Most of us grew up eating eggplant Parmesan, one of the most hearty and satisfying meals around. But when your diet restricts the original recipe, what do you do? Eat this version. This meal is dairy-free, egg-free, gluten-free and full of flavour! With two easy swaps, this vegan eggplant Parmesan is a guaranteed crowd pleaser. (Plus, these 50 party-approved recipes are guaranteed to be a hit at your next potluck.)
How do you make eggplant Parmesan without cheese?
Simply substitute your favourite vegan shredded mozzarella cheese for cow’s-milk mozzarella cheese and use nutritional yeast in place of Parmesan cheese. Nutritional yeast has a nutty, cheesy flavour and is packed with plant-based protein, vitamins and minerals. The savoury flavour from the nutritional yeast, plus the vegan cheese melted over the eggplant and tomato, makes for a creamy dish.
Interested in vegan meal planning? Serve this for dinner on Meatless Monday, then have leftovers for lunch the following day!
How to make vegan eggplant Parmesan
- 2 tablespoons olive oil
- 1 small eggplant, cut into 1/2-inch slices
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil, divided
- 1 tablespoon nutritional yeast, divided
- 1 medium tomato, thinly sliced
- 1/2 cup shredded vegan mozzarella cheese
- Salt and pepper, to taste
Step 1: Roast the eggplant
Preheat oven to 425°F and grease a baking sheet. Brush each eggplant slice with olive oil and season with salt and pepper. Place on prepared baking sheet. Bake for 15 minutes, then flip and bake for an additional 5 minutes, or until golden brown. Transfer to a wire rack.
Editor’s Tip: Choose an eggplant that is smooth, shiny, on the smaller side and feels heavy. Smaller eggplants tend to have thinner skin and fewer seeds.
Step 2: Assemble the eggplant Parmesan
Place half of the eggplant slices in a prepared 1-quart baking dish. Sprinkle half of the basil and nutritional yeast over the eggplant slices. Place tomato slices on top and sprinkle with remaining basil and nutritional yeast. Layer with half of the shredded vegan mozzarella cheese and remaining eggplant slices. Top with remaining vegan cheese.
Step 3: Bake and enjoy!
Bake uncovered at 350°F for 25 minutes, or until vegan cheese is melted. Serve over pasta, with a side salad or by itself. Leftovers can be stored covered in the refrigerator for up to 5 days. This recipe reheats well in the microwave or oven, too.
Next: If you’re following a vegan diet, make sure you’re not deficient in these nutrients.