Eggplant Parmesan

This Eggplant Parmesan is made with an easy tomato sauce and with simple ingredients like breadcrumbs, Italian herbs, tomato paste. No one would ever believe it is entirely vegan. You get step-by-step instructions with pictures so you can be sure that it will be perfect every time you make it.

I finally found the best method for making Eggplant Parmesan after trying and testing a lot. When you follow this recipe, you get the best method for taste, texture and of course a realistic preparation time.

Eggplants are versatile, with an amazing texture and if prepared right they taste amazing like in this Eggplant Lasagna, the Eggplant Curry or my Katsu Curry.

If you are looking for more eggplant recipes, feel free to browse around and enjoy many more delicious ideas.

Why you should make this Eggplant Parmesan

Yes it is so worth your time, even with a few shortcuts that I will tell you that do not affect the most amazing result, yum.

Anyone can make this. It is really foolproof with detailed step by step pictures so you can follow each step and method in no time. You know exactly what you can expect and how it will turn out.

Seriously you end up with the best texture that is exactly what you are looking for in an Eggplant Parmesan.

The eggplants are crispy on the outside but creamy and juicy on the inside.

Learn my shortcut method which is faster and provides the same result in less time. Other methods easily take two or three times longer.

Be proud of your result, which everyone will always enjoy – it’s so good.

What you need for this Eggplant Parmesan recipe

As for what you need to make this recipe, there are two parts to it: the fried eggplant and the tomato sauce:

For the fried eggplant:

• eggplants
• Panko breadcrumbs
• cashews
• almond milk
• olive oil

For the tomato sauce:

• garlic
• onions
• Italian herbs
• red pepper flakes
• tomato sauce
• tomato paste
• vegan mozzarella shreds
• vegan parmesan

How to make Eggplant Parmesan

Set a 8×11 inch casserole ready, preheat oven to 390°F. You will also need some paper towels, how many will depend on the size of your baking sheet.

Line the baking sheet with paper towels and lay out the round eggplant slices. Season with a generous amount of salt, then cover with another layer of paper towels. Repeat until all eggplant slices are used.

Put some weight on top. This can be a heavy cutting board, for example. Let this sit for around 30 minutes. This step is needed to drain some of the liquid from the eggplants and improves the texture of the eggplant.

Making the “eggy” coating:

Pulse 3/4 cup cashews with 1 cup of almond milk in a food processor. Season with salt and pepper and process until you have a creamy texture.

Transfer this mixture to a small bowl and set 2 cups of Panko breadcrumbs in a low plate. Heat a generous amount of olive oil in a pan. Dip eggplant slices first into the “eggy” mixture, then from both sides into the Panko breadcrumbs until coated.

Fry each slice for around 2 minutes on each side, then transfer to a plate with paper towels to drain excess oil.

Making the tomato sauce:

Next heat 1 Tbsp olive oil in another sauce pan. When hot add onions and garlic, fry for 2 minutes.

Add tomato sauce and paste, Italian herbs, red pepper flakes, and season with a pinch salt and pepper. Bring to a simmer, then set aside.

Assembling the Eggplant Parmesan

Start with a small layer of tomato sauce in your 8×11 inch casserole dish. Now give eggplants slices on top of it. Sprinkle with a bit of vegan parmesan and mozzarella. Repeat the sauce-eggplant-cheese layers until everything is used.

The last layer should be a tiny bit of sauce topped with cheeses.

Bake for 25 minutes at 390°F until lightly browned on top. Allow to cool off for 5 minutes before serving.

Leftovers can be stored in the fridge for around 4 days, also yummy cold.

Tips and tricks

You can easily make a double batch, just make sure to use a bigger casserole dish.

Also you can everything prepare in advance for around 4 days and bake when needed.

Instructions for a freezer friendly version: add Eggplant Parmesan into a freezer safe container without baking. Cover with a plastic wrap and it will stay fresh for around 3 months in the freezer. Thaw completely before baking.

If you try this Eggplant Parmesan, tag me on Instagram or Facebook, let me see all your remakes with a picture.

Cheers, Florian.