Craving Eggplant Parmesan but can’t have dairy? Have no fear! With Daiya or our own homemade Non Dairy Mozzarella cheese, you can still enjoy this fantastic dish. This particular meal was Carnivore (And Dairytarian) approved and tastes delicious. This vegan version omits the traditional egg dip in favor of Italian dressing, which adds a lot of flavor to the meat itself. You’ll want to ensure that the dressing is vegan.

The addition of seasoned breadcrumbs or our own Better Batter Gluten Free Seasoned Flour enhances the dish, so that every bite is packed with taste. This recipe can easily be doubled or tripled and frozen. Simply freeze the dish after it has been assembled and before it has been baked the second time. To reheat, place – frozen – in a 400 degree oven for 18-20 minutes or until heated through.

1 lb eggplant, prepared by cutting into 1/4 inch slices and seasoning with (below):

1/4 tsp garlic powder

1/8 tsp pepper

1/4 tsp salt

1/4 c bottled Italian Dressing

1/2 c commercial vegan parmesan, ground hemp nuts, or almond parmesan

1/3 c Seasoned Bread Crumbs or Better Batter Gluten Free Seasoned Flour

2 Tbsp oregano

1/2 t salt

1/4 tsp pepper

1 jar commercial spaghetti sauce (check to ensure dairy free)

8 oz vegan mozzarella cheese like Daiya or 1 recipe dairy free mozzarella cheese


Slice Eggplant into 1/4 inch rounds.

Mix garlic powder, salt, and pepper and sprinkle evenly over all sides of slices.

Allow to sit for at least 10 minutes, or until eggplant starts to weep

Very gently squeeze any remaining moisture from rounds with a paper towel.

Brush eggplant with Italian Dressing generously.

In a medium bowl, combine vegan parmesan substitute, hemp nuts or almond parm; bread crumbs or seasoned flour, oregano, salt and pepper.

Shake excess dressing off of eggplant rounds and dip into ‘cheese’/bread crumb mixture, turning and pressing to coat well. Lay onto a rimmed, greased cookie sheet and allow to sit for 10 minutes, to allow coating to set. Spray well with with cooking spray.

Preheat oven to 350 degrees.

Bake breaded rounds at 350 degrees for about 30 minutes or until golden brown.

Place baked rounds in a 2 quart casserole dish, slightly overlapping if necessary. Top rounds with a generous amount of spaghetti sauce. Evenly divide the vegan mozzarella cheese or Non Dairy Shreddable Cheese between the patties.

(You may freeze extra servings at this point.)

Turn oven to 425 degrees. Place patties in oven and bake until cheese is melted, about 10-15 minutes. Serve with gf spaghetti (we like Rizopia or Tinkyada) and sauce.