Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Prep Time30 mins
Cook Time30 mins
Course: Entree
Cuisine: Italian, Vegan
Servings: 2


  • 1 large eggplant
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 tsp cornstarch
  • 2 tbsp vegan parmesan (
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ½ cup unsweetened almond or oat milk
  • 1-2 tbsp olive oil (optional)


  • Thinly slice eggplant about ¼ inch thick. Sprinkle with salt. Arrange in a colander and place in the sink for about 15 minutes to draw out the bitter taste of the eggplant.
  • Rinse and dry the eggplant with a kitchen towel.
  • Prepare your dipping stations. Mix the bread crumbs with oregano, salt, and vegan parmesan. Then mix the flour with cornstarch. Place the breadcrumb mixture in a dish, the flour mixture in a dish, and almond milk in a dish.
  • Dip eggplant slices in flour, then almond milk, then breadcrumbs, and place on a baking sheet lined with parchment paper.
  • Drizzle or spray olive oil on each eggplant.
  • Bake at 400°F for 30 minutes.
  • Serve with your favorite pasta and sauce!