Skillet Eggplant Parmesan (Vegan)
Vegan skillet eggplant Parmesan is made with lightly floured eggplant slices that are fried to a light golden brown. 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 tested this recipe with different vegan cheeses that would melt and taste normal (vegan cheese eaters understand this problem all too well). Turns out my favorite brand, Follow Your Heart, had both Parmesan and mozzarella that melted well and tasted great. Problem solved. I hope you love this recipe as much as I do.
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. Use Japanese eggplants only 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. Use store-bought sauce or, if you want homemade, try my San Marzano marinara sauce. While the eggplant is salting, you have just enough 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 for both Parmesan and mozzarella; it has 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. Pat dry, then dredge each slice in flour.
2
Fry the Eggplant
Heat the oil in a large skillet. Fry in batches, frying each eggplant slice until golden brown. Then place the eggplant on paper towels and lightly sprinkle with salt. Repeat until all slices are 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 eggplant slice. Cover with the lid and 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: Fry the eggplant until it’s a deep golden brown. This cooks the eggplant 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 build stacks 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 sits, it will soften. 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 a rating and a comment to let me know how it went.
Skillet Eggplant Parmesan (Vegan)
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 with salt. 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 golden brown and tender. Add more oil as needed.
- After you cook the slices, place them on a paper towel and lightly sprinkle with salt. Keep working in batches until you fry all the slices.
Stack the Eggplant Parmesan
- Add the marinara sauce to the pan. Determine how many stacks of three you can make (this will vary depending on the eggplant type and size). Arrange three to four 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 on top and repeat, adding vegan mozzarella and vegan Parmesan cheese. Stack a third and final slice on top, then spoon marinara sauce on top.
- Reduce the heat to medium-low and cover the skillet to trap the steam. Simmer for 5 to 7 minutes. Remove the skillet from the heat and let it sit with the lid on for 5 more minutes.Repeat as necessary until all the stacks have been made.
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.
- Use the oil of your choice. I recommend not using your high-quality extra virgin olive oil for frying.
- The amount of oil you need depends on your skillet size 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.