Vegan Eggplant Parmigiana

Vegan Eggplant Parmigiana

Karina Kari

A wholesome, plant-based eggplant casserole layered with rich tomato sauce and creamy cashew topping.

High in fiber, protein, and healthy fats, this bake is perfect for an easy weeknight dinner or meal prep.

Soft, golden eggplant slices and aromatic herbs make it irresistibly comforting.

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Prep Time 30

Cook Time 30

Total Time 1

Course main, Side

Cuisine Mediterranean, vegan

Servings 9

Equipment

1 large baking tray
1 large frying pan
1 large baking dish (approx. 25 cm / 9.5″ square)
1 upright blender

Ingredients

Eggplant Layer:

8 medium eggplants ~2.5 kg / 5.5 lb
2 tbsp pine nuts
2 tbsp coarse breadcrumbs optional

Tomato Sauce:

2 tbsp olive oil plus extra for drizzling
1 very large onion finely diced
6 large garlic cloves finely diced
3 x 400 g / 14 oz tins plum tomatoes
120 ml / ½ cup red wine
1 fresh bay leaf or 2 dry leaves
2 large stalks fresh basil
1½ tsp Italian herb mix
¼ tsp chili flakes optional
1 tsp date nectar or sugar
Salt and black pepper to taste

Cashew Topping:

65 g / ½ cup raw cashews soaked 30 minutes in boiling water
1 small garlic clove
1 tsp white miso paste
1 tbsp nutritional yeast
1 tbsp lemon juice
¼ tsp salt to taste
Pepper to taste
1½ tsp tapioca starch or 1 tsp cornstarch

Instructions

Preparing the Eggplants: Start by washing and patting dry all 8 medium eggplants.
Slice each eggplant lengthwise into 1.25 cm (½ inch) thick slices.
If the ends are small or skin-heavy, you may discard them or save them for another use, such as vegan meatballs.
Preheat your oven to 200° C / 390° F.
Arrange the slices on a metal baking tray in a single layer, leaving space between slices to allow even roasting.
Avoid greasing the tray, as the natural moisture of the eggplant is enough.
Roasting the Eggplants: Place the tray in the preheated oven and roast the eggplant slices for 20-25 minutes.
Flip each slice gently halfway through to ensure both sides are lightly browned.
The goal is soft, golden slices with slightly caramelized edges.
If your oven is crowded or you are using multiple trays, the cooking time may need to increase by a few minutes due to the extra moisture.
Once roasted, remove the eggplants and set aside to cool slightly.
Cooking the Aromatic Base: In a large frying pan, heat 2 tablespoons of olive oil over medium heat.
Add the finely diced onion and cook, stirring occasionally, until the onion turns translucent and begins to take on a light golden color, approximately 8-10 minutes.
Then, add the garlic and cook for another 1-2 minutes until fragrant.
Take care not to let the garlic burn, as it will taste bitter.
Simmering the Tomato Sauce: Add all the tinned plum tomatoes, red wine (if using), bay leaf, whole basil stalks, dried Italian herbs, and chili flakes (optional) to the pan.
Pour in 360 ml / 1½ cups of water to help the sauce cook evenly.
Reduce the heat to low and let the sauce simmer gently.
Stir every 10 minutes, breaking down the tomatoes with your spoon.
Continue simmering for about 40 minutes until the sauce thickens into a rich, flavorful consistency.
Season with salt, black pepper, and a teaspoon of date nectar or sugar to balance acidity.
Remove and discard the basil stalks and bay leaf before assembly.
Preparing the Cashew Cream: Drain the soaked cashews and place them in an upright blender.
Add 120 ml / ½ cup of fresh water and blend until completely smooth, creating a creamy base.
Add the small garlic clove, white miso paste, nutritional yeast, lemon juice, salt, and pepper.
Blend again until well combined.
Finally, add the tapioca starch (or cornstarch) and give one last blend to ensure the mixture is perfectly smooth and ready to form a creamy topping that will set beautifully in the oven.
Layering the Casserole: Preheat your oven to 200° C / 390° F (no fan).
Grease or lightly oil a large baking dish (approximately 25 cm / 9.5″ square).
Spoon a thin layer of the tomato sauce at the bottom of the dish to prevent sticking and add flavor.
Begin layering the roasted eggplant slices in a single, slightly overlapping layer.
Lightly season each layer with salt, pepper, and extra dried Italian herbs if desired.
Spread another thin layer of tomato sauce over the eggplant, then repeat until all the eggplant and sauce are used, ensuring a small amount of tomato sauce remains for the top unless covering fully with cashew cream.
Adding the Topping and Finishing Touches: Spoon dollops of the cashew cream evenly over the top layer of eggplants, spreading gently if needed.
Drizzle a small amount of olive oil (about 1 tablespoon) and sprinkle the pine nuts evenly.
If you like, scatter coarse breadcrumbs for an extra crunch.
This topping will brown beautifully in the oven, giving the casserole a golden, creamy finish.
Baking the Casserole: Place the dish in the oven and bake at 200° C / 390° F for 20 minutes.
Then increase the temperature to 220° C / 425° F and bake for an additional 5-10 minutes.
The topping should be lightly browned, slightly bubbling, and set.
Keep an eye on it in the final minutes to avoid over-browning.
Resting and Serving: Remove the casserole from the oven and allow it to rest for at least one hour.
This helps the layers set, making slicing easier without the bake falling apart.
Serve warm, at room temperature, or as a meal prep option.
Pair it with a fresh green salad, pan-fried potatoes, or crusty grilled bread for a satisfying meal.
Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
For longer storage, portion the bake into freezer-safe containers and freeze for up to 2 months.
Reheat gently in the oven or microwave, ensuring it is warmed evenly.
The cashew cream topping may firm slightly in the fridge or freezer; a brief warm-up in the oven will restore its creamy texture.

Notes

Choose medium-sized eggplants that are firm and glossy for even roasting. Avoid overripe or soft eggplants as they may release too much water.
If you prefer a slightly smoky flavor, you can roast the eggplants under a broiler for a few minutes after baking.
The cashew cream can be made ahead and stored in the fridge for up to 2 days. Make sure to blend it until very smooth for a creamy, cheese-like texture.
For a gluten-free version, skip the breadcrumbs or replace with gluten-free breadcrumbs.
The tomato sauce can be made in advance and stored in the fridge for up to 3 days. This allows the flavors to deepen, making your bake even more flavorful.