Vegan Eggplant Parmesan is a dish made from sliced fried eggplant with cheese and tomato sauce, then baked in the oven.
Ingredients
- 2 medium eggplants (sliced)
- 1 cup all-purpose flour (chickpea flour for gluten-free version)
- 1 cup plant-based milk (almond milk, soy milk, oat milk, etc.)
- 2 cups bread crumbs (preferably bread crumbs)
- 1 tablespoon Italian seasoning
- 1 jar (24 oz) marinara sauce
- 2 cups vegan mozzarella cheese (grated)
- 1/2 cup nutritional yeast (optional to enhance cheese flavor)
- Fresh basil leaves for garnish
- Olive oil for frying
- Salt & pepper
Procedure
A. Preheat oven to 375°F (190°C).
B. Set up a crumb station with 3 shallow pans.
One is wheat flour, one is vegetable milk, and the other is bread crumbs mixed with Italian spices, nutritional yeast (if used), salt and pepper.
C. Dip the eggplant slices in the flour, then in the dairy-free milk, and finally brush well with the breadcrumb mixture.
D. Add a bit of olive oil to a large skillet and heat over medium-high heat. Breaded eggplant slices are fried in batches until golden brown on both sides. Transfer the fried slices to a paper towel-lined plate to remove excess oil.
E. Spread a layer of marinara sauce in a casserole dish, then a layer of fried eggplant slices, sprinkle with vegan mozzarella and drizzle with olive oil. Repeat layers until all ingredients are used and finish with a layer of marinara sauce and mozzarella cheese.
F. Bake eggplant parmesan in preheated oven for about 25 to 30 minutes or until cheese is melted.
G. For the final touch garnish with basil leaves and serve.
