Vegan Skillet Eggplant Parmesan
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 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.
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