Skillet Eggplant Parmesan (Vegan)
Vegan skillet eggplant Parmesan is made with lightly floured, pan-fried eggplant layered with marinara, fresh basil, vegan mozzarella, and Parmesan. It’s made entirely on the stovetop with no breadcrumbs or baking required.
Servings: 4 Servings
Calories: 586kcal
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.
Nutrition
Calories: 586kcal | Carbohydrates: 51g | Protein: 8g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1686mg | Potassium: 915mg | Fiber: 11g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 3mg