Vegan Eggplant Parmesan

🧾 Ingredients (4 servings)

Eggplant

• 2 medium eggplants, sliced into ½-inch rounds

• Salt (for sweating)

Breading

• ¾ cup breadcrumbs (regular or gluten-free)

• ¼ cup nutritional yeast (for cheesy flavor)

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt & black pepper

Batter

• ½ cup unsweetened plant milk (soy/almond/oat)

• 2 tbsp all-purpose flour or chickpea flour

Sauce & Layers

• 2 cups marinara sauce (vegan, no added sugar preferred)

• 1½ cups vegan mozzarella, shredded

• Fresh basil (optional)

👩‍🍳 Instructions

1. Prep eggplant:
   Sprinkle slices with salt and let sit 20 minutes. Pat dry (this removes bitterness).

2. Preheat oven:
   200°C / 400°F. Line a baking tray.

3. Set up breading:

   • Bowl 1: plant milk + flour

   • Bowl 2: breadcrumbs, nutritional yeast, garlic powder, Italian seasoning, salt & pepper

4. Coat eggplant:
   Dip each slice in batter, then breadcrumb mix.
   Place on tray, lightly spray or brush with oil.

5. Bake:
   Bake 25–30 minutes, flipping halfway, until golden and crisp.

6. Assemble:

   • Spread a little marinara in a baking dish

   • Layer eggplant, sauce, vegan cheese

   • Repeat layers, finish with cheese

7. Bake again:
   Bake 15–20 minutes until bubbly.

8. Rest & serve:
   Rest 5–10 minutes. Garnish with basil.