I will definitely make this again! Thank you for posting this recipe! Also just used jarred sauce with fresh basil added. xo, This recipe was very tasty however I did find the directions a little jumpy and hard follow. Caitlin, have you been buying Miyoko’s Kitchen vegan cheese online yet? Eggplant Parm was on last nights menu and your post was found right before I went grocery shopping! I served it with a handful of slightly wilted fresh spinach on the side to green up the plate, and a few pieces of bruschetta. Thanks so much for the lovely review, Laura! Thanks so much!! The vegan bake is awesome I’m lactose intolerant so I skipped on the cheese, however; the dish came out wonderfully cooked . You have made me love cooking! This was delicious. This is now my go-to eggplant recipe. We have a ton of eggplant from our garden, and last night I was looking for a way to use it. My friends loved it. :) Thank you for sharing your recipes! Thank you so much :). Turned out amazing! I would highly recommend this recipe. I used Vegan Parmesan and whole wheat pasta! Mine didn’t brown as well as I would have liked them to in the skillet. Place leftover eggplant in a single layer for 15 minutes, flip and give it another 10. Love this vegan version! I plan on making this for my family ASAP, but could I maybe crisp up the panko covered eggplant before they go into the oven? It’s amazing! See notes for additional tips on crispy eggplant! You had mentioned it does not reheat well. i was able to successfully reheat this by putting the eggplant back in the skillet with a little olive oil for two minutes on each side and then sticking them in the oven set to broil on a baking sheet with foil for two minutes on each side as well. If you have any of this delicious chicken leftover, then you are in luck! Origins of Eggplant Parmesan. Ran out of time trying to get everything on the table at the same time for our family of 8, so I skipped the frying. Delicious ! Next time, would you mind leaving a rating with your review? I have never cooked with eggplant so your comment was perfect timing! Very satisfying. I doubled the recipe and used both parmesan cheese and nutritional yeast. Not sure if even possible. Any suggestions? I didn’t have a full cup breadcrumbs, so I used a combination of 1/3 breadcrumbs, 1/3 Bob’s Red Mill quick cooking steel cut oats, and 1/3 almond flour, which worked well. With more people than ever following a vegan diet, demand for plant-based alternatives to meat and dairy products continues to grow.In fact, according to Google Trends data, searches for ‘vegan cheese’ increased by 350% between 2013 and 2018. I made pasta and served it with a jar of Rao’s marinara, but I didn’t even want the pasta. The eggplant meat came out soggy and greasy—maybe because it wasn’t clear when in the process to fry it—and the skin was tough to cut and impossible to chew. My boyfriend thinks it’s delicious, too. You will not be subscribed to our newsletter list. Mmmm. xo. I still salt and drain tho, to get rid of excess liquid. I used old whole wheat toast for the breadcrumbs (plain white toast didn’t crumble) and that worked really well. We are so glad you enjoyed it! Even plain, it was a delicious food! Easy peasy and totally delicious. I wasn’t looking for a vegan recipe, but my husband had used the last eggs for breakfast this week and we were out! Eggplant is intimidating and with your step by step method, it made it foolproof!! Thank you SO much for sharing your recipes! My husband said it was a ten! My husband said this is the best thing I’ve made EVER. My omnivore husband added grilled chicken to his, but I found it very satisfying as is. You are an inspiration to all vegan cooks out there. WHAT part is “bitter”??? Just Like Parmesan is made of sort of random stuff like potato starch, rice starch, coconut oil, olive extract, and salt, plus a slightly mysterious proprietary flavoring agent called Parmezan Flavor. I follow it to the letter and I’m thrilled every time. Thanks for sharing, Maggie! Thanks Kris. House sitting in Costa Rica so not having a traditional Thanksgiving this year and instead made oven roasted chicken and served it with this eggplant parmesan! This recipe was the BOMB!! Absolutely amazing and still crispy! Thank you for all of your versatile recipes! Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Thank you for this recipe. This turned out SO GREAT!!! Thank you so much! and I’m based in London, but I’m back in the US for Christmas so I’m definitely ordering a big shipment to my parents’ house and testing it out! All products featured on SELF are independently selected by our editors. Hope you love this recipe, Laura! You have really helped me in becoming and staying vegan since Jan 1st. Cheese is everywhere. I am desperate to try it, Maggie! Although I served my husband his sauce and pasta, mine vegan, we both loved the eggplant!!!! I made this recipes which my family and I liked very much. All in one pot. To short cut the crisping it up part, I took it from the oven after 25 mins and put it in the air fryer for 5 mins. :). I made this and loved it! So glad you and your husband enjoyed it, Susan! Page, Dana, Love it! Also used flax milk for the milk mixture. An 11 on a scale of 1 – 10! Next time, would you mind leaving a rating with your review? I will definitely do it again. Absolutely loved this recipe. We enjoyed a lot. So never had eggplant parm before in my life – but this was AWESOME! I wanted to make this because it’s lighter and vegan! (or other flour of choice – GF for gluten-free eaters), (plus more for serving // or sub 1 Tbsp nutritional yeast per 2 Tbsp vegan parmesan), (such as linguini, but any kind will do, including veggie noodles or gluten-free). The crispier eggplants were the best in my opinion so, next time, I’ll crisp them all more in the frying pan. This was so amazing. I made the Vegan Eggplant Parmesan this evening. Second eggplant recipe that’s been a disappointment this week, so I think I’ll give up on it at this point! I highly recommend it! Thanks so much!! Store-bought dairy-free/vegan cheese can be a total hit or miss. I made this last night and it tasted wonderful! I was a chef in my past life, so I know how much work goes into what you do—thank you so much! It’s straight out of her beautiful new cookbook, Top With Cinnamon. OMG, I made this tonight for dinner; and it was slap ya mama good! Next time, would you mind leaving a rating with your review? Perfect recipe for a meatless monday in our house! After being served more awful eggplant dishes at weddings/events than I could count, I was avoiding it completely, but decided to give it a go with this recipe. I've tried so, so many types from every different brand I could find. Couldn’t believe how good it was! I don’t know nearly enough about food science to understand how the 100% vegan ingredients list translates into a successful simulacrum of actual cow cheese. Hi Maria! This dish is so good that I’m locking it in to my rotation. That’s not listed in the ingredients. I made a simple Marinara sauce from scratch and added Baby Portobelloes to it! Thanks for the recipe! So I was having a real craving. Hmm, perhaps it’s different palettes! Yum! Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Now I need more recipes, I still have 18 more eggplants to harvest. The main reason I like to make my own pizza is so I can use my favorite shredded vegan cheeses - which are currently Violife and 365 (Whole Foods' house brand.) Enjoy! We’re so glad you enjoyed it, Hannah! I made homemade whole wheat breadcrumbs and did lentil pasta with fancy mushrooms with the eggplant. This is really good to know! I never thought I liked eggplant. We’re so glad you both enjoyed it! Xo. We love it too! Hubby would not even try it, and i am stuck eating the rest. But I do have one question. Hi Sara, yes, it does include the pasta and sauce. My family of meateaters LOVED this recipe! Hopefully this helps someone! Will take out and bake each serving, maybe use four to make a mini layered pasta casserole. We scoured Instagram for blender-friendly recipes and picked out 14 tasty and ... Add the cream and half the parmesan and season to taste. Wow! Served it with spaghetti marinara. I followed it almost exactly and used nutritional yeast in place of Parmesan. This recipe looks fab and I can’t wait to read Izzy’s book! This was very good. Eggplant parm has always been my favorite dish, pre and post-vegan days. xo. I must admit that I was intimidated and skeptical about this recipe, however it turned out to be very delicious. I just wanted to say that I was super happy that this recipe popped up in my inbox a few seconds ago! Everyone knows the hardest part about eating fewer animal products (or avoiding dairy due to an allergy or intolerance) is the lack of cheese. This recipe is EXCELLENT. 2) I made a few by just spraying them with oil and putting them back in the oven. SELF may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I would agree, it is more involved than most of the meals I prepare, but it’s definitely worth it. I left the salt out of the breadcrumb mix, and didn’t miss it. One of the itty-bitty joys I’ve clung to real hard this year has been finding the best vegan Parmesan cheese. I made a sweet potato tomato sauce to pair with the eggplant. We’re so glad you enjoyed it, Kate! I knew this recipe was a winner when I served it to John and he literally went back for seconds before I could! Might have browned more by airing more. And then pressing dry with towels will remove the moisture. This was absolutely amazing! So glad you and your husband enjoyed it, Eryn! they were crispy, light and delicious !!! Am I the only one who experiences this? As always, tag us on Instagram with #minimalistbaker or Twitter @minimalistbaker if you do.