Eggplant Parmesan

Oil-Free Baked Eggplant Parmesan

Oil-Free Baked Eggplant Parmesan

Serve these crunch eggplant circles right from the oven over cooked pasta with oil-free marinara and plant-based parmesan! You can also just eat them alone dipped in marinara or ketchup!
Course: Main Course
Cuisine: Italian
Keyword: Eggplant Parmesan
Servings: 4 servings
Author: Mrs. Plant


  • 1 med-large eggplant cut into 1/4" inch slices RIGHT BEFORE you are ready to coat them (or they will turn brown)
  • 1 cup unsweetened plant-based milk (I prefer soy)
  • 2 T ground flaxseeds
  • 1 t white vinegar

Breadcrumb Coating:

  • 1 1/2 cups whole wheat bread crumbs (Recipe to come on how to make your own!)
  • 1/2 t dry basil
  • 1/2 t dry oregano
  • 1/2 t dry parsley
  • 1/4-1/2 t salt (or to taste)
  • 1-3 dashes black pepper


  • Preheat oven to 400 degrees F
  • Prepare a large baking pan with sides on it by covering it with parchment paper or a non-stick silpat sheet. Set aside
  • Mix the plant-based milk with ground flaxseeds and vinegar and stir together. Set aside.
  • In a shallow pie plate or container, mix together the breadcrumb coating ingredients. Set aside.
  • Slice off the ends of the eggplant, then slice it into 1/4" even slices.
  • One by one, dip into the milk mix mixture (use a separate fork to flip them over and coat well). Tap off on the side of the plate.
  • Drop wet pieces into the breadcrumb coating, and use tongs or a clean fork to cover with coating. Tap off excess on the side of the plate, and place on the prepared baking sheet.
  • Bake for about 30 minutes and check for tenderness and a crispy outer coating. If it's not crispy but lightly browning, just increase the oven temperature to 425 degrees for about 5-7 more minutes.
  • Serve right from the oven over cooked pasta with oil-free marinara and plant-based parmesan!


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