This baked eggplant parmesan recipe will become your new favourite weeknight meal! With tender breaded eggplant and loads of melty vegan cheese, it’s perfect for feeding a crowd (or enjoying delicious leftovers!).
Traditional eggplant parmesan is made by frying the slices of eggplant on the stovetop. This is delicious, but let’s be real: it’s not always practical for a weeknight. My baked eggplant parmesan recipe skips the frying. Instead, I bake the eggplant. It still takes the same amount of time, but instead of being standing-at-the-stovetop time, it’s completely hands-off. Afterwards, I layer that crispy baked eggplant with vegan cheese, a lot like a lasagna , only with eggplant as the noodles!
What to Expect From This Vegan Eggplant Parmesan Recipe
- Baked eggplant, not fried. Baking the eggplant leaves plenty of time to prep for the next steps of the recipe. Get your vegan eggplant parmesan assembled sooner, and have dinner on the table that much faster.
- Melty cheese, minus the dairy. Of course, the other thing that separates classic eggplant parmesan from this version is the cheese. There’s a lot of cheese in eggplant parm and chicken parmesan , which is what makes it so indulgent. Luckily, there are amazing vegan cheeses on the market today, so you can still get all that cheesiness in this recipe, but without the dairy.
- Layers of flavor! This recipe puts it all together—tender breaded eggplant, flavourful tomato sauce, and vegan cheese—and you’ve got a delectable dinner that’s fancy enough for a special occasion, but easy enough for a weeknight. And because it’s vegan and gluten-free, everyone can eat it. I think that’s a win!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggplants – You want globe eggplants here. This is the most common variety at the grocery stores and farmers’ markets, and the best option for this baked eggplant parmesan.
- Gluten-free flour – Use all-purpose flour if you’re not making the eggplant parmesan gluten-free.
- Nut milk – Or any unsweetened, unflavored plant milk you have on hand.
- Garlic powder – To season the breadcrumb coating, along with salt and pepper.
- Breadcrumbs – Use gluten-free breadcrumbs or regular, depending on your dietary preferences.
- Tomato sauce – I like to use my homemade tomato sauce . You can use your favorite recipe, pomadoro sauce , or a jar of tomato sauce from the store.
- Fresh vegan mozzarella – If you can’t find fresh mozzarella, shredded vegan mozzarella is just fine.
- Vegan Parmesan cheese – Or use my homemade vegan Parmesan .
- Basil – My favorite garnish for Italian-inspired dishes.
Choosing the Best Eggplant
When you’re buying an eggplant, look for one that’s firm and feels heavy for its size. Eggplants should be glossy, without any soft spots or bruises, and the stems should be green and fresh-looking. If the eggplant looks dull in appearance, then it may have been sitting at the grocery store for too long.
How to Make Baked Eggplant Parmesan
This vegan baked eggplant parmesan is great for making ahead. You can bake the eggplant slices a day or two in advance, or even assemble the whole recipe and keep it in the refrigerator until you’re ready to heat and serve. These are the steps:
- Salt the eggplant. While the oven preheats to 425ºF, arrange the eggplant slices on a greased or lined baking sheet. Sprinkle the slices with 1 teaspoon of salt. After 10 minutes, use paper towels to wipe off the salt and dry the eggplant. This salting step helps draw out moisture and takes away some of the eggplant’s bitterness.
- Set up a dredging station. Next, add the flour to one bowl, the plant milk to another, and the breadcrumbs, garlic powder, salt, and black pepper to a third bowl, all lined up next to each other.
- Dredge the eggplant. One at a time, dip the eggplant slices into the flour, followed by the milk. Shake off any excess, then coat both sides in the breadcrumb mixture. Place the coated eggplant back on the baking sheet.
- Bake. Once you’ve coated all the slices, place the pan in the oven and bake the eggplant for 20 minutes. Flip once at the halfway point.
- Assemble the eggplant parmesan. Now, spread 1/2 cup of tomato sauce in the bottom of a rectangular baking dish. Add a layer of eggplant slices. Top each slice with tomato sauce and vegan mozzarella cheese. Then, repeat the layering until you’ve used all of the ingredients. Lastly, sprinkle vegan Parmesan on top.
- Bake. Place the baking dish in the oven and bake at 425ºF for 10 to 15 minutes. Switch the oven to broil until the cheese turns golden brown. Finally, let the Eggplant Parmesan cool slightly, then top with basil and serve.
Recipe Tips
- Don’t skip the salting. Be sure to allow the eggplant to sit with salt on it for 10 minutes; this will help draw out the moisture and make the slices crisper when baking.
- Wait for the basil. Add the basil at the end, just before serving, to get the best aroma and flavor. Basil doesn’t hold up well to high heat, so it’s best reserved as a garnish.
- Use the best tomato sauce you can find. I like homemade, but if you don’t have time to make it from scratch, use a high-quality store-bought brand.
Easy Variations
Want to switch things up with this easy baked eggplant parmesan recipe? You can! Here are some ideas.
- Add sautéed vegetables . Try adding sauteéd mushrooms or peppers to make your dinner even more filling.
- Make it spicy. If you want to add some heat to the dish, add in some crushed red pepper flakes or a pinch of cayenne powder to the tomato sauce. Or, replace the tomato sauce with my spicy homemade arrabbiata sauce .
- Extra herbs. Try adding in some minced garlic and herbs, such as oregano or thyme.
What to Serve With Eggplant Parmesan
This vegan eggplant parmesan is delicious served with a side of warm vegan garlic bread or Texas toast and a simple green salad. Or serve it restaurant-style with a side of pasta! My favorites are this creamy vegan Alfredo pasta and pasta Carbonara .
How to Store Leftovers
- Refrigerate. Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat it in the oven at 350ºF or in the microwave until it’s warmed through.
- Freeze. This dish can be frozen for up to 3 months in an airtight container. When ready to enjoy again, thaw it overnight in the fridge and bake according to the instructions above.
More Eggplant Recipes
- Almond-Crusted Baked Eggplant
- Baba Ghanoush
- Balsamic Roasted Vegetables
- Eggplant Rollatini
- Timpano
Ingredients
Baked Eggplant Parmesan
- 2 medium eggplants , about 13 ounces, sliced
- 1/2 cup all purpose gluten free flour mix
- 2 vegan eggs, beaten , or 1/2 cup vegan nut milk
- 3/4 teaspoon garlic powder
- sea salt & ground black pepper to taste
- 1/2 cup breadcrumbs , gluten free if necessary
- 2 cups tomato sauce
- 8-12 ounces small fresh mozzarella balls , cut into as many round slices as your eggplant slices (regular or vegan slices)
- handful vegan Parmesan cheese
- handful basil , chopped
Instructions
Baked Eggplant Parmesan
- Preheat oven to 425 degrees F.
- On a greased cookie sheet or a cookie sheet lined with a silicone mat, place the eggplant slices down and sprinkle with 1 teaspoon of salt. This well help to remove the moisture allow it to crisp up more while baking.
- Allow to sit for 10 minutes, then wipe the salt and released moisture off.
- Place the flour in a bowl, the eggs in a bowl, and the breadcrumbs in a bowl beside each other for a dredging station. Add in the garlic powder, sea salt and black pepper into the breadcrumbs and stir to combine.
- Dip the eggplants into flour, then the egg mixture, shake off excess, and then coat both sides in the breadcrumbs mix, then place of cookie sheet.
- Bake for 20 minutes, flipping once at the halfway mark.
- Remove from oven. In a 9 x13, or 8 x 11 baking dish, spread ½ cup of the tomato sauce on the bottom of the dish. Cover the bottom of the dish with eggplant slices, then top each with some tomato sauce, and a small slice of mozzarella cheese on top until the entire bottom of the dish is covered.
- Follow with another layer of eggplant, tomato sauce, and mozzarella. Sprinkle with some vegetarian parmesan cheese.
- Bake for 10-15 minutes, then broil until cheese turns golden brown. Remove from oven and top with basil. Allow to cool slightly before serving. Enjoy!
Notes
Baked Eggplant Parmesan
Ingredients
Baked Eggplant Parmesan
- 2 medium eggplants about 13 ounces, sliced
- 1/2 cup all purpose gluten free flour mix
- 2 vegan eggs, beaten or 1/2 cup vegan nut milk
- 3/4 teaspoon garlic powder
- sea salt & ground black pepper to taste
- 1/2 cup breadcrumbs gluten free if necessary
- 2 cups tomato sauce
- 8-12 ounces small fresh mozzarella balls cut into as many round slices as your eggplant slices (regular or vegan slices)
- handful vegan Parmesan cheese
- handful basil chopped
Instructions
Baked Eggplant Parmesan
- Preheat oven to 425 degrees F.
- On a greased cookie sheet or a cookie sheet lined with a silicone mat, place the eggplant slices down and sprinkle with 1 teaspoon of salt. This well help to remove the moisture allow it to crisp up more while baking.
- Allow to sit for 10 minutes, then wipe the salt and released moisture off.
- Place the flour in a bowl, the eggs in a bowl, and the breadcrumbs in a bowl beside each other for a dredging station. Add in the garlic powder, sea salt and black pepper into the breadcrumbs and stir to combine.
- Dip the eggplants into flour, then the egg mixture, shake off excess, and then coat both sides in the breadcrumbs mix, then place of cookie sheet.
- Bake for 20 minutes, flipping once at the halfway mark.
- Remove from oven. In a 9 x13, or 8 x 11 baking dish, spread ½ cup of the tomato sauce on the bottom of the dish. Cover the bottom of the dish with eggplant slices, then top each with some tomato sauce, and a small slice of mozzarella cheese on top until the entire bottom of the dish is covered.
- Follow with another layer of eggplant, tomato sauce, and mozzarella. Sprinkle with some vegetarian parmesan cheese.
- Bake for 10-15 minutes, then broil until cheese turns golden brown. Remove from oven and top with basil. Allow to cool slightly before serving. Enjoy!
Notes
Nutrition
Baked Eggplant Parmesan https://jessicainthekitchen.com/baked-eggplant-parmesan/ April 2, 2023
This vegan Greek panzanella salad is bursting with Mediterranean flavors like olives, cherry tomatoes, cucumbers, and feta cheese. It’s super easy to make, gluten-free, and sure to be a hit at your dinner table!
This recipe for a vegan Greek panzanella salad is one of my all-time favorites. The flavors of this dish work together so well. Briny olives and vegan feta cheese pair perfectly with the freshness of cherry tomatoes, cucumbers, and onion. The dijon and balsamic vinegar dressing is to die for, and chunks of crusty bread make the dish filling and complex.
But this salad doesn’t just taste good. It’s filled with lots of fresh vegetables, it’s vegan and gluten-free, and it takes less than half an hour to make. If you’re anything like me, you’ll make this all the time.
Notes on Ingredients
Here are all the ingredients that you need to make vegan, gluten-free Greek panzanella salad, with a citrusy vinaigrette. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Gluten-free crusty bread – Try to use fresh bread if possible.
- Extra virgin olive oil
- Cherry tomatoes – If you don’t have cherry tomatoes, you can use other small tomatoes.
- Red onion
- Cucumber – English cucumber is best for this recipe, but other types will work if they’re all you have.
- Olives – Kalamata olives are the traditional choice for Greek salad.
- Vegan feta cheese
For the Vinaigrette:
- Extra virgin olive oil
- Balsamic vinegar
- Lemon juice – For best results, use fresh-squeezed lemon juice.
- Dijon mustard – Dijon will help the salad dressing emulsify.
- Salt
- Black pepper – You should use freshly-ground black pepper.
How to Make Greek Panzanella Salad
Here’s how to make this super simple, fresh salad. It only takes about 25 minutes!
- Make the vinaigrette. Put all of the salad dressing ingredients in a bowl, and whisk to combine.
- Heat the oven. Turn the oven on to 450F.
- Prep the bread. Place the cubed gluten-free bread on a baking sheet that has a silicone mat, parchment paper, or aluminum foil on it.
- Add oil. Drizzle the extra virgin olive on the bread, and toss until the pieces of bread are coated.
- Toast. Put the bread in the oven and bake for 5 minutes, then remove from the oven and set aside until cool.
- Mix the salad. Put the bread in a salad bowl or mixing bowl and add the tomatoes, onions, cucumber, and olives. Stir until everything is combined. Add the vegan feta cheese, then lightly stir to combine.
- Add the vinaigrette. Pour the vinaigrette on top of the salad and toss to combine.
- Rest. You can eat the salad now, but for best results put a lid on the bowl, and let it rest for 30 minutes to an hour so the flavors can meld together.
Tips for the Best Vegan Panzanella
Here are a few tricks for making this vegan, gluten-free dish.
- Let the bread cool fully. Make sure the bread is fully cooled before adding it to the salad. If the bread is warm, it could start to cook the onions, tomatoes, and cucumber. It will also absorb the salad dressing if it’s warm, and then it will become soft instead of staying crunchy.
- Make sure the vinaigrette is emulsified. The mustard in the balsamic and lemon vinaigrette will make the salad dressing emulsify fairly easily. However, it can sometimes separate if it sits for a while. Before adding the vinaigrette to the salad, whisk it up a final time to make sure it’s emulsified.
- Use nice-quality bread. The star of this gluten-free and vegan Greek panzanella salad is the toasted bread. It might seem like you don’t need to use good bread, since it gets toasted and mixed with a bunch of other ingredients. But in reality, there’s a huge difference between making this recipe with low-quality bread and high-quality bread. Try to get a nice loaf of bread to use when making this salad.
- Make your own vegan feta. If you want to make this recipe extra homemade, then try out my recipe for homemade vegan feta cheese !
Serving Suggestions
This salad is good enough and substantive enough that you can eat it by itself as a meal. But I like to serve it alongside a bigger entree. Here are a few of my favorite recipes to serve with vegan Greek panzanella salad.
- Vegan beet falafel with harissa tahini dressing
- Mediterranean quinoa salad bowl
- Vegan tempeh gyros
- Crispy quinoa patties with creamy tahini sauce
- Hearty vegan stuffed peppers
How to Store This Recipe
You can store this salad in an airtight container in the fridge for 4 days. However, the longer you store the Greek panzanella salad, the more the bread will absorb the dressing and become soggy. So it’s best to eat it on the first day if possible.
Can I Freeze Greek Panzanella Salad?
I do not recommend trying to freeze this salad, as the veggies and bread will take on a funny texture when you thaw them. If you want to try, though, store it in an airtight container for up to 3 months.
More Salads to Make
Here are a few more delicious salad recipes for you to make.
- Cashew Thai quinoa salad with peanut ginger sauce
- Strawberry panzanella salad with balsamic glaze
- Mediterranean chickpea salad
- 15-minute quinoa salad with sesame ginger dressing
- Easy vegan caesar salad
Ingredients
- 3 1/2 cups gluten-free crusty bread , chopped into 1-inch cubes
- 1-2 tablespoons extra virgin olive oil
- 1 cup halved cherry tomatoes
- 1/2 large red onion , sliced
- 1 cup cubed English cucumber
- 1/4 cup pitted halved olives
- 1/4 cup vegan feta cheese , crumbled
For the Mustard Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons lemon juice
- 1 teaspoon dijon mustard
- pinch salt and ground black pepper
Instructions
- Mix all the ingredients for the vinaigrette together.
- Preheat oven to 450°F degrees.
- Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
- Drizzle the bread with the extra virgin olive oil and toss to ensure all the cubes are covered with oil.
- Bake for 5 minutes. Remove from oven and set aside to cool.
- In a large mixing bowl, add the toasted bread, the cherry tomatoes, red onions, cucumber cubes and olive halves. Toss until combined. Add the feta cheese and toss lightly to combine.
- Pour the vinaigrette over the salad and toss again to combine.
- Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
