Vegan Eggplant Parmesan

4.5 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.3
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 602.4 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 15.4 g

View full nutritional breakdown of Vegan Eggplant Parmesan calories by ingredient
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This is an adaptation of Susan Voisins' recipe at Fat Free Vegan. It is so creamy and tasty you would never pick it for Vegan.

Please check out the Fat Free Vegan site at:
This is an adaptation of Susan Voisins' recipe at Fat Free Vegan. It is so creamy and tasty you would never pick it for Vegan.

Please check out the Fat Free Vegan site at:

Number of Servings: 6


    2 Eggplant @2 1/2 lb (1 kg) sliced 1/4" thick slices
    4 slices Wholegrain (Wholemeal) bread

    1 medium Onion chopped
    2 cups Canned Tomatoes no salt added
    3 cloves Garlic minced
    1 tsp Oregano dried
    1/2 tsp Basil dried
    1/2 cup Vegetable Broth (Stock)
    1/4 cup (2 tblspn) Tomato Paste
    1/4 tsp ground Black Pepper

    1 cup Tofu, firm
    3/4 cup Light Soy Milk
    3/4 cup Vegetable Broth (Stock)
    3 tblspn Cashew Butter (or Tahini)
    1 1/2 tsp Onion Powder
    2 tblspn Nutritional Yeast (I used Torula)
    1/2 tsp Salt
    1/8 tsp Pepper
    3 tsp Cornstarch


If wished salt the eggplant slices, rinse and pat dry (I didn't and it didn't make a difference)

Prepare the Tomato Sauce by sauteing the onion until translucent add the rest of the ingredients and simmer for @15 minutes.

Meanwhile broil (grill) the eggplant slices, spraying with a little canola spray until browned on both sides.

Place all the "cheese sauce" ingredients into food processor and blend until combined. (It will be slightly runny).

Toast the bread and process into crumbs.

Preheat the oven to 350 deg F (180 deg C) and assemble the dish as follows:

Spray dish lightly with canola spray and place half the eggplant slices in the bottom. Sprinkle with 1/3 of the breadcrumbs then half of the tomato sauce finishing with half of the "cheese sauce". Repeat the process once more with the remaining ingredients finishing with the last 1/3 of the breadcrumbs.

Bake uncovered for 35 to 40 minutes until lightly browned. If wished sprinkle with chopped fresh basil leaves and vegan parmesan.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    The cheese sauce is absolutely delicious. If you told someone you used ricotta, you'd probably fool them. I didn't make the tomato sauce and used a whole 32 ox jar instead (Kirkland Brand). It came out delicious. I used tahini and also used panko breadcrumbs instead of the wheat bread. AWESOME! - 2/15/13

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  • Yum - 8/1/17

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  • This was amazing! Smelled and tasted like a delicious eggplant parmesan! Excellent vegan recipe - I'll use this one again! - 7/26/12

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  • Made this tonight, and really enjoyed it! I used gluten free bread crumbs. I did use all of the tofu. I also cooked the sauce for a good 30-40 minutes. Very enjoyable! Thank you for posting! - 3/4/12

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  • I'm not a fan of eggplant, but I got some from Bountiful Baskets and wanted to use them up. This was AMAZINGLY good, and I plan to use the cheese sauce again in lasagna. I couldn't believe how much like ricotta it was. (I used blended raw cashews in place of the cashew butter.) Yum! - 12/21/11

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