Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium eggplants (about 2 lb / 900 g total), sliced into 1/2-inch rounds
- 1 1/2 tsp fine sea salt (for eggplant), plus more to taste
- 1 cup (120 g) all-purpose flour
- 1 1/2 cups (75 g) panko or regular breadcrumbs
- 1/4 cup (15 g) nutritional yeast, divided
- 2 tsp Italian seasoning + 1 tsp garlic powder
- 3 tbsp ground flaxseed + 1 1/2 cups (360 ml) unsweetened plant milk
- 3 tbsp olive oil (or olive oil spray)
- 2 1/2–3 cups (600–720 ml) marinara or simple tomato sauce
- 1 1/2 cups (about 6 oz / 170 g) shredded vegan mozzarella
- 1/3 cup (30 g) grated vegan Parmesan (optional)
- 1 1/2 cups (200 g) raw cashews + 2 tbsp lemon juice
- 1 clove garlic, 1/2 tsp salt, 1/4 cup (60 ml) water
- 1 packed cup baby spinach + 1/4 cup fresh basil leaves
- Fresh basil for garnish, black pepper to taste
Do This
- 1. Salt eggplant slices on both sides, lay on a rack or towels, and let sit 20–30 minutes to draw out moisture. Pat very dry.
- 2. Blend soaked cashews, lemon juice, garlic, salt, water, nutritional yeast, spinach, and basil into a thick, slightly textured ricotta. Adjust seasoning.
- 3. Heat oven to 425°F (220°C). Set up breading: bowl 1 flour with pinch of salt; bowl 2 flaxseed whisked with plant milk; bowl 3 breadcrumbs, nutritional yeast, Italian seasoning, garlic powder, salt, pepper.
- 4. Dredge eggplant in flour, then flax-milk, then breadcrumbs. Arrange on oiled parchment-lined sheets, drizzle or spray with oil. Bake 20–25 minutes, flipping once, until crisp and golden.
- 5. Lower oven to 375°F (190°C). In a 9×13-inch (23×33 cm) dish, spread thin layer of sauce. Layer half the eggplant, half the ricotta, a third of the sauce, and a third of the vegan mozzarella. Repeat, ending with sauce and remaining cheese.
- 6. Cover with foil and bake 20 minutes, then uncover and bake 10–15 minutes more until bubbling and browned. Rest 10 minutes, garnish with basil, and serve.
Why You’ll Love This Recipe
- All the cozy comfort of classic eggplant Parmesan, made completely dairy-free and egg-free.
- Crunchy breaded eggplant, rich tomato sauce, creamy cashew ricotta, and melty plant cheese in every bite.
- Everything is baked, not fried, for a lighter but still deeply satisfying dinner.
- Great for meal prep and entertaining; it reheats beautifully and feeds a crowd.
Grocery List
- Produce: 2 medium eggplants, 1 lemon, garlic, fresh basil, baby spinach (or other tender greens)
- Dairy (Plant-Based): Unsweetened plant milk (soy, oat, or almond), shredded vegan mozzarella, vegan Parmesan (optional)
- Pantry: Raw cashews, marinara or canned tomato sauce, all-purpose flour, panko or regular breadcrumbs, ground flaxseed, nutritional yeast, olive oil, Italian seasoning, garlic powder, fine sea salt, black pepper
Full Ingredients
For the Eggplant
- 2 medium globe eggplants (about 2 lb / 900 g total), sliced into 1/2-inch (1.25 cm) thick rounds
- 1 1/2 tsp fine sea salt (for drawing out moisture)
For the Cashew Spinach Ricotta
- 1 1/2 cups (200 g) raw cashews, soaked in hot water for 20–30 minutes, then drained
- 2 tbsp freshly squeezed lemon juice
- 1 clove garlic, roughly chopped
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 cup (60 ml) water, plus 1–2 tbsp more as needed for blending
- 2 tbsp nutritional yeast
- 1 packed cup (about 30 g) baby spinach leaves
- 1/4 cup (loosely packed) fresh basil leaves
- Freshly ground black pepper, to taste
For the Breading
- 1 cup (120 g) all-purpose flour
- 3 tbsp ground flaxseed
- 1 1/2 cups (360 ml) unsweetened plant milk (soy, oat, or almond work well)
- 1 1/2 cups (75 g) panko breadcrumbs (or regular dry breadcrumbs)
- 2 tbsp nutritional yeast
- 2 tsp Italian seasoning (dried basil, oregano, etc.)
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp olive oil, or olive oil spray for coating the breaded slices
For the Sauce and Assembly
- 2 1/2–3 cups (600–720 ml) marinara or simple tomato sauce (homemade or good-quality jarred)
- 1 1/2 cups (about 6 oz / 170 g) shredded vegan mozzarella cheese
- 1/3 cup (30 g) grated vegan Parmesan cheese (optional, for extra savoriness)
- Fresh basil leaves, for garnish
- Freshly ground black pepper, to finish
Step-by-Step Instructions
Step 1: Prep and Salt the Eggplant
Slice the eggplants into 1/2-inch (1.25 cm) thick rounds. Try to keep them as even as possible so they cook at the same rate. Arrange the slices in a single layer on wire racks set over baking sheets, or on a couple of large cutting boards or trays lined with clean kitchen towels or paper towels.
Sprinkle both sides of the eggplant slices with the 1 1/2 teaspoons of salt. Let them sit for 20–30 minutes. This step draws out excess moisture and some of the bitterness, and it also helps the eggplant become more tender in the oven. After resting, use clean towels to firmly pat the slices very dry on both sides. This will help them crisp up nicely when baked.
Step 2: Make the Cashew Spinach Ricotta
While the eggplant is resting, make the ricotta. Drain the soaked cashews well and add them to a blender or food processor. Add the lemon juice, garlic, salt, water, and nutritional yeast.
Blend until mostly smooth, scraping down the sides as needed. You are aiming for a thick, spreadable texture, similar to traditional ricotta – not a completely silky sauce. If the mixture is too thick to blend, add water 1 tablespoon at a time until it moves but stays thick.
Add the baby spinach, basil leaves, and a few grinds of black pepper. Pulse several times to incorporate the greens while leaving a bit of texture. Taste and adjust seasoning with more salt, lemon, or pepper to your liking. Set aside.
Step 3: Set Up the Breading Station
Preheat your oven to 425°F (220°C). Line 2 large baking sheets with parchment paper. Lightly brush the parchment with olive oil or mist with oil spray.
Prepare three shallow bowls:
- Bowl 1 (Flour): Add the all-purpose flour and a small pinch of salt. Stir to combine.
- Bowl 2 (Flax “Egg” Wash): In a medium bowl, whisk together the ground flaxseed and plant milk. Let it sit for 5 minutes to thicken into a slightly gel-like mixture, then whisk again.
- Bowl 3 (Breadcrumb Coating): Combine the panko breadcrumbs, nutritional yeast, Italian seasoning, garlic powder, 1/2 teaspoon salt, and black pepper. Mix very well so the seasoning is evenly distributed.
Step 4: Bread and Roast the Eggplant Slices
Working with a few slices at a time, dredge each eggplant round in the flour, shaking off any excess. Dip it into the flax-milk mixture, allowing extra to drip back into the bowl. Finally, press it firmly into the breadcrumb mixture on both sides, making sure it is fully coated and gently pressing so the crumbs adhere well.
Place the breaded slices in a single layer on the prepared baking sheets. Leave a bit of space between slices so the hot air can circulate. When all slices are coated, drizzle or mist the tops with the olive oil (or spray lightly with oil), which will help them crisp and brown.
Bake for 20–25 minutes, flipping once halfway through, until both sides are golden brown and the coating feels crisp. The eggplant should be tender when pierced with a fork but still hold its shape well. Remove from the oven and reduce the temperature to 375°F (190°C).
Step 5: Assemble the Vegan Eggplant Parmesan
Lightly oil a 9×13-inch (23×33 cm) baking dish. Spread a thin layer (about 1/2 cup) of marinara sauce over the bottom to prevent sticking.
Arrange roughly half of the baked eggplant slices in a snug, even layer over the sauce. It is fine if they overlap slightly. Dollop or spread half of the cashew spinach ricotta over the eggplant. Spoon about 1/3 of the remaining marinara over the ricotta in a thin, even layer. Sprinkle with about 1/3 of the shredded vegan mozzarella and a little grated vegan Parmesan if using.
Repeat the layers with the remaining eggplant, the rest of the ricotta, and another 1/3 of the sauce and cheese. Finally, spread the last of the sauce over the top and finish with the remaining vegan mozzarella and Parmesan, making sure the top is well covered for a beautiful, melty crust.
Step 6: Bake Until Bubbling and Golden
Cover the baking dish tightly with aluminum foil (tenting it slightly so it does not stick to the cheese). Bake at 375°F (190°C) for 20 minutes to heat everything through and allow the flavors to meld.
Remove the foil and bake for another 10–15 minutes, or until the sauce is bubbling around the edges and the top is melted and lightly browned in spots. If you want extra color, you can place the dish under the broiler for 2–3 minutes, watching closely to prevent burning.
Step 7: Rest, Garnish, and Serve
Once baked, remove the dish from the oven and let it rest on a cooling rack for at least 10 minutes before slicing. This resting time helps the layers set so you can cut cleaner portions without everything sliding apart.
Just before serving, scatter torn fresh basil leaves over the top and finish with a few grinds of black pepper. Slice into squares and serve warm. Vegan eggplant Parmesan is wonderful with a simple green salad, garlic bread, or roasted vegetables on the side.
Pro Tips
- Do not skip salting the eggplant. Drawing out moisture helps concentrate flavor and prevents a watery casserole.
- Bake the eggplant until quite crisp. Slightly over-baking is better than under-baking; the slices will soften again as they bake in the sauce.
- Keep the ricotta thick. A spreadable, thick cashew ricotta gives you those distinct creamy layers and prevents the dish from becoming too loose.
- Let it rest before cutting. Ten to fifteen minutes of resting time makes a huge difference in how neatly the portions slice and how well the layers hold.
- Season every layer lightly. Taste your sauce and ricotta; if they are well-seasoned, you will not need to add much more salt, but a tiny pinch of salt and pepper between layers can really make the flavors pop.
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free panko breadcrumbs. Check that your plant-based cheeses and sauce are certified gluten-free if needed.
- Nut-Free: Swap the cashew ricotta for a tofu-based ricotta made with firm tofu, lemon juice, nutritional yeast, garlic, and herbs. Blend or mash until ricotta-like and use the same way.
- Spicy Arrabbiata Version: Use a spicy tomato sauce or stir 1/2–1 teaspoon of red pepper flakes into the marinara before assembling for a gentle kick.
Storage & Make-Ahead
Let leftovers cool completely, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual slices in the microwave, or rewarm larger portions in a 350°F (175°C) oven, covered, for 15–20 minutes until hot and bubbling.
For freezing, you can assemble the dish fully (with cooked eggplant) but do not bake it. Wrap tightly in several layers of plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 10–15 minutes if the center is still cold. You can also freeze cooked leftovers; they reheat best in the oven.
If you like to meal prep, you can prepare the baked eggplant slices, cashew ricotta, and sauce 1–2 days ahead and keep them refrigerated in separate containers. Assemble and bake just before serving.
Nutrition (per serving)
Approximate values for 1 of 6 servings (this will vary based on brands used): about 400 calories; 14 g protein; 40 g carbohydrates; 20 g fat; 9 g fiber; 800 mg sodium.
