Vegan Eggplant Parmesan

Eggplant parmesan used to be one of my favorites growing up, so I created a vegan and gluten free version!  This one has a crispy coating that features almond flour instead of breadcrumbs, and the result is delicious!  Instead of the usual cheese in the original, this one has nutritional yeast to give it a cheesy flavor, as well as a cashew cheese sauce!  If you are an eggplant parmesan fan, definitely give this healthier version a try!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.




  1. To make the eggplant, preheat the oven to 375F degrees, and line a sheet pan with parchment.
  2. Spread the eggplant slices out on the pan.
  3. Brush the slices of eggplant on one side with the flax mixture.
  4. Mix together the almond meal, nutritional yeast, salt, basil, oregano, and garlic powder, in a bowl until well blended, then sprinkle it over each eggplant slice, patting it in after.
  5. Flip the eggplant slices over, and brush the other side with the flax mixture, and sprinkle with the remaining almond meal mixture.
  6. Place in the oven and bake until tender and starting to brown, about 25-30 minutes.
  7. Meanwhile, heat the sauce up in a saucepan on the stove.
  8. Meanwhile, to make the cheese sauce, whisk together all ingredients until smooth. You want it to be thick but pour-able so if it seems too thick, add more water.
  9. When the eggplant is ready, to make the stacks, place 3 slices of eggplant on a tray. Spoon some of the tomato sauce and cheese sauce over it, and top with another eggplant slice. Repeat 2 more times until you have 3 slices in each stack and end with the tomato sauce and cheese sauce.
  10. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Intermediate
  • Moderate