This Vegan Stuffed Eggplant Parmesan is easy and yummy, and you get a huge serving for just 347 calories!

I made this recipe with vegan mozzarella shreds and Homemade Vegan Parmesan Cheese. But you could use regular cheese if you’re just looking for a vegetarian recipe.

I love these vegan eggplant boats! They are packed with flavor and super fulling. And the vegan parmesan gives it a wonderful flavor and crunch that is just heavenly!

Vegan Stuffed Eggplant Parmesan

• Ingredients in Roasted Eggplant Parmesan
• How to Make Vegan Eggplant Parmesan
• Vegan Stuffed Eggplant Parmesan Recipe
• Nutrition in Recipe for Stuffed Eggplant

Ingredients in Roasted Eggplant Parmesan

As I noted above, you could use regular cheese if you’re not a vegan. But I love how the plant based cheese adds amazing flavor and the perfect melt on these eggplant parmesan boats.

Make sure to check out my Homemade Vegan Parmesan Cheese, it is amazing in top of this vegan eggplant recipe!

Shopping List for Vegan Eggplant Parm Boats:

• 2 large eggplants (about 2 pounds each)
• 2 tablespoons salt
• Olive oil spray
• 1 tablespoon Italian seasoning
• 1.5 cups vegan mozzarella cheese
• 16 oz cherry tomatoes sliced
• ¼ cup Vegan Parmesan Cheese
• 2 tablespoons chopped parsley (optional- for garnish)

How to Make Vegan Eggplant Parmesan

Eggplants hold a lot of water. So anytime you want to cook them, you’ll need to salt and drain them.

Scoring them helps this process along, plus it helps the ingredients seep into the stuffed eggplant boats. And it also helps them brown up better.

How to Make Roasted Eggplant Parmesan:

1. Slice the eggplants in half lengthwise.
2. With the tip of a knife, score the eggplant flesh deeply in a diamond cross-hatch pattern.
3. Sprinkle salt over the surface of the eggplant halves, and into the cuts. Set aside, cut side up for 30 min.
4. Preheat the oven to 400° and line a baking sheet with parchment paper.
5. Gently squeeze the eggplant halves over the sink to extract the juice, then pat dry with a paper towel.
6. Place the eggplant halves cut side up on the prepared baking sheet. Spray each half with olive oil, and sprinkle with Italian seasoning.
7. Flip over so the cut sides are facing down on the baking sheet.
8. Bake for 1 hour, remove from the oven flip to cut side up, and top with vegan mozzarella, sliced tomatoes and vegan parmesan cheese.
9. Add back to the hot oven and bake for an additional 10 minutes until the cheese is melted and the tomatoes blistered.
10. OPTIONAL: If after 10 minutes the tomatoes are not cooked enough or the cheese is not melting well, you can broil for 2-5 minutes – just watch closely so they don’t burn.
11. Remove from the oven, top with chopped parsley, and serve hot.

Vegan Stuffed Eggplant Parmesan Recipe

This recipe is a wonderful plant based dinner recipe! Here are a few more I know you’ll love.

More Healthy Plant Based Dinners:

• Lentil Bolognese Recipe
• Grilled Vegan Vegetable Sandwich
• Creamy Vegan Pesto Pasta Recipe
• Vegan Moroccan Chickpea and Kale Soup
• Vegan Enchiladas

Vegan Stuffed Eggplant

Audrey Johns

These vegan stuffed eggplants are just 347 calories for 1/2 an eggplant, and they are low cost and so easy to make.

You can easily make these vegetarian as well with real cheese, but I have included a Homemade Vegan Parmesan recipe that boost protein and adds a wonderful crunch to this roasted eggplant recipe.

Special Tip: You can salt the eggplants in the morning and place in the fridge, then come home and drain them if you like.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4 servings

Calories 407 kcal

Ingredients

  

• 2 large eggplants (about 2 pounds each)
• 2 tablespoons salt
• Olive oil spray
• 1 tablespoon Italian seasoning
• 1.5 cups vegan mozzarella cheese
• 16 oz cherry tomatoes sliced
• ¼ cup Vegan Parmesan Cheese
• 2 tablespoons chopped parsley (optional- for garnish)

Instructions

 

• Slice the eggplants in half lengthwise.
• With the tip of a knife, score the eggplant flesh deeply in a diamond cross-hatch pattern.
• Sprinkle salt over the surface of the eggplant halves, and into the cuts. Set aside, cut side up for 30 min.
• Preheat the oven to 400° and line a baking sheet with parchment paper.
• Gently squeeze the eggplant halves over the sink to extract the juice, then pat dry with a paper towel.
• Place the eggplant halves cut side up on the prepared baking sheet. Spray each half with olive oil, and sprinkle with Italian seasoning.
• Flip over so the cut sides are facing down on the baking sheet.
• Bake for 1 hour, remove from the oven flip to cut side up, and top with vegan mozzarella, sliced tomatoes and vegan parmesan cheese.
• Add back to the hot oven and bake for an additional 10 minutes until the cheese is melted and the tomatoes blistered.
• OPTIONAL: If after 10 minutes the tomatoes are not cooked enough or the cheese is not melting well, you can broil for 2-5 minutes – just watch closely so they don't burn.
• Remove from the oven, top with chopped parsley, and serve hot.

Keyword roasted eggplant, stuffed eggplant, vegan eggplant parmesan

Nutrition in Recipe for Stuffed Eggplant

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