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Best-Ever Vegan Eggplant Parmesan Recipe

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4.1 from 57 reviews

A delicious and hearty vegan eggplant parmesan recipe that layers broiled eggplant slices with homemade cashew mozzarella, tomato sauce, and crunchy panko breadcrumbs. Perfect for a satisfying plant-based meal that’s full of flavor and textures.

  • Total Time: 60 minutes
  • Yield: 4 servings

Ingredients

Eggplant and Toppings

  • 3 medium eggplants, sliced 1/4 inch thick
  • 1 tablespoon olive oil
  • 1 cup panko breadcrumbs
  • Fresh basil for topping
  • 1 jar (26 ounces) tomato sauce

Cashew Mozzarella Sauce

  • 1 1/2 cups raw cashews
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1.5 teaspoons sea salt
  • 1 garlic clove
  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch or arrowroot powder

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Set your oven to the broil setting and line or grease two large cookie sheets with a silicone liner or oil to prevent sticking.
  2. Sweat the Eggplant: Sprinkle salt on the eggplant slices and place them in a colander to ‘sweat’ for 30 minutes to draw out moisture, or at least 10 minutes if short on time.
  3. Broil Eggplant: Pat the eggplant slices dry using paper towels or a clean cloth. Arrange them on the prepared baking sheets, brush lightly with olive oil, and broil for 4 to 6 minutes until they turn brown on top. Check after 3 minutes to prevent burning.
  4. Prepare Cashew Mozzarella Sauce: Blend raw cashews with water on high speed until very smooth. Add lemon juice, garlic clove, onion powder, sea salt, and cornstarch (or arrowroot) and blend again until fully combined. Set aside.
  5. Lower Oven Temperature and Prepare Baking Dish: Reduce oven heat to 350°F. Pour a thin layer of tomato sauce into a 9×13 inch baking dish to cover the bottom evenly.
  6. Assemble Layers: Place half of the broiled eggplant slices in a single layer on top of the sauce. Sprinkle with half of the panko breadcrumbs. Add a layer of tomato sauce, followed by half of the cashew mozzarella sauce.
  7. Repeat Layers: Repeat layering with the remaining eggplant slices, breadcrumbs, tomato sauce, and cashew mozzarella. Finish with a final layer of tomato sauce, cashew mozzarella, and the remaining breadcrumbs. Add extra breadcrumbs if desired for more crunch.
  8. Bake: Bake the assembled dish uncovered for 20 minutes until the breadcrumbs are golden brown and crispy.
  9. Serve: Garnish with fresh basil leaves and serve warm as a comforting vegan main dish.

Notes

  • Salting the eggplant removes bitterness and excess moisture, which helps prevent sogginess.
  • Broiling the eggplant instead of frying keeps the recipe lighter and oil-efficient.
  • Use cornstarch or arrowroot as a thickener in the cashew sauce to help it set nicely when baked.
  • Feel free to adjust the amount of breadcrumbs for desired texture.
  • This dish can be prepared ahead of time and refrigerated before baking.
  • To make the recipe gluten-free, use gluten-free panko breadcrumbs.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://allyumcooks.com/best-ever-vegan-eggplant-parmesan-recipe/