in a small pot over medium heat. Stir until the cheese melts and forms a smooth sauce.
  7. Assemble Eggplant Parm: Remove the baked eggplant from the oven. Spoon about 1 tablespoon of marinara sauce onto each piece, then pour the warm vegan cheese sauce evenly on top.
  8. Final Bake: Reduce oven temperature to 350°F (176°C). Return the assembled eggplant parm to the oven and bake for 5 minutes until warmed through and cheese sauce is slightly bubbly.
  9. Garnish and Serve: Remove from oven, garnish with fresh basil or parsley, and serve hot to enjoy a delicious vegan eggplant parmesan.

Notes

  • Salting the eggplant helps reduce bitterness and excess moisture for a crispier texture.
  • Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
  • You can substitute marinara sauce with your favorite tomato sauce or homemade version.
  • For extra crispiness, consider broiling the eggplant for 1-2 minutes after the final bake, watching closely to avoid burning.
  • This recipe is naturally vegan and can be made gluten-free by using gluten-free panko breadcrumbs.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner, Lunch
  • Method: Baking
  • Cuisine: Italian American, Italian Inspired

Find it online: https://cookinginspirations.com/crispy-eggplant-parm-recipe/