Go Back Email Link
+ servings
vegan eggplant parmigiana
Print Recipe
5 from 3 votes

Vegan Eggplant Parmigiana

The perfect feel good meal with a hearty tomato sauce and tenderly baked eggplant. Easy to make and deicious to eat.
You can serve it as a starter, main or side-dish.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Main Course, Side dish
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 5 people
Calories: 212kcal
Author: Nico


  • 1.3 kg eggplants
  • 800 g tomato passata
  • 100 g vegan cheese
  • 10 leaves fresh basil
  • 1 onion
  • 1 clove garlic
  • 1 stalk celery
  • 2 carrots
  • 1 sprig fresh thyme
  • ¾ tsp sea salt
  • ¼ tsp chili


  • In a food processor, finely mince onion, celery, carrots and garlic. Then on a pan, water fry the minced vegetables with ½ cup of water for 5 mins.
  • Add the tomato passata, thyme, salt and chili powder. Stir well and let simmer on medium-low heat for about 1 hour.
  • While the tomato sauce is simmering, cut the eggplants into ½ cm thin slices on the long side and distribute on a baking tray. Bake in the oven for 30-40 mins at 180°C /360° F (until soft) and season with salt once cooked.
  • Turn off the heat of the tomato sauce, add fresh leaves of basil - break leaves with your hands. In an oven dish (we use RIESS emaille, 26/17cm), distribute a thin layer of tomato sauce.
  • Top with a layer of baked eggplant then cover with a layer of tomato sauce and sprinkle with a layer of fake parmesan.
  • Repeat until you run out of eggplant or till you reach the edge of the oven dish and finish the layering with a double sprinkle of fake parmesan.
  • Bake for 40 mins in a pre-heated oven at 200°C (400°F). Let rest out of the oven for 15 minutes before eating and serve with a few fresh leaves of basil on top and a drizzle of olive oil (optional).


Calories: 212kcal | Carbohydrates: 40g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 1436mg | Dietary Fiber: 13g | Sugar: 19g | Vitamin A: 5053IU | Vitamin B6: 1mg | Vitamin C: 27mg | Vitamin E: 4mg | Vitamin K: 24µg | Calcium: 87mg | Folate: 87µg | Iron: 4mg | Manganese: 1mg | Magnesium: 80mg | Zinc: 1mg