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    Home > Vegan Entrees

    Lighter Vegan Eggplant Parmesan (No breadcrumbs!)

    By Nandor Barta on 06/07/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan eggplant parmesan is a lighter take on the authentic Italian recipe. Roasted eggplants are swimming in a hearty Pomodoro sauce and in a rich melted cheese sauce made of cannellini beans. No breading, since the classic Italian recipe doesn’t call for any panko breadcrumbs. I am positive that if you try it, you’ll make it again and again.

    3 slices of purple eggplant in between red and white sauces on a white plate topped with fresh green herbs. In the background there is a red casserole

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    If you love to try some exciting and delicious eggplant recipes, take a look at our vegan moussaka recipe with creamy vegan bechamel, this 30-minute one-pot ratatouille, or these vegan eggplant meatballs. Browse through our must-try vegan eggplant recipes as well. They are full of absolutely delicious dishes, including a chocolate cake with roasted eggplant puree. 

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Serving ideas
    • Storing tips
    • More vegan eggplant recipes
    • More vegan casserole recipes
    • Lighter Vegan Eggplant Parmesan (No breadcrumbs!)

    What to expect?

    There are not only several names (Eggplant Parmigiana or Parmigiana di Melanzane), but there are also several versions of this dish, as you can imagine. You most probably heard about the one with breaded eggplant slices, which is more of an American take rather than an authentic feature. Also, in Italy, there is still an ongoing debate about its origin. Although the one thing they agree on is that you need:

    • fried or roasted eggplant (aka aubergine),
    • tomato ragu, and
    • a cheesy topping of mozzarella and parmesan.

    So is it easy to make a vegan eggplant parmesan? Yes and no.

    1. The Pomodoro sauce is already vegan, so check.
    2. The roasted or fried eggplant slices are also vegan, so check again.
    3. The only thing missing is how to make a cheezy, creamy, melted mozzarella top.
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    I have to tell you that it is ain’t easy to make the last item on the list perfectly mimic its dairy friend. Mozzarella has quite a neutral taste compared to other cheeses, and it gets quite gooey when it melts. Parmesan cheese is an aged cheese with quite a unique, tangy taste. So what do we do? 

    We invent a creamy, rich, cheezy sauce that will turn our vegan eggplant parmesan into a truly satisfying, comforting, and delicious dish to eat. We could have used cashews, as it seems like almost everybody does. Or we could have used store-bought vegan parmesan cheese that is usually soy or coconut oil-based. But we didn’t. We opted for a more whole foods plant-based approach and used CANNELLINI BEANS to make a melted vegan mozzarella cheese sauce. And it turned out awesome.

    Red sauce topped with stacks of thick white paste sprinkled with freshly chopped green herbs.

    Ingredients

    So what do you need to make this light vegan eggplant parm? I mean apart from eggplants. Any type would do, but we prefer to use the large purple ones, called globe eggplants.

    Pomodoro sauce

    • Sieved tomato puree → You can probably find several types of tomato sauces in the stores. We recommend choosing sieved tomato puree, which is thicker and unseasoned. It is by far the best ingredient to make a rich Pomodoro sauce.
    • Fresh basil leaves → You can use dried ground basil as well. But if you can, try it with fresh leaves, since the aroma and the smell of fresh leaves are just amazing. You can add a bit of oregano as well.
    • Olive oil
    • Onion
    • Garlic → You can always use garlic powder if you run out of raw garlic cloves.

    Vegan mozzarella cheese sauce

    • Cannellini or white beans → Since they have quite a neutral taste, it is easy to overpower the beany flavors with proper seasoning. Once they are pureed, they make a perfectly thick, rich, creamy sauce. No surprise there that they are also excellent thickeners for soups.
    • Onion
    • Garlic → You can absolutely use garlic powder.
    • Dairy-free milk → We recommend using unsweetened milk, but since store-bought ones tend to be a tad on the sweeter side, we prefer using homemade cashew milk.
    • Nutritional yeast → This you need if you want a parmesan cheese-like aged cheese flavor.
    • Apple cider vinegar
    • Tapioca starch → The best alternative is cornstarch or other tapioca flour substitutes.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Roasting eggplant

    1. Wash and slice eggplant lengthwise very thin (less than ¼ inches or 0.5 cm).
    2. Sprinkle them with salt and let them sit on a clean kitchen towel or paper towel for at least 20 minutes to eliminate excess moisture and bitterness. There is no need to peel them; without it, the eggplant slices might disappear in your vegan eggplant parm after baking. 🙂
    3. We recommend roasting them on a baking tray with a grill rack. Why? You need less oil because the slices will not stick to the tray. Second, removing excess moisture is easier as any liquid the eggplant releases drips down the rack and will not stay with the slices as if you roast them on parchment paper or a baking sheet.
    4. Preheat the oven to 390 Fahrenheit (ca. 199 °C) and roast them thinly oiled for 10 minutes. When ready, leave them to cool on the rack. They should look like the ones in the below picture.  

    A quick note: Let the salted eggplant slices rest overnight. Don’t worry if they get brown, as they will get brown after frying or baking. For more info about why you must salt them and how to prepare eggplant for cooking.

    Eggplant slices slightly browned with dark brown lines due to the grill rack it was roasted on.

    Making Pomodoro sauce

    Have you seen our vegan marinara sauce recipe? While marinara is a chunky tomato sauce, Pomodoro is its smooth friend. It is super easy to make this sauce, not to mention it is ready in less than 10 minutes. 

    1. Take a saucepan or a frying pan and heat it over medium heat. Add oil and chopped onion, and saute them until they turn glossy.
    2. Add peeled and chopped garlic and cook for 1-2 minutes.
    3. Add tomato sauce and the seasoning (fresh or dried basil, salt, and black pepper).
    4. Cook the sauce for 5 more minutes. You’re done!

    A quick tip: If you have any picky eaters in your family or among your friends, you can use an immersion blender to make the fresh basil and the chopped veggies thoroughly and invisibly incorporated. 🙂 Alternatively, you can use garlic powder, onion powder, and dried basil.

    4 photo collage on how to make pomodoro sauce in a frying pan. First cooking chopped onion, then added chopped garlic, then red sauce, finally chopped green herbs

    Making vegan melted cheese from beans

    Here comes the fun. This mixture will not give you sliceable mozzarella (you need a recipe with agar agar in it), but it will give you a rich, creamy, melted cheese texture. I would even say way richer and more delicious than melted mozzarella. But let us know what you think. 

    So, how to make cheezy, gooey vegan melted cheese sauce out of cannellini beans?

    1. Peel and chop the onion and cook it lightly in olive oil until it turns glossy.
    2. Add peeled and chopped garlic and cook for 1-2 minutes.
    3. Add canned drained cannellini beans. Stir to combine.
    4. Add dairy-free milk. Whisk until they are combined, and bring the sauce to a boil.
    5. Add apple cider vinegar, nutritional yeast, salt, and black pepper.
    6. Blend the sauce with an immersion blender, or use a high-power blender like Vitamix for an extra smooth finish. Add the mixture back to a saucepan and add tapioca starch (1 Tbsp at a time) to really thicken the sauce into a consistency of melted cheese. When you are ready, layer up your vegan eggplant parmesan. 
    6 photo collage on how to make melted cheese sauce using bean. Showing a frying pan first with cooking chopped onion, then with chopped garlic added, then beans on top, then white liquid was added, on the fifth small yellow flakes were sprinkled on top. Finally the finished white paste-like sauce.

    Layering and baking

    Now you have the roasted eggplant slices, the Pomodoro sauce, and the vegan cheese sauce. You are ready to assemble this perfectly light but rich and filling vegan eggplant parmigiana. 

    1. Take a casserole dish or any oven-safe baking dish. The size of the one in the photo is 9 × 7 × 3 inches (23 × 18 × 8 cm). Spread a thin layer of Pomodoro sauce first to avoid sticking to the bottom.
    2. The next layer is roasted eggplant slices.
    3. Then comes the Pomodoro sauce again (a more generous amount this time).
    4. Last but not least, here comes the vegan white sauce. Repeat this with the remaining eggplant slices, Pomodoro sauce, and white sauce. We recommend doing three sets of layers. 
    5. When ready, bake it in a preheated oven of 390 Fahrenheit (ca. 199 °C) for 15 minutes.

    A quick tip: Bean-based sauce can dry up, so that is why the baking time is short. However, since you roasted the eggplants and cooked the Pomodoro and the melted cheese sauce, nothing needs to be baked for long. 

    4 photo collage on how to layer vegan eggplant parmesan showing the casserole first with red sauce, then topped with brown eggplant slices, then red sauce again, finally white sauce

    Cooking tips

    • Not thick enough? → Add more starch (1 Tbsp at a time) directly to the sauce and stir vigorously with a whisk to avoid lumps. The bean purée so to speak helps with the thickening a lot. 
    • Too thick? → If the beans make the sauce too thick, add more milk (1 Tbsp at a time). 
    • Can you use any other flour or starch? → Yes, you can make it with any type of flour or starch, but the thickening power of each of them is different. The measurements I gave in the recipe card may not be the same if you use wheat flour, almond flour, or other starches. Read how to substitute tapioca flour here.

    Serving ideas

    The most obvious choice would be to serve with pasta like spaghetti or linguini. If you want to be creative don’t say no to a light side salad or a bit of Italian risotto or spanakonrizo which we stuffed in butternut squash.

    For added protein (I mean besides the hidden beans) add some classic vegan meatballs, vegan eggplant meatballs (if you have even more eggplants to use up), or mushroom meatballs.

    Let us know in the comments what is your favorite combination apart from serving it with a generous amount of vegan parmesan cheese.

    Red sauce topped with stacks of thick white paste sprinkled with freshly chopped green herbs.

    Storing tips

    All casserole-type dishes are great for batch cooking. You can easily store it in the fridge for 3-4 days without any problem.

    Store any leftovers per serving (in an airtight container) in a freezer and thaw whenever you need them. 

    3 slices of purple eggplant in between red and white sauces on a white plate topped with fresh green herbs. In the background there is a red casserole with the remaining eggplant parmesan

    More vegan eggplant recipes

    Eggplant is such a versatile ingredient to have around. We listed more than 30 delicious vegan eggplant recipes, from appetizers through lunch to dessert. Or check out the ones below.

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    You can browse through our vegan dinner recipes or check out

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    Red sauce topped with stacks of thick white paste sprinkled with freshly chopped green herbs.

    Lighter Vegan Eggplant Parmesan (No breadcrumbs!)

    Nandor Barta
    This vegan eggplant parmesan is a lighter take on the authentic Italian recipe. Roasted eggplants are swimming in a hearty Pomodoro sauce and in a rich melted cheese sauce made of cannellini beans. No breading since the classic Italian recipe doesn’t call for any panko breadcrumbs. I am positive that if you try it, you’ll make it again and again.
    4.9 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Baking time 15 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Servings 4 servings
    Calories 542kcal

    Equipment

    • Non-stick frying pan (10.5 inch / 26 cm)
    • Baking tray with grill rack
    • our Vitamix A2300
    • Immersion hand blender with 20 fl oz container

    Ingredients
     
     

    Roasting eggplants

    • 3 Eggplant (medium)
    • 3 Tbsp Olive oil
    • Salt

    Pomodoro sauce

    • 1 Tbsp Olive oil
    • 1 Onion (medium)
    • 2 cloves Garlic
    • 3 cup Sieved tomato puree aka Tomato sauce
    • ¼ cup Fresh basil leaves or 1 tsp dried
    • Salt and Pepper to taste

    Vegan melted cheese sauce

    • 1 Tbsp Olive oil
    • 14 oz Cannellini or White beans
    • 1 Onion (medium)
    • 2 cloves Garlic
    • ¾ cup Dairy-free milk (homemade cashew milk)
    • 3 Tbsp Nutritional yeast
    • 1 Tbsp Apple cider vinegar
    • 3-4 Tbsp Tapioca starch -> tapioca starch substitutes
    • Salt and Pepper to taste
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Initial preparations

    • Wash and slice eggplant lengthwise, less than ¼ inch thin (0.5 cm). Salt them and let them sit for at least 20 minutes. Don’t worry if they turn brown. The slices will be brown after roasting and baking.

    Roasting eggplant slices

    • We recommend roasting them coated thinly with olive oil on a baking tray with a grill rack. Preheat the oven to 390 Fahrenheit (ca. 199 °C) and roast them for 10 minutes. When ready, leave it to cool on the rack. 

    Making Pomodoro sauce

    • Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic, and cook for 1-2 minutes. 
    • Add tomato sauce and seasoning (basil, salt, and pepper) and cook for 5 minutes.

    Making vegan melted cheese sauce

    • Peel and chop the onion and cook it lightly in olive oil until it turns glossy.
    • Add peeled and chopped garlic and cook for 1-2 minutes.
    • Add canned cannellini beans and bring to a boil.
    • Add dairy-free milk and whisk until combined, and bring to a boil. Finally, add apple cider vinegar, nutritional yeast, salt, and pepper.
    • The next step would be to blend it into a smooth, creamy sauce. Use an immersion blender or for an extra smooth sauce use a high-power blender like Vitamix.
    • Now, it is time to thicken it to a consistency of melted cheese. Add the mixture back to a saucepan and add tapioca starch (1 Tbsp at a time). When you are ready, layer up your eggplant parmesan. 

    Layering and baking eggplant parmesan

    • To ensure that the eggplant slices do not stick to the bottom, we spread on the bottom of our 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe dish a splash of Pomodoro sauce.
    • The first layer is roasted eggplant slices (not overlapping). Then comes a generous amount of Pomodoro sauce. Then the cheezy, beany white sauce.
    • Now, repeat with the remaining eggplant slices, Pomodoro sauce, and white sauce. We recommend doing 3 layers of eggplant. 
    • Preheat the oven to 390 Fahrenheit (ca. 199 °C) and bake it for 15 minutes.
    • A quick tip: Bean-based sauces can dry up, so that is why the baking time is short. However, you roasted the eggplants and you cooked both sauces, so there is really nothing that is needed to be baked for long.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Troubleshooting tips to make a vegan melted cheese sauce

    This sauce will not give you sliceable mozzarella, but it will give you a rich, creamy, melted cheese texture. I would even say way richer and more delicious than melted mozzarella. But let us know what you think. 
    • Not thick enough? → Add more starch (1 Tbsp at a time) directly to the sauce and stir vigorously with a whisk to avoid lumps. The bean purée helps with the thickening a lot. 
    • Too thick? → If the beans make the sauce too thick, just add more milk (1 Tbsp at a time). 
    • Can you use any other flour or starch? → Yes, you can make it with any type of flour or starch, but their thickening power is different. The measurements I gave in the recipe card may not be the same if you use wheat flour, almond flour, or other starches. Read how to substitute tapioca flour here.  

    Video

    Nutrition

    Nutrition Facts
    Lighter Vegan Eggplant Parmesan (No breadcrumbs!)
    Amount Per Serving (1 serving)
    Calories 542 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 3g19%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 13g
    Sodium 93mg4%
    Potassium 2482mg71%
    Carbohydrates 78g26%
    Fiber 23g96%
    Sugar 25g28%
    Protein 21g42%
    Vitamin A 1336IU27%
    Vitamin C 37mg45%
    Calcium 239mg24%
    Iron 9mg50%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally published in August 2020. More details, info, tips, and serving suggestions were added and republished in June 2023.

    212 shares

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    Comments

      4.89 from 9 votes (5 ratings without comment)

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    1. Yochi agranov

      November 28, 2020 at 10:41 am

      HI

      Why is the sugar content so high per serving? Sugar: 24g
      Is it possible to reduce it?

      Thanks

      Reply
      • My Pure Plants

        November 28, 2020 at 2:20 pm

        Well, the sugar content is mainly coming from eggplants and tomato sauce. Even if they are high in carbs, fortunately the sugar is not processed sugars, but “good sugars” (see article about eggplants here about sugar content: https://www.healthline.com/nutrition/eggplant-benefits). Also you can decrease portion size. 4 servings is a very generous recommendation taking into account it being a main dish without any sides. If you eat it with salad on the side, this amount can even get you to 6-8 servings (with 10-15 g sugar per servings).

        Reply
    2. Kylie Archer

      October 15, 2020 at 10:29 pm

      5 stars
      Yum! This is an amazing recipe! Everyone enjoyed it!

      Reply
    3. Erica

      October 15, 2020 at 9:43 pm

      5 stars
      I never think of cooking with eggplant but this looks delicious and needs to go on my menu plan for next week!

      Reply
    4. Beth

      October 15, 2020 at 9:35 pm

      5 stars
      Yum! This looks so delicious and tasty! I can’t wait to make this!

      Reply
    5. Shelley

      October 15, 2020 at 8:07 pm

      5 stars
      How wonderful that this cheese-filled comfort food classic can still be so satisfyingly rich and creamy even though it’s vegan! Brilliant! Your technique for creating the cheese sauce is so easy – and I can for sure think of so many other delicious ways to use it, besides just on this eggplant parmesan – yum! Thank you so much!

      Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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