Description
Savor the rich, melty flavors of this Vegan Eggplant Parmesan, a plant-based twist on a classic Italian dish. Crispy breaded eggplant slices are layered with a creamy vegan cheese sauce and baked to perfection, creating a comforting and satisfying meal.
Ingredients
– 2 medium eggplants, sliced into 1/2-inch rounds
– 1 cup unsweetened plant-based milk (such as almond or soy)
– 1 cup panko breadcrumbs
– 1 cup grated vegan parmesan cheese
– 2 cups marinara sauce
– 1/4 cup fresh basil leaves, chopped
– Salt and black pepper to taste
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. Dip the eggplant slices in the plant-based milk, then dredge them in the panko breadcrumbs, ensuring both sides are well coated.
3. 3. Arrange the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper.
4. 4. Bake the eggplant slices for 20-25 minutes, flipping halfway, until golden brown and crispy.
5. 5. In a baking dish, layer the baked eggplant slices, then top with the marinara sauce and grated vegan parmesan cheese.
6. 6. Bake the layered dish for an additional 15-20 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and garnish with the chopped fresh basil.
8. 8. Serve hot and enjoy!
Notes
For a richer flavor, try adding a layer of sautéed garlic and onions to the dish. You can also experiment with different types of vegan cheese or add some crushed red pepper flakes for a touch of heat.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian