Vegan Stuffed Eggplant Parmesan – A Cozy Plant-Based Italian Favorite
If you’re looking for a cozy, delicious, and healthy plant-based dinner that feels like comfort food but is actually loaded with veggies, this Vegan Stuffed Eggplant Parmesan is the dish for you. It’s rustic, satisfying, and full of rich, Italian flavor—without any dairy, meat, or frying.
Instead of the traditional breaded-and-fried eggplant, this version uses roasted eggplant halves stuffed with a garlicky, roasted cherry tomato mash, all topped with gooey vegan cheese and finished with fresh basil. It’s a simple dish with deep flavor, made from whole ingredients.
Why You’ll Love This Recipe
- No breadcrumbs, no frying – A lighter take on a classic comfort food
- All whole foods – Minimal, clean ingredients you can pronounce
- Naturally gluten-free & dairy-free – Allergy-friendly without sacrificing flavor
- Meal-prep friendly – Roast everything ahead and assemble when ready
- Perfect for summer or fall – Use up fresh tomatoes and basil while they’re in season!
How to Make Vegan Stuffed Eggplant Parmesan
Full instructions are in the recipe card below—scroll down for the details!
Pro Tips for Perfect Stuffed Eggplant
- Score the eggplant before roasting to help it roast evenly and absorb flavor.
- Wrap your garlic in foil to prevent burning and keep it soft.
- Use a fork to mash the eggplant directly inside the skin for easy cleanup.
- Add protein with cooked lentils, crumbled tofu, or vegan sausage in the filling.
- Make it spicy by adding chili flakes or a drizzle of chili oil before baking.
FAQs – Vegan Stuffed Eggplant Parmesan
Yes! Roast the components in advance, stuff the eggplants, and just bake to melt the cheese before serving.
Mozzarella-style vegan cheese shreds (like Violife, Miyoko’s, or Follow Your Heart) work great.
Yes! It’s naturally gluten-free—no breadcrumbs or flour needed.
Totally. Just wrap tightly in foil or a container and freeze for up to 2 months. Reheat in the oven.
Couscous, toasted sourdough, or a crisp salad makes a perfect pairing.
What to Serve With It
- Crusty bread or garlic toast – To scoop up that juicy tomato filling.
- Simple couscous or quinoa – Adds a bit of bulk and texture.
- Fresh greens – Arugula or kale salad with a lemony vinaigrette.
- A light lentil soup – If you’re craving a multi-course meal.
Final Thoughts
This Vegan Stuffed Eggplant Parmesan is proof that you don’t need meat, dairy, or processed ingredients to make something incredibly satisfying. It’s rich, creamy, and full of Italian soul—perfect for dinner guests or a weeknight treat. And the best part? It looks fancy but is secretly very easy to make.
Hungry for more feel-good plant-based recipes? Head over to the Dr. Vegan Blog for even more nourishing meals, creative cooking tips, and seasonal vegan inspiration. Your next favorite dinner is just a click away!
Vegan Stuffed Eggplant Parmesan
Equipment
- Baking sheet
- parchment paper
- Sharp knife
- Mixing bowl
- Spoon (to scoop out eggplant)
- aluminum foil
- Oven
Ingredients
- 1 large eggplant
- 1 cup cherry tomatoes (~200 g)
- 1 whole head of garlic (top sliced off)
- 3-4 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 cup shredded vegan cheese (~50 g)
- A handful of fresh basil leaves
Instructions
- 1. Prep the veggies:Preheat oven to 390°F (200°C).Slice the eggplant in half lengthwise. Score the flesh in a criss-cross pattern without cutting through the skin.
- 2. Arrange on tray:Place the eggplant halves cut side up on a baking tray.Add cherry tomatoes and the garlic bulb (cut side up) next to them.Drizzle everything with olive oil and season generously with salt and pepper.
- 3. Roast:Roast for 25–35 minutes, until the eggplant is soft, tomatoes are blistered, and garlic is tender.
- 4. Mash the insides:Use a fork to mash the flesh of each eggplant half while keeping the skins intact.In a small bowl or directly on the tray, mash the roasted tomatoes and squeeze out the soft garlic cloves. Mix together.
- 5. Assemble & bake again:Spoon the tomato-garlic mash over the eggplant halves.Sprinkle vegan cheese on top.Return to the oven for another 5- 10 minutes, until the cheese is melted and bubbly.
- 6. Garnish & serve:Top with fresh basil leaves before serving.Enjoy warm with toasted bread, couscous, or a simple salad.
your work is amazing!! Thank you for doing what you do!
Thank you so much Charlotte!😊