Eggplant Parmesan

Ingredients:

For the Eggplant:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup all-purpose flour (or chickpea flour for a gluten-free version)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 1/2 cups breadcrumbs (preferably whole wheat or panko for crunch)
• 1/2 cup nutritional yeast (adds a cheesy flavor)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Olive oil spray (or a few tablespoons of olive oil for brushing)

For the Marinara:

• 2 cups of your favorite marinara sauce (store-bought or homemade)

For the Vegan “Cheese” Topping:

• 1 cup vegan mozzarella shreds (store-bought or homemade)
• 1/4 cup vegan Parmesan (optional, for extra flavor)

Instructions:

1. Prep the Eggplant:

• Preheat your oven to 400°F (200°C).
• Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet and lightly salt them. Allow them to sit for about 15-20 minutes to draw out any moisture. After that, pat them dry with a towel to remove the excess water.

2. Prepare the Breading:

• Set up a breading station. In one shallow bowl, add the flour. In a second bowl, pour in the almond milk. In a third shallow bowl, mix together the breadcrumbs, nutritional yeast, garlic powder, oregano, basil, salt, and pepper.

3. Bread the Eggplant:

• Dip each eggplant slice first into the flour, then the almond milk, and finally coat it in the breadcrumb mixture. Place each breaded slice on a baking sheet lined with parchment paper.

4. Bake the Eggplant:

• Once all the slices are breaded, lightly spray or brush them with olive oil to help them crisp up. Bake for about 20 minutes, flipping halfway through, until they are golden and crispy on both sides.

5. Assemble the Parmesan:

• In a large baking dish, spread a thin layer of marinara sauce on the bottom.
• Layer the baked eggplant slices on top, slightly overlapping if necessary. Spoon more marinara sauce over the eggplant, then sprinkle with vegan mozzarella shreds and a little vegan Parmesan (if using).
• Repeat this layering process until all eggplant slices are used, finishing with a layer of sauce and cheese on top.

6. Bake the Assembled Dish:

• Bake in the preheated oven for another 15-20 minutes, or until the cheese is melted and bubbly, and everything is heated through.

7. Serve:

• Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil or parsley for extra color and flavor.

Serving Suggestions:

• Serve this vegan Eggplant Parmesan with a side of pasta, a crisp green salad, or some garlic bread for a full meal.