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Aubergine Parmasan

vegan eggplant parmasan, vegan parmas, aubergine parmasan, eggplant parmigiana

This recipe is a bit time consuming, but I promise the result is definitely worth the effort. Sometimes simple flavours result in a much more exciting final dish than over complicating things with a million ingredients, that this is one of those occasions.

This recipe came out of a friend requesting this meal for dinner one night. I had even eaten aubergine/eggplant parmas before, let alone made them, so I created this dish based on her description alone. So whether its authentic or not I’m not sure… but it’s definitely delicious.

   Aubergine Parmas


  • 18 x ½ inch slices of aubergine (about 2 large aubergines)
  • Salt
  • 1-2 cups breadcrumbs
  • 3 Tbsp egg replacer
  • 9 Tbsp water
  • vegetable oil
  • 1 recipe marinara sauce (recipe below)
  • 1 recipe cashew ricotta (recipe below)
  • 1 recipe almond parmasan sprinkles (recipe below)
  1. Start by sprinkling the aubergine slices with some salt on each side, place in a colander in the sink and cover for about 30 minutes.
  2. Whilst waiting this is a good time to get everything else prepared, so make up the marinara sauce, cashew ricotta and almond parmasan, then set aside. Then whisk the egg replacer with the water until its kind of fluffy.
  3. Preheat the oven to 200°c
  4. Rinse off the aubergine with fresh water.  Dip the aubergine one at a time in the egg replacer mixture then coat in the breadcrumbs.
  5. Next heat oil in a large frying pan and cook each slice for a few minutes each side until browned.
  6. Now its time to assemble the parmas. Cover the bottom of a deep dish baking tray in some of the marinara sauce. Place 6 slices of aubergine arranged on the bottom, then a spoon of the cashew ricotta on top of each slice, then a spoon of marinara over the cashew ricotta, then another slice of aubergine. Repeat this once more, so you have 6 stacks, with 3 slice of aubergine in each one. Cover the stacks with your remaining marinara sauce, and sprinkle over the almond parmasan.
  7. Place in oven and bake for 30 minutes, until lightly browned on top and hot all the way through. Serve straight away and enjoy!

Serves 6


sliced eggplant aubergine preparation for vegan eggplant parmasan

vegan eggplant parmasan cooking in oven tray, construction and prep for eggplant parmigana

     Marinara Sauce


  • 4 Tbsp olive oil
  • 3 Cloves of garlic
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 cans chopped tomatoes
  • 1½ tsp sugar
  • 1 tsp salt
  1.  Heat oil in a medium sized saucepan on a low heat, add peeled, whole garlic cloves. Lightly brown the cloves, then add the herbs, and cook, stirring, for 30 seconds.
  2. Add the tomatoes, sugar and salt, stir, then leave to simmer for 20 minutes.
  3. Adjust seasoning to taste and remove garlic cloves before serving.


   Cashew Ricotta


  • 1½ cups cashews
  • ¼ cup nutritional yeast
  • 1 cup tofu
  • 4 Tbsp olive oil
  • 1 tsp himalayan pink salt
  • 2 Tbsp lemon juice
  • ¼ cup water if needed
  • 2 tsp chopped fresh basil (optional)

Pulse the cashews in a food processor until finely chopped. Add nutritional yeast, tofu, olive oil, salt and lemon juice, and blend until well combined and pasty. Add some of the water if mixture seems too dry. Stir through the chopped basil if using.


 Almond Parmasan Sprinkles


  • ½ cup blanched almonds
  • ¼ cup nutritional yeast
  • ½ Tbsp himalayan pink salt

Place all ingredients in food processor or blender and process until a fine powder is formed. Make sure you stop before the mixture becomes pasty.

This almond parmasan will keep well in the fridge in a sealed container. I have kept it for up to 2 weeks in the past.


vegan eggplant parmasan, vegan parmas, aubergine parmasan, eggplant parmigiana


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