Vegan Eggplant Parmesan

Vegan Eggplant Parmesan


  • 2 large thin eggplants sliced thin
  • 1 1/2 cups 150 grams almond meal
  • 1 1/2 tsp dried oregano
  • 28 oz. 800 grams crushed tomatoes
  • 1 1/2 Tbsp coconut sugar
  • 3/4 tsp crushed red pepper flakes
  • 2 "flax eggs" 2 Tbsp ground flax, 6 Tbsp water well combined
  • 7 oz. 200 grams vegan mozzarella cheese, thinly sliced
  • 1/2 cup 50 grams vegan Parmesan cheese
  • Salt and freshly ground black pepper to taste


  • Preheat oven to 425F.
  • Place flax egg into shallow bowl.
  • In another shallow bowl, combine almond meal, oregano, salt and pepper.
  • Dip eggplant slices into flax egg mixture and coat both sides evenly.
  • Next coat eggplant slices in almond flour mixture by dredging both sides.
  • Place dredged slices on parchment lined baking sheets in single layer.
  • Do not allow to touch.
  • Once all eggplant has been dredged, place trays in oven and bake. About 25-30 minutes.
  • Flip slices over and bake for another 10-15 minutes. Slices will crisp and turn a golden brown.
  • When eggplant is done remove it from the oven.
  • Turn heat down to 350 F.
  • Ladle some sauce to coat bottom of a 14 X 12 inch baking dish.
  • Place eggplant slices over sauce.
  • They should be close but not overlapping too much.
  • Spread some sauce over eggplant and layer some mozzarella over the sauce.
  • Repeat with a second layer.
  • You may have enough for a third layer as well.
  • Finish with sauce, mozzarella and then sprinkle with Parmesan. (Save some sauce and cheese for final baking)
  • Bake for 15 minutes.
  • Remove from oven and carefully scoop into single serving baking dishes.
  • Top each bowl with remaining sauce and cheese.
  • Bake for 7-10 minutes.

Tomato Sauce:

  • In a medium saucepan, combine tomatoes, red pepper flakes, coconut sugar, salt and pepper.
  • Cover and simmer for 30-35 minutes.
  • Stir occasionally.
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