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Vegan eggplant parmesan served with spaghetti noodles

How to Make the Best Baked Vegan Eggplant Parmesan

Author Chef Summer Storm - garden grub
This vegan eggplant parmesan is baked with lots of vegan mozzarella, parmesan, and homemade tomato sauce. It is easy to make, and it tastes incredible!
Prep Time 1 hr
Cook Time 55 mins
Rest Time 3 hrs
Total Time 4 hrs 55 mins
Course Dinner, Main Course
Cuisine American, Italian
Servings 10 people


  • 9-inch by 13-inch baking dish
  • Paper towel
  • Tin foil


  • Olive oil cooking spray

Breaded Eggplant

  • 2 medium-large eggplants, cut into 1/2 inch thick rounds
  • 3/4 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup liquid 'JUST Egg' (You may need 1 to 3 tablespoons more, depending on how many slices of eggplant you have.)
  • 2 1/4 cup panko bread crumbs
  • 1 cup shredded vegan parmesan (I used Follow Your Heart's. I also crumbled it up into smaller bits so it would stick to the eggplant better.)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Tomato Sauce

  • 1 tbsp olive oil
  • One 28 ounce can San Marzano whole peeled tomatoes
  • 1 tbsp fresh garlic, peeled and minced
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh basil leaves, cut into thin strips

You Will Also Need:

  • 2 bags favorite shredded vegan mozzarella (I used Daiya's Cutting Board Collection Shreds)
  • 1 1/3 cup shredded vegan parmesan (I used Follow Your Heart's)


  • Line two large sheet pans with wire racks. Lay the eggplant slices across. Lightly season BOTH sides of the eggplant slices with kosher salt. Allow the eggplant to rest for 3 hours; this is a MUST/do NOT skip this step!
  • After the eggplant has rested for 3 hours, you will notice they have released a bunch of moisture. Squeeze each slice with sheets of paper towel to get out all of the excess water.

Breaded Eggplant

  • Preheat the oven to 425 degrees Fahrenheit. Line two large sheet pans with parchment paper and spray them generously with olive oil cooking spray.
  • Set up three large, wide, shallow bowls for breading the eggplant. In the first bowl, whisk together the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In the second bowl, add in the liquid JUST Egg. In the third bowl, combine the panko bread crumbs, shredded parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
  • To bread a slice of eggplant, first coat both sides very well in the flour and then shake off the excess. Then, dip both sides into the liquid egg, making sure there are no patches of flour showing. Drip off the excess egg and then place the eggplant slice into the panko bread crumb mixture. Coat and pat the bread crumb mixture onto both sides of the eggplant very well.
  • Place the breaded eggplant slices on the prepared baking sheets. Spray the tops of them generously with olive oil cooking spray.
  • Place the pans on the middle oven rack and bake them for 10 minutes. Flip the eggplant slices over, spray the tops generously with more olive oil cooking spray, and bake them for another 10 minutes.

Tomato Sauce

  • *I always make this immediately after popping the breaded eggplant into the oven. Place a medium-large saucepan over medium heat. Once hot, add in the olive oil, followed by the garlic. Stir and cook for 30 seconds.
  • Add in the entire can of tomatoes, salt, and pepper. Using a cooking spoon of choice, break up the tomatoes into smaller pieces. Still, over medium heat, bring the sauce up to a low boil.
  • Once it is boiling, cover it with a lid, turn the heat down to low, and cook for 20 minutes. Stir occasionally.
  • Remove the sauce from the heat, add in the shredded basil, and stir well.

How to Assemble and Bake the Eggplant Parmesan

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spread across 1/2 cup tomato sauce on the bottom of a 9-inch by 13-inch baking dish. (If you decided to double the tomato sauce recipe, spread across 1 cup.)
  • Evenly lay across 1/3 of the breaded, baked eggplant slices. If you need to cut any eggplant slices in half to fill the dish's bottom evenly, go ahead and do that.
  • Sprinkle over one entire bag of shredded mozzarella. Then, sprinkle over 1/3 cup shredded parmesan.
  • Evenly lay across half of the eggplant slices.
  • Spread across 1 cup tomato sauce. (Again, if you doubled the tomato sauce recipe, spread across 2 cups instead of 1.)
  • Sprinkle over the second bag of shredded mozzarella, followed by another 1/3 cup shredded parmesan.
  • Evenly lay across the rest of the eggplant slices.
  • Spread across the rest of the tomato sauce.
  • Lastly, sprinkle over the last 2/3 cups of shredded parmesan.
  • Wrap the top of the baking dish with tin foil, place it on the middle oven rack, and bake it for 35 minutes.
Keyword baked vegan eggplant parmesan, eggplant parmesan, vegan eggplant parmesan
Tried this recipe?Let me know how it was!