Vegan Skillet Eggplant Parmesan
Vegan skillet eggplant Parmesan is made by lightly flouring eggplant slices and frying them until they are lightly golden. The slices are stacked with layers of vegan Parmesan and mozzarella and nestled in marinara sauce. This dairy-free eggplant Parmesan is made without breadcrumbs, giving it a much lighter texture than other versions.
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Why I Make Eggplant Parmesan Without Breadcrumbs
For months, I worked on a vegan eggplant Parmesan recipe. No matter how hard I tried, I could never get it to taste right. The problem was easy to identify: vegan cheese in large amounts tastes weird. A little is OK; a lot is all wrong.
Then one day, while scrolling, I saw The Pasta Queen make a skillet eggplant Parmesan. I thought, “Genius!” Her vegetable-forward version uses much less cheese, or in my case, vegan cheese. So I went to work testing this recipe with different vegan cheeses that would melt and taste normal (vegan cheese eaters so understand). Turns out my favorite brand, Follow Your Heart, had cheeses tat melted and tasted perfect!
Eat sinfully, live kindly ❤️
Ruth
Why You’ll Love This Recipe
Ingredients
Key Ingredient Notes
Eggplant
Look for a standard, medium-sized Italian eggplant. It should be firm with a shiny skin. Only use Japanese eggplants if you want smaller stacks and plan to serve this dish as an appetizer.
Marinara Sauce
Use a simple tomato sauce with no additional flavors or heavy seasonings. I use my homemade San Marzano marinara sauce. While the eggplant is salting, you have just the right amount of time to make your own batch.
Oil
I use an inexpensive olive oil or a light-flavored vegetable oil for this recipe. I do not use high-quality extra virgin olive oil for frying.
Vegan Cheese
Look for a vegan mozzarella that melts. I use Follow Your Heart is the brand for both Parmesan and mozzarella have a good flavor and melts well.
How to Make Skillet Eggplant Parmesan
1
Prepare the Eggplant
Slice the eggplant into rounds. Salt and let it sit for 30 minutes. Then pat dry and dredge each slice in flour.
2
Fry the Eggplant
In a large skillet, heat the oil. Working in batches, fry each slice of eggplant until it’s golden brown. Then place the eggplant on paper towels and lightly sprinkle salt on top. Repeat until all the slices have been fried.
3
Build the Stacks
Wipe the skillet clean and add the marinara sauce. Working in batches, place an eggplant round in the sauce, add a layer of vegan Parmesan and vegan mozzarella. Add another slice and another round of cheese. Top with the third slice of eggplant. Add the lid and let the stacks steam for 5 to 7 minutes. Once the cheese is melted, plate and top with freshly torn basil.
What to Serve with Eggplant Parmesan
- To make a light dinner, serve the eggplant Parmesan with a kale or Greek lettuce salad.
- To make a traditional Italian-American dinner, toss the extra marinara sauce with spaghetti noodles and serve as a side.
- Make homemade bread to soak up all that extra sauce.
More eggplant recipes
My Best Tips
- Do not crowd the skillet: The eggplant needs room for each slice to fry evenly. This takes a bit longer, but it is worth it!
- Color matters: You want to fry the eggplant until it’s a deep golden brown. This cooks the eggplant all the way through and builds incredible flavor!
- Organize the eggplant slices: I like to organize the eggplant slices into three categories: large, medium, and small. This makes it easier to create stacks that go from large to small.
Storing and Reheating
This recipe is best eaten within an hour of making it. If there are leftovers, store them in an airtight container in the refrigerator for up to four days. As the eggplant stores, it will become softer. Reheat individual portions in a covered skillet until the cheese is melted again.
How Did It Go?
I hope you loved this vegan skillet eggplant Parmesan as much as I do! Before you go, please leave me a rating and a comment letting me know how it went.
Vegan Skillet Eggplant Parmesan
Equipment
- 1 large skillet with lid
Ingredients
- 2 medium eggplants
- 1 teaspoon kosher salt, plus more to taste
- ¾ cup all-purpose flour
- ½ – 1 cups oil* plus more as needed
- 6 to 8 fresh basil leaves, plus more for serving
- 2 cups marinara sauce
- 6 ounces vegan mozzarella, shredded
- ⅓ cup vegan Parmesan, grated
- freshly ground black pepper
Instructions
Prepare the Eggplant
- Start by trimming the ends off the eggplants. Slice the eggplant crosswise into ¼-inch rounds. Arrange them on a paper towel or tea towel and sprinkle salt on top. Let the rounds sit for 30 minutes. Water will bead on top of the slices. Pat the rounds dry.
- Add the all-purpose flour to a shallow bowl or plate. Generously coat each side of the eggplant and shake off any excess flour.
Fry the Eggplant
- In a large skillet, heat ¼ cup of oil over medium heat. Working in batches, place slices in the skillet and cook for 5 minutes per side, or until each side is golden brown and tender. Add more oil as needed.
- After the slices are cooked, place them on a paper towel and lightly sprinkle with salt. Keep working in batches until all the slices are fried.
Stack the Eggplant Parmesan
- Add the marinara sauce to the pan. Arrange three slices of eggplant in the skillet, leaving a little space between each slice. Add the vegan mozzarella and vegan Parmesan cheeses on top of the slices. Stack a second slice directly on top and repeat, adding the vegan mozzarella and vegan Parmesan cheese. Stack a third and final slice on top, and spoon the marinara sauce on top.
- Reduce the heat to medium-low and place a lid on top of the skillet to trap the steam. Let it simmer for 5 to 7 minutes. Remove the skillet from the heat and let it sit with the lid on for an additional 5 minutes.
Plate the Eggplant Parmesan
- Place a serving of eggplant Parmesan on a plate. Spoon additional marinara sauce on top. Garnish with torn basil leaves and serve.
Notes
- Trapping the steam is necessary to melt vegan cheese. Do not skip this step.
- You can use the oil of your choice. I recommend not using your high-quality extra virgin olive oil for frying.
- The amount of oil you will need depends on the size of your skillet and the eggplant slices.
- Organize the eggplant slices into three categories: large, medium, and small. This makes it easier to create stacks that go from large to small.