Vegan Eggplant Parmesan
Golden, crispy-breaded eggplant slices layered with rich marinara sauce and melty vegan mozzarella. An Italian-American comfort food classic, fully plant-based.
Ingredients
- • 2 large eggplants, sliced into 1/2-inch rounds
- • 1 cup all-purpose flour
- • 1 cup unsweetened plant milk mixed with 1 tbsp apple cider vinegar
- • 1 1/2 cups panko breadcrumbs
- • 3 tbsp nutritional yeast
- • 1 tsp Italian seasoning
- • 1 tsp garlic powder
- • 2 cups marinara sauce
- • 1 cup vegan mozzarella shreds
- • Fresh basil for garnish
- • Salt and pepper
- • Olive oil spray
Instructions
Preheat oven to 400°F (200°C). Salt the eggplant slices and let sit for 15 minutes to draw out moisture. Pat dry.
Set up a breading station: flour in bowl 1, plant milk mixture in bowl 2, panko mixed with nutritional yeast, Italian seasoning, and garlic powder in bowl 3.
Dip each eggplant slice in flour, then milk, then panko, pressing to adhere.
Place on a lined baking sheet and spray with olive oil. Bake for 20 minutes, flipping halfway, until golden.
Spread 1/2 cup marinara in a baking dish. Layer breaded eggplant, more marinara, and vegan mozzarella.
Bake for 15-20 minutes until the cheese is melted and bubbly.
Let rest for 5 minutes, garnish with fresh basil, and serve with pasta or crusty bread.