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Vegan Eggplant Parmesan Bake - Comforting, Crispy, and Completely Plant-Based

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Eggplant: 2 medium globe eggplants, sliced into 1/2-inch rounds
  • Salt: For drawing out moisture and seasoning
  • Flax “egg” or aquafaba: 2 tablespoons ground flax + 6 tablespoons water, or 1/2 cup aquafaba
  • Unsweetened plant milk: 1/2 cup (almond, oat, or soy)
  • Breading: 1 1/2 cups panko or breadcrumbs (gluten-free if needed)
  • Seasonings for breading: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Olive oil: 2–3 tablespoons for brushing or spraying
  • Marinara sauce: 3–4 cups, homemade or a high-quality store-bought
  • Vegan mozzarella: 1–2 cups shredded (choose one that melts well)
  • Vegan parmesan: 1/2 cup grated (or use nutritional yeast)
  • Cashew ricotta (optional but great): 1 cup raw cashews (soaked), 2 tablespoons lemon juice, 1 small garlic clove, 2–3 tablespoons water, 1/2 teaspoon salt
  • Fresh basil: A handful, torn or chopped
  • Breadcrumb topping: 1/2 cup breadcrumbs, 1 tablespoon olive oil, pinch of salt, pinch of red pepper flakes

Method
 

  1. Prep the eggplant: Slice into 1/2-inch rounds. Lay on a sheet pan and sprinkle both sides with salt. Let sit 20–30 minutes to draw out moisture and bitterness. Pat dry with paper towels.
  2. Set up breading station: In one bowl, whisk flax with water and plant milk (or use aquafaba). In a second bowl, mix breadcrumbs with garlic powder, onion powder, oregano, basil, smoked paprika, salt, and pepper.
  3. Bread the slices: Dip each eggplant round in the wet mixture, then press into the breadcrumb mix. Arrange on two lined baking sheets so they’re not crowded.
  4. Bake for crispness: Brush or spray lightly with olive oil. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp.
  5. Make the cashew ricotta (optional): Blend soaked cashews, lemon juice, garlic, water, and salt until slightly textured and creamy. Adjust salt and lemon to taste.
  6. Prepare the sauce: Warm your marinara in a saucepan. Taste and season with extra salt, pepper, or a pinch of sugar if it’s overly acidic.
  7. Assemble the bake: Spread 1 cup marinara in a 9x13-inch baking dish. Layer half the baked eggplant, dollops of cashew ricotta, a sprinkle of vegan mozzarella and parmesan, and a few torn basil leaves. Add another cup of sauce. Repeat the layers.
  8. Add the topping: Mix 1/2 cup breadcrumbs with 1 tablespoon olive oil, a pinch of salt, and red pepper flakes. Sprinkle evenly on top for extra crunch.
  9. Bake: Cover loosely with foil (tent so it doesn’t touch the cheese) and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
  10. Rest and serve: Let it stand 10–15 minutes so the layers set. Finish with fresh basil. Serve with a green salad or garlic bread.