Eggplant Parmesan Bake

Use your expertise cooking skills to prepare our plant-based Eggplant Parmesan Bake dish! Flavorful and healthful, this comforting Italian lasagna is a perfect new dinner recipe.

  • 30 min

  • 45 min

  • 75 min

    Total time
  • 6

  • Expert

  • 13


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 24 ounce Hungry Planet Beef™ Plant-Based GroundBuy Now
  • 2 pound American/Globe eggplant (2 medium or 3 small eggplants)
  • 2 tablespoons kosher salt
  • 4 cups unseasoned breadcrumbs, seasoned ½ tsp kosher salt, ½ tsp black pepper, 1 tablespoon Italian seasoning
  • 1 cup vegan parmesan cheese
  • 1 cup all-purpose flour
  • 1 cup plain, unsweetened plant-based milk
  • 6 tablespoons vegetable oil
  • 4 cups marinara sauce
  • 3 cups vegan mozzarella cheese
  • ½ cup vegan parmesan cheese
  • 10 - 15 fresh basil leaves, torn
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Prepare the Eggplant. Slice the eggplants crosswise into ¼” thick rounds. Toss with 2 tablespoons of kosher salt and place on a baking sheet lined with a few layers of paper towel. Cover with a few more layers of paper towel and allow to sit for 30 minutes.

  • Step 2.

    After 30 minutes, give the eggplant a firm press, remove the damp paper towels, and dab each eggplant round with a dry paper towel, simultaneously wiping off excess salt and moisture. Lay eggplant on a wire rack to dry completely.

  • Step 3.

    Preheat the oven to 425°F. Place 2 large baking sheets into the oven to warm while you prepare the breading station.

  • Step 4.

    Place the breadcrumbs in a food processor along with the salt, pepper, Italian seasoning, and 1 cup of parmesan cheese. Pulse until everything is a uniform, fine consistency. Transfer to a bowl.

  • Step 5.

    Measure 1 cup flour into a large ziplock bag and 1 cup plant-based milk into a bowl. Place half of the eggplant into the ziplock bag and shake to coat with flour. Remove the slices one at a time. With each slice, shake off the excess flour, submerge completely in the milk, and press firmly into the breadcrumb mixture to coat both sides. Set breaded eggplant rounds on parchment paper and repeat with the rest of the eggplant.

  • Step 6.

    Carefully remove the hot baking sheets from the oven and drizzle 3 tablespoons of oil onto each sheet. Swirl to coat the entire surface of each pan.

  • Step 7.

    Place eggplant rounds evenly onto the hot, oiled baking sheets, return to the oven, and bake for 30 minutes, flipping halfway through.

  • Step 8.

    Cook the Beef. Warm 2 tablespoons of vegan butter or oil in a large nonstick skillet over medium-high heat. Add the Hungry Planet Beef™ and cook, breaking into small chunks with a spatula, until browned, about 3 to 5 minutes. Add the marinara sauce and stir to combine. Taste and season with salt and pepper. Set aside.

  • Step 9.

    Assembly. In the base of a 9-inch x 13-inch metal or glass pan, evenly ladle one-third of the sauce/beef mixture. Lay half of the eggplant slices on top, overlapping slightly to create a complete layer. Evenly distribute another third of the sauce/beef mixture over the eggplant. Sprinkle 1½ cups of mozzarella cheese over the sauce.

  • Step 10.

    Repeat the layering process one more time: the second half of the eggplant, followed by sauce/sausage, then cheese. Sprinkle ½ cup parmesan cheese on top.

  • Step 11.

    Bake for around 15 minutes, or until the sauce is bubbling and the cheese is melted. Cool slightly, then sprinkle the torn basil over the top. Slice and serve warm.

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