• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Vegan Eggplant Parmesan – Soy-Free

October 21, 2015 By Susan Voisin 46 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

Lightly breaded eggplant is smothered between layers of vegan cheese sauce and tomato sauce in this soy-free vegan eggplant Parmesan. 

This Low-Fat, Vegan Eggplant Parmesan is Soy-Free and Gluten-Free

In mid-September, My husband D and I joined a local CSA that will be delivering a big box of vegetables to us every Thursday for the next 3 months. Because it’s still warm here in Mississippi, summer crops are still pouring in, so every week the box has been full of zucchini, yellow squash, and eggplant.

We try to finish up the bounty from one box before the next one arrives, but we aren’t always successful. The veggies have made their way into stir-fries, fajitas, and spaghetti sauce and have been pan-fried and roasted in half a dozen ways, and frankly we’re both in danger of losing our taste for the summer squashes, in particular. And you know I love eggplant (it has its own category on this blog, with 49–no make that 50–recipes) but there are limits to how often even I want to eat it.

But we have to eat it. It would be wasteful not to (and our cats won’t!) and I’m not really fond of frozen squash, so I’ve been resisting freezing it for future use.

As for the eggplant, I had been making a lot of baba ganoush and re-making some of my old favorites, such as this incredible Eggplant Paprikas, when D asked me to try using the Oven-Fried Eggplant that he loves in a vegan eggplant parmesan.  Well, I already have a great eggplant parmesan recipe that doesn’t call for battering the eggplant, so I decided to adapt it a little and, while I was at it, make it gluten-free and soy-free to boot.

Vegan Eggplant Parmesan - Soy-Free

We loved it! I used white beans to make a sauce that adds just a touch of creaminess, and I replaced the homemade tomato sauce in the original recipe with a jarred sauce to save time.

It was still quite a production–the breading of the eggplant means added steps and dishes to clean up–and it’s not a recipe you should attempt if you’re short on time. For a much simpler version, see the notes in the recipe below.

Vegan Eggplant Parmesan - Soy-Free

4.86 from 14 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Vegan Eggplant Parmesan - Soy-Free

Lightly breaded eggplant is smothered between layers of vegan cheese sauce and tomato sauce in this whole foods plant based eggplant Parmesan. Simply use gluten-free bread to make this delicious main dish soy-free and gluten-free. See notes below for a simpler variation.
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 30 minutes minutes
Servings 6
Author Susan Voisin

Ingredients

Breaded Eggplant

  • 1 large or 2 medium eggplants (about 1 1/4 pounds)
  • 1/2 cup cornmeal
  • 1/4 cup brown rice flour or whole wheat pastry flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt if desired
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly-ground black pepper
  • 3/4 cup unsweetened almond milk or other non-dairy milk
  • 1 tablespoon lemon juice
  • 1 ounce raw cashews (about 1/4 cup)
  • 2 tablespoons nutritional yeast
  • 1 slice bread gluten-free or whole grain

Sauce

  • 1/2 cup cooked great northern beans well-drained
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon corn starch or potato starch
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt if desired
  • 1/8 teaspoon freshly-ground black pepper
  • 1 generous pinch cayenne pepper

Casserole

  • 2 cups oil-free spaghetti sauce (packaged or from linked recipe)
  • leaves fresh basil chopped
Prevent your screen from going dark

Instructions

  • Peel the eggplant and trim off the ends. Slice it into rounds about 1/2-inch thick. Line a baking sheet with parchment paper. Preheat oven to 400F.
  • In a medium mixing bowl, combine the cornmeal, brown rice flour, garlic powder, salt, onion powder, and black pepper. Add the almond milk and lemon juice and stir until smooth. You should have a batter a little thicker than pancake batter. If it seems dry, add a splash of non-dairy milk; if it's too liquidy, add more flour.
  • Dip each eggplant slice into the batter and turn it to coat both sides and edges well. Holding the slice between two fingers, allow any excess batter to drip back into the bowl, and place the eggplant on the baking sheet. Repeat with as many slices as you can fit on the baking sheet, being careful that they do not touch. (If your baking sheet is small, you may need to make two batches; batter can thicken between batches, so add more liquid if necessary.)
  • Place in the oven. After 20 minutes, remove and gently turn each slice–you may have to hold the parchment paper and peel it from the eggplant. Replace and cook until outsides are brown but not burning, about 15 more minutes.
  • While the eggplant is baking, make the cashew parmesan and the sauce: Place the cashews in the food processor along with the nutritional yeast and process until finely ground. Remove half to a small bowl and set aside. Add the bread to the cashews remaining in the processor and pulse until crumbled.
  • Place all sauce ingredients in blender and blend at high speed until completely smooth. Blend again briefly just before using.
  • When the eggplant is done, assemble the casserole: Reduce the oven temperature to 350F. Oil an 8x8-inch or similar sized casserole dish. Place half of the eggplant slices on the bottom of the dish. Spoon half the tomato sauce and pour half the cheese sauce over the eggplant and sprinkle lightly with cashew parmesan (the bowl without the bread crumbs). Repeat the process with the remaining eggplant, spaghetti sauce, and cheese sauce and sprinkle the bread crumbs on top. Bake uncovered for about 25-30 minutes, until slightly browned. Sprinkle with fresh basil just before serving.

Notes

For a much simpler recipe, skip the breading of the eggplant by sprinkling it with the seasonings and baking it until it's tender, about 20 minutes. Use 2 slices of bread instead of one, and process it with all of the cashews and nutritional yeast; use between layers and on top. This will reduce the calories by 53 per serving and the fat by .81g.
Exact nutritional content will vary depending on the type of spaghetti sauce and other ingredients you use.
Nutrition Facts
Vegan Eggplant Parmesan - Soy-Free
Amount Per Serving (0 g)
Calories 219 Calories from Fat 40
% Daily Value*
Fat 4.4g7%
Sodium 947mg41%
Carbohydrates 37g12%
Fiber 7.2g30%
Sugar 6.6g7%
Protein 10.6g21%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

Please pin and share!

Soy-Free Vegan Eggplant Parmesan: Lightly breaded eggplant is smothered between layers of vegan cheese sauce and tomato sauce in this whole foods plant based eggplant Parmesan. #wfpb #vegan

Enjoy!

Susan

Filed Under: Main Dishes, Recipes Tagged With: Casseroles, Cheese Sauces, Eat-to-Live, Eggplant Recipes, Gluten-free, Higher-fat, Soy-free

Sign up for our newsletter for updates on recipes and more!

Previous Post: « Fat-Free Whole Wheat Bread for Bread Machines
Next Post: 911 Vegan Gravy »

Reader Interactions

Comments

  1. Becca @ Amuse Your Bouche

    October 21, 2015 at 4:31 pm

    This looks fabulous, can’t beat eggplant parmesan! I’d love a big wedge of this with a slice of garlic bread on the side 🙂

    Reply
  2. Food Wine Fit 40

    October 21, 2015 at 5:04 pm

    WOW!
    This looks so delicious!!
    I absolutely love eggplant, it is one of my favourite vegetables. Your recipes looks fabulous.
    Thanks so much for sharing
    Julie
    Food Wine Fit 40

    Reply
  3. Maria

    October 21, 2015 at 9:05 pm

    Hi Susan–

    This looks great! Since I want to cut down prep time in the kitchen these days, the short cut version looks great is an ingenious way to go–I will definitely try that sometime. The photos are gorgeous–love the colors of the prepared dish against that bright blue casserole!! A feast of color as well as taste. xo

    Reply
  4. Michelle

    October 21, 2015 at 9:20 pm

    Looks great! I am pinning it to try soon!

    Reply
  5. Jon

    October 22, 2015 at 4:59 am

    Hymm it looks good I must try it out.

    Reply
  6. Janet

    October 22, 2015 at 8:51 am

    I can’t wait to try this. I love several of your eggplant recipes. I actually buy a box of eggplants in the fall & peel/blanch & freeze just so I can make the recipes in the winter months. I freeze in 1″ slices, then cut into chunks when partially frozen. Makes meals cook faster. Also roast the whole eggplant puree & add lemon juice & freeze. Thaw & add ingredients to make baba gnoush.

    Reply
  7. kd

    October 22, 2015 at 11:05 pm

    What could I use to replace the cashews? I follow Chef AJ’s Ultimate Weight Loss program, no nuts. This looks so good!

    Reply
    • Susan Voisin

      October 22, 2015 at 11:08 pm

      You could just leave the cashews out and blend the nutritional yeast with the bread.

      Reply
  8. cynthia

    October 25, 2015 at 5:16 am

    forget the eggplant “parmesan” – GO FOR THE BABA GANOUSH

    Reply
  9. Sofie

    October 25, 2015 at 8:57 am

    This looks amazing!

    Reply
  10. Lee at Veggie Quest

    October 26, 2015 at 2:20 pm

    Hi Susan, I am ridiculously excited to try this recipe. It’s a quad-fecta (is that a word?) for me: Gluten free, soy free, low fat, and vegan. Yay! Thanks for posting!

    Reply
  11. Juliana

    October 27, 2015 at 12:48 pm

    I love Eggplant Parmesan but hadn’t made it since changing my diet. This is fabulous! My husband, who doesn’t love eggplant parmesan, gobbled it up! He loved it and ate all the leftovers too. Delicious!

    Reply
  12. Cornelia SĂśdergren

    October 30, 2015 at 2:34 am

    That looks gorgeous!

    Reply
  13. Stephanie

    November 2, 2015 at 7:53 am

    I made this last night and it was fantastic!

    Reply
  14. Fran Cikk

    November 4, 2015 at 2:41 pm

    I made this today exactly as you said, making your tomato sauce recipe as well. I’ve been trying to find an eggplant recipe I liked, and this was it! A bit labor intensive, but worth every minute and every dirty dish I washed. So flavorful and absolutely delicious!! I froze it into portions to keep myself from eating the whole thing. Thank you!!

    Reply
  15. Martha

    November 10, 2015 at 4:50 pm

    Don’t forget your “Creamy Zucchini and Basil Soup” recipe to use up that zucchini! I made a lot of it this summer and froze it. Every once in a while we pull out a container for lunch. It’s a great recipe!

    Reply
  16. Tanya

    November 13, 2015 at 11:48 am

    I am cooking this recipe for dinner tonight. For the eggplant layers, does the eggplant overlap or side by side?

    Reply
    • Susan Voisin

      November 13, 2015 at 2:37 pm

      I had them side by side, but if you have enough eggplant slices, you can overlap them, too.

      Reply
  17. Jill

    November 17, 2015 at 7:54 pm

    Susan: I made this casserole for dinner tonight; but the cheese sauce didn’t thicken like I think it’s supposed to when it baked. What did I do wrong? I baked it at least 45 minutes, starting at 350 degrees and and then for about 15 minutes at 450 degrees. Should I have cooked the sauce a bit first before assembling the dish?

    BTW It was delicious! Neither of us generally like eggplant, but we both loved this dish, thin as it was.

    Reply
  18. Roy

    November 18, 2015 at 3:17 pm

    Good Afternoon,
    You have done an outstanding job with this site.
    I look forward to exploring further.
    Thanks,
    Roy

    Reply
  19. Sheena Yap Chan

    November 24, 2015 at 10:25 am

    love eggplant parmesan and this looks amazing!!!!!

    Reply
  20. Cheryl

    November 24, 2015 at 12:07 pm

    I made this last Sunday. WOW! Amazing! So rich and creamy. Thank you very much for taking the time to keep this web site active and sharing your talent with us less talented in the kitchen.

    Reply
  21. Sue

    December 4, 2015 at 8:56 am

    What an amazing recipe. Made it last night and it is sooo good. Can’t wait to eat it again tonight! Thank you. You are such an out-of-the-box recipe creator. I love that you share with us.

    Reply
  22. Angela Portela

    February 17, 2016 at 4:20 am

    I finally tried this, it was delicious!. Took a fair amount of time to make but would definitely make this again. Thanks!

    Reply
  23. Archana Baikadi

    February 28, 2016 at 2:17 am

    Awesome recipe luks simply delicious will try soon I m big fan of urs I hv tried many of your recipes and came out really well. thanks.

    Reply
  24. Hilma Jones

    June 7, 2016 at 8:35 am

    This is absolutely delicious!

    Reply
  25. Pamela Chamberlynn

    October 21, 2016 at 11:16 pm

    Susan – thank you so much for your blog and wonderful recipes. I want to share that I have just discovered a truly amazing plant-based milk product that does not have nuts in it. ripple (with a small r) is pea and hemp protein. It honestly tastes like milk and has 50% MORE calcium and one gram more of protein per cup. I am glad for a plant-based calcium source to add to my wellness plan. I am thrilled because I wasn’t really liking almond or coconut milk on my breakfast cereals. I went back to try their chocolate milk and it is a very good product also. Well, I’m off to try one of your eggplant recipes this weekend 🙂 Thank you again.

    Reply
  26. Laina

    May 12, 2017 at 11:24 am

    Hi Susan,

    I have the Eggplant Parmesan baking in the oven right now. I read in the recipe to sprinkle the cashew parmesan lightly on the casserole which I did. Does that mean I’ll have some left over to use for other recipes? Or was I suppose to use it all? It’s too late now, but when I prepare this in the future it will be good to know if I was suppose to use it all.

    Also I didn’t have fine cornmeal so I used coarse for the breading of the eggplant (polenta). I can tell its not the best for the batter, but it worked.

    It smells so Italian as it’s baking and I can’t wait to bite into it when it’s finished ! 🙂

    I don’t know why I haven’t tried this recipe yet, but I’m glad I found it. It’s a few extra steps, but I already know it’s going to be worth it!!!

    Thanks again, Susan for your dedication to sharing vegan recipes with those of us who want to eat healthy.

    Reply
    • Susan Voisin

      May 12, 2017 at 11:49 am

      Aw, thanks Laina! I hope you enjoy it. As for the cashew Part, the nutritional stats include all of it, but you can just use however much you want. You can even sprinkle some more on before serving if you want. The extra should keep in the fridge for quite a while.

      Reply
  27. Syd

    July 24, 2017 at 7:00 pm

    This was ABSOLUTELY delicious! The eggplant crusted over just right! I ended up making a whole panful last night and it’s already almost gone today with just two of us eating it. It almost is like a eggplant lasagna, too. My gluten free sister will love this recipe. 🙂 The cheese even tasted like cheese. It was outa this world.

    Reply
  28. Alison

    October 15, 2017 at 11:49 pm

    Fantastic! Was a bit worried that the cheese sauce was too runny but it thickened up while cooking. This was honestly so delicious. I used an oil free jarred tomato sauce, Simply Natural, and doubled the recipe as I had quite a lot of eggplant. I cooked it 10 minutes longer to compensate for the added volume. Yum!

    Reply
  29. Karen

    January 12, 2018 at 3:42 pm

    I love this recipe SO MUCH! I make it in large batches and freeze the extras. I tell everyone about how good it is. I’m going to use the sauce and try to make potatoes au gratin with it. There’s nothing about this recipe I would change. So good.

    Reply
  30. Mobasir Hassan

    July 28, 2019 at 10:27 am

    Chicken parmesan was one of my favorite dish but having a recipe like this has forced me to change my taste for chicken parmesan to eggplant Parmesan.

    Reply
  31. Nicole Allen

    May 1, 2020 at 1:02 pm

    I usually add my own tweaks to a recipe, even if I have never tried it before – but I liked the sound of this one so much, I stuck to the recipe and WOW – it was delicious! I admit I did make the easy version, though – without battering the eggplant – but I may try that next time to see what it adds. Thank you for a lovely recipe :).

    Reply
  32. Foodiewish

    May 26, 2020 at 5:23 am

    Not just the best eggplant dish I’ve ever made, but the best eggplant dish I’ve ever had. FANTASTIC. Thank you.

    Reply
  33. Christine

    August 14, 2020 at 12:22 pm

    Hi! I would like to try this recipe but I cannot find organic corn meal (I do not want to use conventional corn because of gmo), is there an alternative, thank you.

    Reply
    • Susan Voisin

      August 14, 2020 at 1:43 pm

      Chickpea flour may work as a substitute, but I haven’t personally tried it.

      Reply
  34. Suzanne

    October 3, 2020 at 2:27 pm

    My family loves this recipe. I have to double the batter (maybe my eggplants are huge), and I have a hard time flipping the eggplant after 20 min but I’ve found it’s fine if you don’t. The batter is worth the time. I love that this recipe doesn’t call for any packaged nondairy cheese but it’s still “cheesy.”

    Reply
  35. Marylyn

    April 1, 2021 at 10:07 pm

    Can this be assembled the night before baking?

    Reply
    • Susan Voisin

      April 1, 2021 at 11:18 pm

      Yes, that will be fine.

      Reply
  36. maulik

    July 6, 2021 at 2:29 am

    great recipe

    Reply
  37. Dani Carbery

    July 27, 2021 at 7:17 am

    Hiya,

    Could this be made ahead and frozen? If so, would you freeze before or after baking?

    Reply
  38. Carole

    September 13, 2021 at 7:20 pm

    Absolutely one of the best ever vegan and eggplant recipes I’ve tried. A lot of steps involved but definitely worth it.

    Reply
  39. Cath Heise

    September 16, 2021 at 3:21 pm

    I really loved this recipe. Thank you so much 😊

    Reply
  40. Mary

    February 15, 2023 at 7:44 pm

    If I could I would give it 10 stars! I’ve made a lot of your recipes. I’ve made a lot of other people’s recipes. I’ve cooked a ton myself from my own recipes (20 years). but WOW! This totally blew my mind how amazing, delicious, etc. I made a quick sauce. I followed the recipe pretty much to a T but had to make my own almond milk. I had homemade seed bread I used. This is seriously one of my very favorite things I’ve ever made that is healthy, delicious, GF, Vegan, Soy Free, Whole Food….Thank you!!!!

    After the casserole cooled and I was eating the sauce it tasted just like real ricotta and sauce only not so oily. This is the real deal! Make it, you’re going to love it!

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2025 · Susan Voisin · Privacy Policy· Log in