Vegan Eggplant “Parmesan”

by on September 17, 2006
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I haven’t had eggplant parmesan in so many years that I’ve literally forgotten what it tastes like, so I can’t promise that this tastes like the “real thing,” but I can promise that it is delicious–rich and creamy inside and a little crunchy outside.

The method I used is taken from a recipe by Bryanna Clark Grogan that I found online. Actually, I messed up the layering a little, but I think I like the results. When putting the dish together, I forgot to add the second layer of bread crumbs and wound up putting them on top, where they browned nicely and got a little crunchy. Try it my mistaken way or put most of the bread crumbs inside and save a few for the top.

If you don’t have vegan parmesan, feel free to leave it off. The cheese sauce provides most of the flavor anyway. Or instead of parmesan, try finely ground almonds; just put a quarter cup of almonds in your food processor and pulse to finely chop.

Vegan Eggplant Parmesan

Vegan Eggplant “Parmesan”

(click for printer-friendly version)

Ingredients

1 large eggplant, sliced 1/4 inch thick
2 pieces of whole grain bread, toasted and made into breadcrumbs
2-3 tbsp. soy parmesan (or ground almonds)
fresh basil leaves, chopped or torn
olive oil spray

Tomato Sauce:

1 medium onion, chopped
3 cloves garlic, minced or pressed
1 16-ounce can diced tomatoes
1 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable broth
2 tbsp. tomato paste
salt and pepper to taste

“Cheese” Sauce:

1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch

Instructions

Salt the eggplant slices and put them in a colander to drain.

Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.

Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated.

Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.

Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8×8-inch non-metal baking dish with a small bit of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy parmesan. Repeat the process with the remaining ingredients (reserving some bread crumbs for on top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.

Preparation time: 25 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 4

Nutrition Facts

Each serving provides approximately: 238 Calories (kcal); 9g Total Fat; (30% calories from fat); 13g Protein; 32g Carbohydrate; 0mg Cholesterol; 477mg Sodium; 8g Fiber. (These figures, especially fat and sodium, vary drastically depending on the exact ingredients you use.)

Thanks to Bryanna for helping me figure out how to put together a dish I haven’t eaten in so long!

 

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{ 72 comments… read them below or add one }

1 SusanV September 19, 2009 at 11:01 am

Comments posted to the original blog post:

maybepigscanfly said…

YAY- vegan eggplant parm. I only tried eggplant once I went vegetarian, and loved it. But I went vegan about a year later and only was able to enjoy it a few times, while constantly craving it. I picked up some eggplant at the Farmer’s Market yesterday, and plan on making this superp looking dish tonight. Thanks so much!

-Teresa

12:34 PM, September 17, 2006
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Not So Vivacious Vegan said…

This looks so fantastic. I have an eggplant and lots of basil, but I had already found another recipe on your blog to use tonight. Good thing because I don’t have any extra-firm silken tofu anyway. But I’ll definitely be keeping this one for later use.

You are really the eggplant queen!

2:47 PM, September 17, 2006
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Anonymous said…

That looks so good… I have to make this..

I love all of your salads…

I’m also freaked out about the spinach.. I use it everyday in a smoothie or salad.. I often put it on my kids sandwiches for lunch, but didn’t this week.

-melody
(melomeals.blogspot.com)

btw, eat my salads in the same bowl! it’s a perfect size for a huge lunch or dinner salad.

4:35 PM, September 17, 2006
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Anonymous said…

Gaia mentioned your blog so I thought I’d check it out. I just picked up an eggplant as well but wasn’t sure what to make with it. This looks great and it’s low-fat? Cool. Thanks for the recipe.

Midwest Vegan

http://www.midwestvegan.blogspot.com

6:57 PM, September 17, 2006
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Karina said…

Wowee, this looks delicioso. Yum.

8:38 PM, September 17, 2006
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Anonymous said…

Thanks for the recipe! it looks really great! I will definitely make this one soon!

Thanks to you, I have many salad ideas to go along with this! Lol!

12:44 AM, September 18, 2006
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Anonymous said…

*that last post was me! I forgot I had to be anonymous to post here!

~Candi
http://candi2400.blogspot.com

12:45 AM, September 18, 2006
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Judy said…

You take the best pictures…what’s your secret?

7:36 PM, September 18, 2006
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cindy said…

This Eggplant Parmesan reicpe looks absolutely delicious. I will definitely be bookmarking it to try later.

8:14 PM, September 18, 2006
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Anonymous said…

I just made this tonight – it’s fabulous! I definitely will make it again. Thanks for the recipe.

Midwest Vegan
http://www.midwestvegan@blogspot.com

10:56 PM, September 18, 2006
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Gaia said…

There simply are no words to describe how this must be beyond delicious!

2:52 PM, September 19, 2006
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Anonymous said…

This is amazing. I’m only vegetarian, so I actually remember what eggplant parmesan tastes like, and I’m impressed by how “cheesy” this was. (I actually substituted yogurt for soymilk because I needed something more solid, since I could only find the regular variety of silken tofu, and not the extra-firm one.) I love how healthy this version is, w/ no deep-frying.
-berkeley girl

12:10 AM, September 22, 2006
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Gosling said…

Perfectly delicious! I was skeptical as I was making it. I thought eggplant parm was something I’d lost forever. This was incredible. Slicing the eggplant thinly and broiling first seems to be part of the secret. Two thumbs up from our house. Even my non-vegan husband said, “I hope we have this again!”

11:17 PM, September 24, 2006
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appifanie said…

that looks amazing!! i’m so going to try this one ASAP.

4:01 PM, September 25, 2006
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Anonymous said…

I’m gluten free, so I was going to use Karina’s suggestion to make bread crumbs out of Van’s frozen waffles. Do you know about how much breadcrumbs were made by the two slices of toast? (I was thinking 2 waffles would be about the same but wanted to see what you thought)

Thanks!
Meghan

8:59 AM, January 22, 2007
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SusanV said…

Meghan, I haven’t looked at the waffles, but if you think they’re roughly the size of bread, then it sounds like they should work fine. It’s not an exacting recipe, anyway, so if you have a little more or less, it shouldn’t make a difference. I hope you enjoy it!

9:35 AM, January 22, 2007
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Anonymous said…

I made it tonight, but without the soy cheese or ground almonds because I didn’t have either, and it was really really good! I love all of the recipes I’ve tried from your site and look forward to trying more :)

-Meghan

8:01 PM, January 22, 2007
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Anonymous said…

I could only find silken and firm tofu…is there really extra firm silken tofu out there? will it make a difference? i bought firm and silken…

1:02 PM, January 30, 2007
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SusanV said…

Just use the silken tofu. It probably won’t make a big difference that it’s not extra firm.

1:08 PM, January 30, 2007
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Emma said…

I made this tonight (first ever recipe I’ve tried of yours) and my boyfriend and I thought it was absolutely delicious! I used soft silken tofu as its all I could find and I didn’t have any parmesan so used the almonds.

5:44 PM, February 03, 2007
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Diana said…

I made this Sunday night and it is DELICIOUS. I couldn’t wait to have it again for Monday’s lunch. Thank you all the great recipes, you make being vegan so tasty!

12:41 PM, February 06, 2007
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Jenny Cox said…

I am going to try this tonight. do you think it would be ok without the nutritional yeast? My husband swears that it makes his mouth itch (haha, I think he just hates the taste and doesn’t want to tell me) but will it ruin it if I leave it out?

12:56 PM, February 10, 2007
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SusanV said…

Jenny, it will have a little less taste, but I don’t think leaving out the nutritional yeast will ruin it. In fact, if he actually doesn’t like nutritional yeast, leaving it in would probably ruin it for him! Good luck!

7:33 AM, February 11, 2007
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Anonymous said…

Guess I’m the only dissenting opinion here. I made this tonight and it came out like goopy-glop. I am a professional chef, so it’s not like I’m a bad cook or anything. I too, didn’t find extra-firm silken tofu and just used silken tofu. Don’t know if that made the difference? I made no other substitions.

Just a word of caution as I am throwing this out and serving peanut butter sandwiches for dinner.

-Emily

5:46 PM, February 12, 2007
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VeganVigilante in Toronto said…

Thanks for the recipe, it was rich and delicious! The texture was perfect — and that cheese sauce, just wonderful.

6:46 PM, February 25, 2007
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laura jesser said…

Susan, I made this last week and WOW–it’s on my top five list for vegan dinner recipes. Mine didn’t come out mushy, either–it was just perfect. I blogged it (and your goddess dressing–also delicious!) so you can check it out if you are interested. Thanks for such an amazing recipe!

12:58 PM, March 16, 2007
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Anonymous said…

I’m not vegan or even vegatarian. But my family is and this recipe looks perfect for tonight. thanks

4:33 PM, June 19, 2007
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Stacy said…

My family and I just had this for dinner last night at it got a BIG thumbs up all the way around, even from the non-vegans! I even brought some for lunch today. Thanks for posting this recipe. I can’t wait to try more.

11:57 AM, July 12, 2007
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casey said…

I love this recipe! Even the non-vegan members of the household were dying over it! Definitely a favorite :) Thank you

9:37 PM, July 27, 2007
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Juliana said…

Eggplant parm was always my absolute favorite as a lacto-ovo vegetarian, and this dish definitely satisfies that craving, while being far healthier! I sometimes cheat and buy jarred marinara sauce (which cuts the time and cost of this recipe in half), but I’ve had it both ways and both are delicious!
I have no idea how the “cheese” sauce works so well (warning: don’t try it cold…wait til the dish is baked) but it is amazing!

I also have had great success freezing this dish which is glorious for a busy college student like moi.

A real winner with both me and my non-veg friends and family! Try it!–you won’t be disappointed.

10:32 AM, July 30, 2007
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Juliana said…

One last thing to mention–I haven’t have any nutritional yeast or almonds around, but felt that the dish was still fantastic and cheesy without it (although I trust Susan’s judgment in including it in the ingredients list).

10:56 AM, July 30, 2007
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Anonymous said…

I made this last night and it was fantastic! My wife said it was one of the best things I have cooked. I took all the credit (but thanks so much for the recipe).

Taking a cue from my Italian mother-in-law, I dipped the eggplant slices (after sweating, rinsing, and drying) in soy milk, dredged them in flour, then in panko before broiling them. I didn’t have bread or crumbs, but the panko worked nicely for the rest of the dish, too.

7:44 AM, August 26, 2007
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Miss Mabel said…

Worked great – thanks! I used extra firm, but not silken, tofu. Maybe that would solve Gloopy-poster’s problem. Mine had a good consistency, it held together in a nice square when I cut it.

7:41 PM, August 28, 2007
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Jill said…

Wow! I have tried several of your recipes and they continue to amaze me! Before your blog, I had never tried nutritional yeast, only used tofu in stir-frys, and had never made a fat-free baked good in my life. Now, I’m making mini tofu quiches, carrot spice muffins, creamed turnips…and on and on! I’m a lacto-ovo vegetarian, but your website is showing me how easy it is to go completely vegan. I’m really starting to think it might be a change I’ll make in the future. I’ve been looking at your different recipes that involve making cheese sauce and am trying to figure out which would be best for macaroni and cheese and for pizzas. Any suggestions about why you would use one over the other?

10:40 PM, September 13, 2007
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Eggplant Recipes said…

Nice blog, very informative content. Would you mind if I ask you for a link exchange? Regards…

1:20 AM, September 28, 2007
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Lisa said…

This was wonderful! I slightly undercooked the eggplant in the broiler which may, or may not, have been why the seeds were so tough. It could have been that the eggplant was slightly under-ripe. I’m not sure. Anyway, the dish was FANTASTIC. Wow!!! Thanks again, Susan, for another stupendous recipe.

3:25 PM, April 01, 2008
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Anonymous said…

This is an amazing recipe! Be prepared to double or triple the recipe…it’s so delicious it won’t last and you will definitely want more! I’ll be using the cheese sauce in lots more baked savouries, lasagne maybe? Thanks for this, your blog is full of great ideas that never fail to please.

12:16 PM, August 05, 2008
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Anonymous said…

This was the first vegan recipe I made for my husband. I told him it was a ‘lightened-up’ version. Well I was thrilled that he went back for seconds. This morning he took more for lunch !! Someday I’ll tell him that he DOES like tofu ;)

Thanks Susan ! Love your recipes!

5:51 AM, August 13, 2008
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Susie said…

I have already made this recipe twice this week. It is seriously THAT GOOD. I even served it to my very carnivorous friend, and he gave it excellent reviews. Yummy!

3:56 PM, August 13, 2008
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Anonymous said…

Hi, I am far from a cook! In fact I cook maybe 2x a yr.
I am vegan I made this recipe & *WOW*!
After me being vegan…I do not know why everyone is not?

Was a special occasion..so I thought I would go out of my normal vegan style of eating & cook, for my darling daughters Birthday! I wanted do something special rather than the “lets go out”, “prepared dinner entre” in the whole foods store. She lives a busy life & I wanted to make her happy!

I searched for different simple recipes to prepare & I kept returning to this eggplant parmasan recipe. Well I took the plundge, & I am glad I did. Oh’ I actually trippled the recipe & it still turned out..Yummy!

I am on my way to my daughter’s in an hr. across state. I hope she loves my suprise dinner!

Thank you for the recipe. I will let you know if she & her friend loved it.

I even impressed myself by the meal turning out! Vegan is the best!
Jani~from Baltimore

10:49 AM, October 18, 2008
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Anonymous said…

Yes..the parmasan eggplant dinner was a hit, even those that were not vegan liked the recipe.
Had leftovers & everyone wanted some for the next day!
Thank you again for such good yummy~ recipes.

3:28 AM, October 27, 2008
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Gina said…

This was SO delicious. I posted about it on my blog, it was a huge hit with my family too, who I have been cooking vegan for the past three months without their knowledge. I told them last week, so they were a little nervous about vegan eggplant parm, but they all loved it. Sooo good Susan!!

10:08 PM, November 21, 2008
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Anonymous said…

Thank you for this recipe. My husband who is not a vegan loved it. He even brought a friend over the next day to try it. They finished it off. thank you great recipe and easy. We will have it again

7:26 PM, December 21, 2008
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Anonymous said…

I want to try this but I am missing canned diced tomatoes. I have a jar of marinara and jar of a garden vegetable pasta sauce. Do you think it would still work?

Ann

6:07 PM, March 11, 2009
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Anonymous said…

I forgot to mention that I also have a can of fire-roasted crushed tomatoes that I might be able to use.

Ann

6:09 PM, March 11, 2009
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SusanV said…

I think any of those would work, but I’d go with the fire-roasted crushed tomatoes.

6:23 PM, March 11, 2009
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CBrownColors said…

So Amazing! I had some left over ‘cheese’ sauce, breadcrumbs and parm shake. So I smothered some tofu slices with the sauce and breaded them. An amazing extra side to go with this!

6:55 PM, April 05, 2009
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Lilly said…

I tried this and used tahini instead of the cashew butter…and also I’ve never seen “extra firm silken tofu,” although I keep seeing it in recipes, which confuses me; I always just use silken tofu instead, since I’ve only seen extra firm and silken, but never a kind that is both. Anyway, either because I used tahini instead of cashew butter, or because of the tofu issue, mine turned out nothing like the picture and tasted bitter and yucky. I was so disappointed at how long it took to make everything and put it all together, and then the taste was pretty lousy, and then there were all the dishes. sigh.
When I read you can use cashew butter or tahini, I thought that would make a big difference. I’m never going to make this again, though, just to avoid being disappointed again with all the work…

10:56 PM, April 24, 2009
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Anonymous said…

Hi Susan,

I made this tonight and it came out really runny. Is the tomato sauce fairly reduced? Or perhaps you have to drain the can of tomatoes?

Also, would it be better if the cheese sauce was warmed (to thicken) before adding it to the casserole?

I didn’t have the full 2 tablespoons of tahini, I only had one, not certain if this made the entire dish runny…

Thanks,
AZ

9:48 PM, June 20, 2009
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SusanV said…

AZ, I’m not sure why it was runny, but I don’t think it was because of the tahini. I cooked the tomato sauce until it was reduced somewhat and thickened by the tomato paste. The cheese sauce would be thicker if heated, but it might be so thick that it would be hard to pour over the other sauce.

I’m sorry it didn’t come out right. If you ever decide to try it again, you could add more tomato paste to the tomato sauce and more corn starch to the cheese sauce and see what happens.

10:08 PM, June 20, 2009
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Anonymous said…

Hi Susan,

Thanks for replying, I think I’ll try it again. It still tasted good :) .

Although I won’t be saving tonight’s dish. I’m sure the texture will get worse overnight.

I don’t think I cooked the tomato sauce long enough, I had a bad feeling when my last spoonful was red water..

Thanks again!

11:23 PM, June 20, 2009
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Anonymous said…

Susan,

I have been a huge fan of your blog since my family has recently started to follow a mostly vegan diet. This recipe was absolutely delicious, I’m amazed how close it resembled to eggplant parm that I’ve had in restaurants!

Thanks for all of your phenomenal recipes!

Heather

6:50 PM, June 29, 2009
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Anonymous said…

Wow Susan! I made this tonight and it was delicious! Next time I make it I might double the amount of nutritional yeast, just to make it a little cheesier. Thanks so much for the recipe!

-Sally

8:03 PM, July 18, 2009

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2 Salena September 20, 2009 at 9:29 pm

I wasnt sure about the "cheese" sauce when I tasted in the blender…but awesome! This is a great dish, it will be at the next office potluck. I didn't make the sauce, rather got a jar from the grocery store. I will second the earlier comment about really thin slices on the eggplant, i kind of ignored that part…will pay attention next time. Never thought about ground almonds as a sub for vegan parmesan…worked great. Thanks

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3 Rawket Food September 22, 2009 at 9:09 pm

After a long hard day at work (and taking a break lately from being raw all day long) I just wanted to relax. I am even fighting a cold but I couldn't resist to make this. It took a while and then I forgot to put the crumbs in between the eggplant and sauce the second time up and only had a 6×6 pan. It is almost done in the oven so I decided to throw them on top and push them down. I had to taste it a bit….Mmmmm! I am sure it will be delicious. I will leave a comment shortly to tell all! Thanks for the recipe!

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4 Rawket Food September 22, 2009 at 9:26 pm

Ok….I'm in heaven! This is an amazing delicious dish even if I did mess it up a bit!!!! I will be making this again for my friends the right way!

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5 Gwen December 9, 2009 at 11:42 am

YUM! I've been eating this for the last week… as a single gal I love that it is made for just an 8×8. I used silken tofu, I could not find it in extra-firm, and I left out the soy parmesan, cuz I'm not a fan. It was delicious! It satisfied my craving for that non-vegan casserole texture of warm mushy goodness. Definitely comfort food!

I've been transitioning to vegan foods for the last year and a half… I figured I would not go cold turkey, but do my best until I learn how to cook good vegan food. Your website has been so helpful, so thank you! It's the only one I can count on when I need low-fat and delicious foods. I feel like so many other vegan websites rely on fat for their flavor. Thanks for doing all the experimenting for us!

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6 Anonymous January 24, 2010 at 9:36 am

Hi,

I made it the other day and it was delicious! I made it just as written, with a few shortcuts: I used breadcrumbs instead of crumbing my own bread; I used prepared tomato sauce instead of preparing my own, and I used 3 medium-sized eggplants instead of 1 large one. The whole thing didn't take long to make.

Anyway, the sauce is a real winner! Exactly as instructed (I used tahini) it came out cheezy, not runny, and plenty of it to cover the eggplant slices completely. The fresh basil on top was right on spot, and the whole dish was devoured by my kids.

Thank you!

G.

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7 meowmixissexy February 15, 2010 at 1:04 pm

I made this for Valentine's Day last night and it was phenomenal! Everyone loved it :D

Even my friend who always says, "Oh, you're making that weird vegan food again?"

He wanted seconds! I will definitely be coming back for more recipes. Seriously, the best Eggplant Parm I've ever made. And that cheese sauce, WOW.

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8 Anonymous March 20, 2010 at 10:48 pm

I loved this so much when I tried it recently, after finding eggplants cheap at the local Korean supermarket, that tonight I decided to quadruple it! I work so late that I often don't cook a proper dinner when I get home, so I have too much instant foods for lunch. All the leftovers will make excellent lunches or dinner with salad when I am too tired to cook. I somehow ended up with extra sauce, and am looking forward to experimenting with it.

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9 Heather April 26, 2010 at 12:34 am

Great recipe! I made your lasagna recipe earlier this week and my husband and I both loved it. I used portabellas in place of the eggplant. Love the “cheese” sauce too!

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10 Bina June 2, 2010 at 10:45 am

You could use ground pine nuts nicely for Parmesan as well.

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11 April July 12, 2010 at 2:23 pm

The recipe was very fun to make and easy to follow! The Eggplant Parmesan was delicious! Thanks.

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12 anonymous July 25, 2010 at 1:41 pm

Could you please describe the taste of the “cheese” sauce. Does it actually taste like cheese? Or does it just mimic the consistency of cheese. I really don’t like cheese. Thanks.

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13 The Rad Gal August 10, 2010 at 8:32 pm

I modified this to all hell using what I had on hand (even using zucchini instead of eggplant). It was delicious! I used a mix of food-processed almonds, nutritional yeast, and raw ground flax seed for the parm topper, which is pretty yummy on most savory dishes. Thanks for this one! I love this blog.

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14 Susanne Liley August 30, 2010 at 2:28 pm

This looks REALLY good and I hope I have a chance to try it soon. As for the vegan parmesan we do ground almonds, nutritional yeast, white miso paste, and a little bit of salt (the recipe is in the Uncheese Cookbook) and it still reminds me a lot of real parmesan (NOT the Kraft crud!) but it has a really nice texture to it.

To the above poster wondering about the consistency of the cheese sauce, think more like white sauce or thick gravy, not stretchy gooey cheese sauce. It was a bit rough for me originally to get used to the difference between regular cheese and vegan cheese when I stopped eating dairy, but I can say that I definitely prefer the vegan cheese now! I rarely buy premade vegan cheese because the fat content is horrible so we just learned to make ours at home. :D

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15 Jeanette September 2, 2010 at 12:20 pm

Made this for supper last night and it was delicious. Looking forward to eating the one serving left over for lunch today.

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16 nicole September 5, 2010 at 10:48 am

Hi Susan..Just wondering if I could substitute fresh ground peanut butter for the cashew butter/tahini. Would it alter the taste at all? Thanks!

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17 SusanV September 5, 2010 at 10:52 am

nicole, I would probably use half as much peanut butter, or else it might have a peanutty flavor.

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18 rebecca September 9, 2010 at 1:37 pm

I was lazy and used bottled tomato sauce, but this was still amazing!!

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19 Kristin O. September 19, 2010 at 12:50 pm

So I’ve been lurking around this blog for a good month or so now ever since I stumbled upon it through this blog: http://myveggiekitchen.blogspot.com/
and this is the first recipe of yours I’ve ever made.
I just finished it and had a piece for lunch, and I have to say I am in eggplant heaven! I love eggplant parmesan, in fact all eggplant recipes so I’ll be trying all of yours eventually, and while I’m not one-hundred percent vegan (I still eat fish and a little dairy here and there), I try to cook vegan as often as I can.
My version definitely didn’t turn out as pretty as yours, but it’s absolutely delicious! I took a cheat with the tomato sauce though and just added the onion and the 1/2 cup of veggie broth to a cup of Classico Tomato and Basil, with some mushrooms thrown in there as a last minute thought. I also used one tablespoon of peanut butter instead of cashew butter, since it’s what I had on-hand.
Just one thing that I’m curious about–why does it have to be in a non-metal baking pan?
Thanks!

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20 SusanV September 19, 2010 at 1:01 pm

The acids in tomatoes react with some metals (cast iron, aluminum), so I prefer to use glass or ceramic baking dishes when working with tomato sauces.

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21 tokyovegan September 22, 2010 at 8:26 am

Hi, Susan.
Just wanted to tell you this recipe turned out perfectly, and we loved the fresh taste. Froze half of it to save for a special occasion, but made extra sauces to try on some whole-wheat pasta.
Thanks always,
William

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22 Anne September 27, 2010 at 2:09 pm

We have enjoyed making this dish quite a few times. The only thing that we do differently, is that we cook it longer. That way it is more set and tastes like Eggplant Parmesan (to me!) It is not saucy. The last time I made it, I took it out after about 1/2 hr, and it tasted fine, but I put it back in the oven because I like it much better when its cooked longer.
Thanks for your site. We use it often.

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23 Kate December 19, 2010 at 12:31 pm

This looks so great! Do you know though if you make use almond milk with the recipe instead or no? I’d like to make it for Christmas Eve dinner!

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24 SusanV December 19, 2010 at 12:37 pm

Almond milk should work just fine instead of soy milk. Hope you enjoy it!

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25 Kate December 28, 2010 at 7:31 am

this was a delicious recipe! My entire family tried some of it at our Christmas meal-so happy about it. I need to cook the eggplant a little longer in the broiler but otherwise fantastic and the “cheese” sauce was very convincing! I did use almond butter and unsweetened almond milk instead-didn’t want to spend the extra money to get cashew butter or soy milk and I also was a cheapo and bought my tomato sauce :/ But delicious none the less, thank you!

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26 Anna March 13, 2011 at 4:07 am

Yum! I have a fussy eater the same age as your E and he just cleared his plate of all eggplant, which is rather miraculous! Your website is a huge hit in our household, with Mr 10 willingly cooking from E’s Kid-Friendly Recipes and trying them out even when he would normally not touch half the ingredients. Our less fussy littlies love everything we’ve made from here. The Zucchini basil soup is known as Pesto soup and none of the kids know what’s in it, but they all love it! Thank you so much for making our transition from lacto-ovo to vegan so delicious!

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27 John May 23, 2011 at 7:20 pm

We cooked the vegan eggplant “Parmesan” tonight … delicious! I used a jar of premade Marinara sauce with a few added sauteed veggies for the sauce (onion, celery, mushrooms, green pepper, garlic). I could not believe the amazing “cheesy” taste! Great recipe .. definitely a keeper!

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28 Victoria May 30, 2011 at 7:52 am

What is extra-firm silken tofu? May I substitute regular tofu for it?

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29 Brenda June 1, 2011 at 4:07 pm

I just made this today, and it was GREAT! I might add fresh mushrooms to it next time….just love mushrooms!
Thanks!!

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30 Jessica June 14, 2011 at 9:52 pm

“Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.”

ACK! I rinsed the eggplant, but forgot to brown the slices first before assembling the casserole… It’s in the oven now. I’ll leave it in another 10 minutes to try and compensate. I followed the recipe to the letter, using fresh-picked eggplants from my garden! Hope it turns out ok….

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31 Jessica June 14, 2011 at 10:53 pm

Turned out great! I ended up baking it for 40 mins at 350º uncovered.

I did add a roasted red bell pepper to the tomato sauce. And I baked it in a 9×13 inch casserole dish instead of the square one.

AMAZING!

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32 Tamara July 1, 2011 at 2:28 pm

In order to boost the carb content, I added whole-wheat lasagne noodles between the layers. Delish!!

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33 Amanda July 4, 2011 at 2:48 pm

just made this. absolutely amazing! the cheesey sauce tasted just like ricotta cheese after cooking. I had to cook mine much longer than listed though.

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34 Bianca August 2, 2011 at 7:22 pm

I am pretty sure that this is the most delicious vegan eggplant parm I have ever eaten. That cheese sauce is to die for. I added a bunch of veggies to my sauce and put lemon zest and fresh herbs in my bread crumb mix.
Thanks for another wonderful recipe. You always come through.

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35 Angela Chan August 17, 2011 at 3:03 pm

Susan … can you tell me how many ounces 1/2 cup extra-firm silken tofu is?

ps. made your peanut butter cups last night. Heaven! I’m hooked.

Thank you.

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36 SusanV August 17, 2011 at 10:39 pm

Angela, I would guess that 1/2 cup is about 6 ounces of tofu, but I haven’t weighed it. It should work in this recipe, though.

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37 Get Skinny Go Vegan August 18, 2011 at 11:07 am

This was seriously my favorite dish for YEARS when I was veggie, and I too, haven’t made it since vegan. Maybe once or twice, now I can’t remember. But NOT since gluten free. Think I might have to break down and buy the brown rice or millet bread just for this.

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38 Ellie October 11, 2011 at 5:06 pm

This tasted awesome, but I think I broiled the eggplant for too long and it became very soft. The texture of the cooked dish was a little too mushy for me, but I will try it again because the favor of the cheese sauce was fabulous!

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39 islandmommy October 23, 2011 at 3:29 pm

I don’t like cooking with soy so I substituted 1 1/2 cups garbanzo beans for the tofu and soy milk. I used an extra teaspoon onion powder instead of the nutritional yeast. Used natural peanut butter instead of tahini and doubled the ground almonds. Tasted fantastic! I also tried it with and without added olive oil for sauteing and cooking the eggplant, it tasted good both ways. I skipped the salting and rinsing of the eggplant. Great recipe, thanks!

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40 Coleen November 1, 2011 at 4:33 am

I’ve been vegan for a year now and Eggplant parm was my favorite dish, I do not miss alot of foods but I do crave this one.

So I gave this recipe a try the other day and it is AMAZING.

I can’t thank you enough for the recipe. Really enjoyed it.

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41 Maureen November 16, 2011 at 7:09 am

can’t see a direct contact link so am posting this here. I was searching for vegan parmesan recipes and found this link which to me is y our recipe! http://www.tastebook.com/recipes/912103-Vegan-Eggplant-Parmesan – in case you wanted to know or maybe already do know :).

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42 Sanoma January 8, 2012 at 12:28 pm

Hi! I’ve just started using the recipe box feature. However, I only see the first 4 recipes I added when I’m in my recipe box. I don’t see a way to go to another page, only to “clear all recipes”. Thinking something went wrong when I tried to add the other recipes, I’ve found them again (like this vegan eggplant parmesan, one of my favorites) and it asks me if I want to remove it from my recipe box, so it should already be in there. If it’s in my recipe box, why can’t I see it when I’m in there? What am I doing wrong?

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43 Susan Voisin January 8, 2012 at 12:39 pm

This sounds like a glitch in the program–you’re not doing anything wrong. See if clicking “remove from recipe box” and then “add to recipe box” makes any difference. Sometimes these computer things just don’t play well together, so there may be a conflict between your computer settings and the software that runs the recipe box.

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44 Susan Voisin January 8, 2012 at 12:40 pm

Oh, one more thing. Make sure you’re logged in (assuming you have a user account).

Sorry for the inconvenience!

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45 Jen in Co January 10, 2012 at 9:27 pm

This was a mega-hit with all five of us tonight! I subbed cannellini beans for the tofu and used So Delicious coconut milk. Oh, and doubled the recipe for my hungry crew; it fit nicely in a 9 x 13 pan. Thanks as always, Susan!

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46 Christina February 12, 2012 at 5:46 pm

Made this one too! Very good and will definitely make it again! Being an Italian and raised eating foods such as eggplant parm I will say it wasn’t quite what mom put on the table but enjoyable none the less! Susan, have you ever considered pitching a show The Food Network? They sure could use a vegan cooking show and so far your recipes are simply amazing!

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47 Sue Bair February 14, 2012 at 5:25 pm

Amazing. Just amazing. Thanks!

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48 Bobbie Leigh April 24, 2012 at 9:48 am

I have never been a fan of Eggplant, but I tried your recipe last night and it was WONDERFUL! My husband and I had to put it away before we ate the entire pan. I am very new to the Vegan Diet and I like that your recipes are simple yet filling. One of my concerns is always feeling hungry but both of us left the dinner table very satisfied!

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49 Evelyn April 24, 2012 at 5:34 pm

I just made this dish and it’s now baking in the oven! It smells delicious…I am sooo happy I am a vegan!

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50 carend June 23, 2012 at 2:07 pm

Cooking this in my oven right now! It smells so very very good :) I had to replace the 2 tbsp. cashew butter or tahini with raw (not roasted) organic cashews. I am using my Vitamix so I thought it would be okay! Also replaced the tomato sauce with 365′s Fat Free Pasta Sauce from Whole Foods. I will comment again after I get to taste it! Cannot wait!

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51 Robin August 3, 2012 at 9:37 pm

I really loved this recipe. I also think the tomato sauce is fantastic to have with a simple pasta dish. Thank you. This is a keeper!

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52 Bethany August 18, 2012 at 12:55 am

I was searching for an eggplant recipe & I’m glad I found yours! I made it tonight & it was AMAZING! Even my husband who isn’t a fan of eggplant loved it. Thanks so much for sharing :)

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53 Mallory September 7, 2012 at 5:24 pm

love this, the second time I made it I tried using crushed up tortilla chips instead of bread crumbs to make it gluten free, and now I’ve turned into this casserole dish I make all the time, by also adding zucchini and bell peppers to the vegetable layers. I use regular firm tofu in the cheese sauce, and ground up cashews for the parmesan cheese. Sometimes I add chipotle and other chili powders to give it more of a spicy mexican flavor.

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54 Terry September 29, 2012 at 4:55 pm

first i must say i have made many of your recipes and love them. I am not a full fledged vegan but being allergic to many foods i have come to really enjoy eating this way. My question is I used to love foods that had a bread crumb coating but i cannot have eggs. have you ever used silken tofu as an egg replacer and then dip into panko bread crumbs and bake it? I would love any suggestions that you may have on using this method. thanks again for all the great recipe ideas
Terry

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55 Carol October 15, 2012 at 7:46 pm

I made this last night for dinner and it was delicious! I made a few substitutions and it came out great. Thanks for the recipe!

http://couscouscarol.blogspot.com/2012/10/vegan-eggplant-parmesan.html

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56 Melissa Lang October 30, 2012 at 11:44 pm

We loved this recipe! If I could find this kind of delicious foods in restaurants it would be a snap to eat plant-based all the time. The cheese sauce was delicious, as was the marinara, in their own right. The combo was ultimate comfort food. I would it longer than the recipe suggested until the cheese-sauce set up. Will make this again!

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57 Rachel November 11, 2012 at 8:34 pm

I’ve never had good luck with cooking eggplant, but I went ahead and tried this – it turned out awesome!! Thanks for the great recipe!
(followed link from: http://www.vegheadfamily.com/)

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58 Barbara December 1, 2012 at 6:59 pm

I made this tonight and thought it was good. My only problem is the question of whether to peel the eggplant or not. I don’t normally peel eggplant, but the skin seemed to be an issue for me in this recipe. I’m wondering if I did something wrong or if I but I just messed up by not peeling it. Your thoughts would be appreciated! And thanks for coming up with a great vegan alternative!

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59 Esther J March 7, 2013 at 1:03 pm

No, peeling is not required. In fact, I made eggplant parm loads of times before becoming vegan and never peeled the eggplant once (and actually have never had it peeled in this dish).

And thanks, Susan! Very, very good. I sub’d cannellini beans and coconut milk for the tofu and soy milk, respectively (both what I had on hand). Also, I used 1/4 cup of cashews for the cashew butter. It turned out splendid.

(And I thought I couldn’t have my beloved eggplant parm again. Leave it to you to show me how. :))

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60 Mary @ Fit and Fed January 9, 2013 at 1:04 am

Looks great! I have both soft and firm silken tofu in my cupboard but not extra-firm, it’s not at my grocery stores. Sounds like a good thing to have for this kind of recipe, though, but I’d be interested to know what other kind of tofu would be the best substitute. I might try it with the firm silken tofu and omit the soy milk to make the recipe a little firmer.

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61 Susan Voisin January 9, 2013 at 8:35 am

The firm silken should work fine without any changes. I use firm and extra-firm interchangeably in all recipes.

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62 Lynne May 3, 2013 at 11:44 pm

My daughter’s only complaint was, “What did you put in this. It tastes like cheese!” I think that means it’s a repeat.

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63 DebbieKat May 4, 2013 at 8:50 pm

For those who are trying to eat gluten free, I have substituted almond meal for bread crumbs (Trader Joe’s carries it). :-)

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64 Eileen May 26, 2013 at 1:47 pm

I made the eggplant for dinner the other night. It didn’t taste like eggplant Parmesan but my hubby and I really enjoyed it. Will definitely make again. Thanks for another great recipe!

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65 Talita September 19, 2013 at 4:31 am

Greetings from South Africa

I am making this dish for the third time tonight. It is my favourite vegan supper by far! My vegetarian husband loves it too:) I followed the recipe exactly as is and it is perfect.

Thanks Susan!
Talita

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66 Sarah October 13, 2013 at 11:53 am

I was really skeptical about this one, but I have loved so many of your recipes, and I had extra eggplant, so I decided to give it a try. I used my favorite jarred tomato sauce, and for the “cheese” sauce instead of the first 3 ingredients I used an entire box of silken soft tofu and a tsp or so of vegetable bouillion because that is what i had on hand. And I left the “soy” parmesan because I didn’t have any. Other than that– I followed the recipe exactly. When I tasted the “cheese” sauce before it cooked, I was even more skeptical. I have been a vegetarian most of my life, and an aspiring vegan, but I still make the real-deal eggplant parmesean on a regular basis and did not think I would like it. But I went ahead and baked it- and WOW! I am seriously impressed! My 15 year old carnivore and I both really think the “cheese” sauce once baked tastes and feels exactly like ricotta cheese, which earned this a “thumbs up” from him — and he doesn’t even like eggplant! This recipe is definitely a keeper. :)

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67 Helen H October 30, 2013 at 12:04 pm

Just made this twice in two days! I modified slightly, adding firm tofu, broccoli, red peppers, and kalamata olives to the tomato sauce. Divine! The eggplant was still a little uncooked, though — maybe I need to broil it a bit longer next time.

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68 caitlin parys April 7, 2014 at 10:12 pm

I’m a huge fan of your site! This is hands down the best Italian casserole I’ve ever had! Usually vegan attempts at cheese are not good but the way this tofu cooks up it tastes just like ricotta.
Thank you!!!!!

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69 Jen June 23, 2014 at 7:17 pm

This was soooo good! Thanks!

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70 Sue June 30, 2014 at 1:30 pm

Thankyou! This is unbelievably good. I used almond milk instead of soya and ‘cashew parmesan’ and cooked it for longer, probably because my sauces weren’t as thick as yours but it was amazing nonetheless!
Sue

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71 Jen July 18, 2014 at 7:26 am

Could this be assembled ahead of time and kept in the fridge until baking?

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72 Susan Voisin July 18, 2014 at 7:37 am

Sure!

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