Vegetarian Eggplant Parmesan

This vegetarian eggplant parmesan is easy to make and so delicious. It’s a lot like lasagna, only made with eggplant. You will LOVE it!

This vegetarian eggplant parmesan is one of those recipes I’ve been making for years and never seem to tire of. Layers of tender eggplant, hearty vegetable-packed marinara, and bubbling cheese come together in a cozy, satisfying casserole that’s always a hit at the dinner table.

The recipe was inspired by one from the Moosewood Cookbook, though over the years it’s become very much its own thing. One of my favorite twists is using feta cheese, which adds a salty, tangy flavor that works beautifully with the rich tomato sauce and tender eggplant. The marinara is loaded with vegetables, making every layer extra flavorful.

What I love most about this recipe is that it feels like classic comfort food while still being a little different from traditional eggplant parmesan. The eggplant is coated in milk instead of eggs before breading, and the finished dish comes out bubbling, cheesy, and completely irresistible every single time.

Wait … is there no Parmesan cheese in this recipe? Technically, Parmesan cheese, like cheddar cheese, Swiss cheese, and many others, is not vegetarian as it’s made with rennet, an animal product. But many people who are vegetarians still eat cheeses that are made with rennet. Since this is a vegetarian eggplant parmesan recipe, I’ve chosen to use feta as it’s easier to find vegetarian versions. If you’re avoiding rennet, look for rennet-free feta or substitute ricotta cheese.

Tap stars to rate!

4.98 stars (37 ratings)

Vegetarian Eggplant Parmesan Recipe

Prep: 40 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 20 minutes mins

Rate Recipe Print

• Pin

Remove Ads

This vegetarian eggplant parmesan is easy to make and so delicious. It’s a lot like lasagna only made with eggplant. You will LOVE it!

6

Ingredients

The Tomato Sauce

• ▢ 1 tablespoon olive oil
• ▢ 1 medium yellow onion (diced)
• ▢ 2 medium bell peppers (diced – any color)
• ▢ 1 large carrot (diced)
• ▢ 2 cloves garlic (very finely minced)
• ▢ 2 tablespoons tomato paste
• ▢ 1 teaspoon sea salt
• ▢ ½ teaspoon dried oregano
• ▢ 28 ounce can crushed tomatoes
• ▢ 2 teaspoons honey

The Eggplants

• ▢ 2 cups panko
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon sea salt
• ▢ ½ cup milk
• ▢ 2 large globe eggplants (cut into ¾-inch rounds – see notes)
• ▢ 3 cups grated mozzarella cheese
• ▢ ½ cup crumbled feta cheese

Instructions 

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the bell peppers, carrot, and garlic and cook until the vegetables are soft, about 6-8 minutes.
  1 tablespoon olive oil, 1 medium yellow onion, 2 medium bell peppers, 1 large carrot, 2 cloves garlic
  
• Add the tomato paste, sea salt, and oregano to the pot and let it cook for 2-3 minutes. Add the crushed tomatoes and the honey to the pot, reduce the heat, and let it simmer gently until the eggplants (from the next step) have finished roasting.
  2 tablespoons tomato paste, 1 teaspoon sea salt, ½ teaspoon dried oregano, 28 ounce can crushed tomatoes, 2 teaspoons honey
  
• While the sauce is cooking, prepare the eggplants. Preheat your oven to 375 degrees Fahrenheit. In a medium-sized bowl, mix the panko, oregano, black pepper, and sea salt. Pour the milk into another bowl.
  2 cups panko, 1 teaspoon dried oregano, 1 teaspoon black pepper, ½ teaspoon sea salt, ½ cup milk
  
• Dip each eggplant round first into the milk and then into the panko. Place the panko-coated eggplant rounds onto a parchment paper-lined baking sheet. Bake the eggplant in the oven for 20 minutes.
  2 large globe eggplants
  
• Spread a couple of small scoops of the tomato sauce in the bottom of an 11×9-inch baking dish. Lay half the eggplant rounds over the sauce and then cover with half of the remaining sauce and half of the feta and mozzarella cheese. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce, and cheese. Bake in the oven for 40 minutes, or until it is hot and bubbling.
  3 cups grated mozzarella cheese, ½ cup crumbled feta cheese
  
• Remove the vegetarian eggplant parmesan from the oven and let it rest for at least 10 minutes before serving.
  

Notes

If globe eggplants are unavailable to you, you can use 3 long Asian eggplants instead. These are nice cut into long strips that resemble lasagna noodles. 

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 418kcal (21%), Carbohydrates: 45g (15%), Protein: 22g (44%), Fat: 19g (29%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 55mg (18%), Sodium: 1477mg (64%), Potassium: 1056mg (30%), Fiber: 10g (42%), Sugar: 19g (21%), Vitamin A: 4090IU (82%), Vitamin C: 70mg (85%), Calcium: 491mg (49%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

More vegetarian dinner recipes

50 minutes mins

Vegetarian Skillet Lasagna

40 minutes mins

One Pot Vegan Pasta

1 hour hr

Lentil Bolognese (richly-flavored vegetarian pasta sauce)

50 minutes mins

Vegetarian Skillet Enchiladas