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Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Ingredients:

  • 1 large eggplant, sliced into 1/4-inch rounds
  • 1 cup unsweetened almond milk (or other plant-based milk)
  • 1 cup breadcrumbs (use panko for extra crunch)
  • 1/2 cup nutritional yeast
  • 1/2 cup flour (use chickpea or all-purpose flour)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 1 1/2 cups marinara sauce (use homemade or store-bought)
  • 1 cup shredded vegan mozzarella cheese (or other vegan cheese of choice)
  • Fresh basil, for garnish

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prep the Eggplant: Arrange the eggplant slices in a single layer on a paper towel. Sprinkle them with a bit of salt and let them sit for 15-20 minutes to draw out excess moisture. Pat the slices dry with a paper towel.
  3. Prepare the Breading: In one shallow bowl, combine the almond milk. In another bowl, mix the breadcrumbs, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  4. Bread the Eggplant: Dredge each eggplant slice in flour, shake off any excess, then dip it in the almond milk, and finally press it into the breadcrumb mixture, coating both sides.
  5. Bake the Eggplant: Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until they’re golden and crispy.
  6. Assemble the Parmesan: In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices, then add another layer of marinara sauce, and sprinkle with vegan mozzarella cheese. Repeat until all eggplant slices are used, finishing with a layer of sauce and cheese on top.
  7. Bake Again: Bake the assembled eggplant parmesan in the oven for another 15-20 minutes, until the cheese is melted and bubbly.
  8. Serve: Garnish with fresh basil leaves and serve with a side of pasta, salad, or garlic bread for a complete meal.

Tips:

  • Air-Frying Option: For extra crispiness, you can air-fry the breaded eggplant slices at 375°F for about 10-12 minutes, flipping halfway.
  • Layer with Vegetables: For added nutrition, layer with spinach or roasted bell peppers before baking.

This Vegan Eggplant Parmesan is comforting and cheesy with a delicious Italian-inspired flavor that vegans and non-vegans alike will love!