Vegan Eggplant Parmesan Recipe (Without Mozzarella)

This vegan eggplant Parmesan is crispy, saucy, and layered with flavour, all without dairy or mozzarella. It’s baked, not fried, and uses simple, pantry-friendly ingredients that come together into something truly comforting.

It’s the kind of dish that looks fancy but is easy enough for a weeknight, and it’s perfect for holidays or dinner parties when you want a meat-free main that feels special.

This easy vegan eggplant Parmesan is indulgent while being light and tasty at the same time.

They key to this dish is the vegan mozzarella sauce which is so darn good and adds a wonderful depth of flavor. The vegan mozzarella sauce is made from cashews and a few other ingredients.

My mom is NOT a fan of most cashew stand-ins for vegan food because they usually taste like cashews, despite being camoflouged. However she loved and couldn’t taste the cashews at all.

It also has crispy panko breadcrumbs, which stand-in for the texture of Parmesan cheese.

In this receipe each individual eggplant slice is NOT breaded, instead, you sprinkle breadcrumbs in between layers and then again on the top for a nice crispy texture that is still healthy.

This is one of my favorite Vegan Italian Recipes because it doesn’t take long at all to cook up and is great with a side of Vegan Garlic Breadsticks.

How To Prepare The Eggplant

Preparing the eggplant is super easy. For this recipe, I use about 2 medium eggplants.

You want to slice them about 1/4 inch thick. Thick enough to hold their shape but not too chunky. Then, you will put the eggplant in a colander or strainer and salt them.

It is best to let them sit salted so that they can sweat out any extra water for about 30 minutes. If you are in a rush you can soak for 10 minutes but 30 is optimum.

Then, you are going to want to wipe the eggplant with a towel or paper towel.

Brush the eggplant with oil and arrange it on a baking sheet.

Turn on the “broil” setting on your oven. Now you are going to want to broil the eggplant for 4-6 minutes AT THE MOST!

I have burned the eggplant before, so set a timer and check your eggplant after 3 minutes. Do not overcook! As soon as the eggplant is slightly browned on top, you can take it off!

How To Make The Cashew Mozzarella Sauce

While your eggplant is sitting and “sweating” go ahead and make your mozzarella cheese. This is so easy and makes all the difference in your vegan eggplant Parmesan.

Simply combine your cashews and water and blend on high until smooth. I personally used a high-powered food processor, but you can use a blender if that is all you have on hand.

Then, mix in the lemon juice, salt, garlic and onion powder, and cornstarch/arrowroot and blend until smooth.

The secret ingredient that gives this mozzarella sauce flavor is the splash of lemon juice! Don’t skip it!

Assembling The Vegan Eggplant Parmesan

Once your eggplant is broiled and your mozzarella sauce made, it is time to assemble the vegan eggplant Parmesan!

First, you will lightly grease a 9×13 inch casserole dish. You are now going to assemble the eggplant parm just like you would assemble a lasagna.

You can use jarred tomato sauce [what I do when I am lazy] or make my Vegan Tomato Sauce [what I do when I’m feeling creative!]

First, put down a small layer of the tomato sauce. Then, layer half the eggplant in the bottom of the pan. You can go ahead and overlap some of the slices so that they make a nice layered shape.

Next, sprinkle on the breadcrumbs over all of the eggplant. This gives a crunchy flavor without too much breading.

Then, add more tomato sauce and half of the vegan mozzarella sauce.

The mozzarella sauce is pretty thick, so you will have to “dollop” it wherever you want it.

You can also get a knife and spread it around.

Now, top with more breadcrumbs!

Repeat until your dish is full of vegan eggplant Parmesan!

Once you reach your last layer, you will top with sauce, then mozzarella sauce, then sprinkle with enough breadcrumbs to cover the top of the dish!

That is it! Then bake on 350 for about 20 minutes or until the top is golden brown!

To serve, you can top with fresh basil for an extra fancy presentation and a delicious taste.

You can assemble it the night before and refrigerate, then bake just before serving. Perfect for holidays or meal prep.

How to Serve Vegan Eggplant Parmesan

This vegan eggplant Parmesan recipe works beautifully on its own or as part of a bigger meal. Here are some of my favourite ways to serve this dish.

• With a side of garlic bread or vegan garlic knots
• With a fresh green salad with balsamic dressing
• With roasted vegetables or steamed broccoli for something lighter

Vegan Eggplant Parmesan Variations

This classic dish can be easily customised, here are some of my favourite ways to switch it up.

• Gluten-free: Use gluten-free breadcrumbs or crushed cornflakes for coating.
• Nut-free: Skip vegan cheese alternatives that use cashews; use breadcrumbs and nutritional yeast instead.
• Extra-saucy: Add more tomato sauce between layers for a richer bake.
• Cheesy topping: Sprinkle a little vegan Parmesan or shredded vegan mozzarella before baking if you like a melty finish.

You can also use this eggplant parmigiana recipe to make vegan eggplant Parmesan sandwiches. Layer slices inside crusty rolls with marinara and a bit of basil for an easy lunch.

Make It Holiday-Friendly

If you’re planning a vegan or vegetarian holiday dinner, this recipe makes a perfect centrepiece. You can prepare it ahead of time and bake it right before serving. It reheats beautifully, travels well, and feels indulgent without being heavy.

You can even layer individual servings in small ramekins for a festive touch at dinner parties or potlucks

How To Store The Vegan Eggplant Parm

The vegan eggplant parm keeps very well in the fridge for 3-4 days. Simply put the entire container in a plastic bag and tie with a twist tie or rubberband.

Alternatively, you can take out the slices and put them in individual containers for meal prep or store them in one large container.

It tastes delicious cold, which is how my mom likes to eat it!

However, if you want to heat it, you can use a Toaster Oven to lightly reheat or microwave it.

Vegan Eggplant Parmesan FAQ

Do I need to salt the eggplant first?
Yes, trust me it’s worth the extra step. Salting the eggplant helps draw out moisture and any bitterness, giving you a firmer, crispier texture after baking. Just slice, sprinkle with salt, let it sit for about 20–30 minutes, then pat dry before coating.

Can I make vegan eggplant Parmesan ahead of time?
Definitely. You can assemble the dish, cover it tightly, and refrigerate it for up to 24 hours before baking. It’s perfect for holidays or dinner parties when you want to prep in advance.

Can I freeze vegan eggplant Parmesan?
Yes! Let it cool completely, then freeze in portions for up to two months. Reheat in the oven at 375°F (190°C) until warmed through. It keeps its flavour and texture beautifully.

What’s the best vegan cheese for eggplant Parmesan?
If you like it cheesy, use a store-bought vegan mozzarella or a sprinkle of homemade vegan Parmesan. Or skip it altogether and let the tomato sauce and breadcrumbs shine.

Can I make this gluten-free?
Absolutely. Just swap the breadcrumbs for gluten-free ones or crushed cornflakes, and make sure your flour is certified gluten-free. The result is just as crispy and delicious.