Ingredients
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2 large eggplants, sliced into 1/2-inch rounds
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2 cups gluten-free breadcrumbs (or regular if not gluten-free)
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1 1/2 cups vegan marinara sauce
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2 cups vegan mozzarella cheese, shredded
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1/2 cup vegan parmesan cheese, grated
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon garlic powder
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1 Salt and black pepper, to taste
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1 Fresh basil leaves, for garnish (optional)
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1 Olive oil, for greasing and drizzling
Directions
Savor the taste of Italy with this Vegan Eggplant Parmesan. It’s a deliciously satisfying dish that’s both comforting and easy to prepare.
This Vegan Eggplant Parmesan pairs wonderfully with a side salad or a serving of spaghetti for a complete Italian meal. Adjust the seasonings to suit your taste preferences.
Steps
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1
Done
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Preheat your oven to 375°F (190°C). Grease a baking sheet with olive oil. |
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2
Done
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In a shallow dish, combine the gluten-free breadcrumbs with dried oregano, dried basil, garlic powder, salt, and black pepper. Mix well. |
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3
Done
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Dip each eggplant slice into the vegan marinara sauce, ensuring it's coated evenly. |
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4
Done
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Dredge the sauce-coated eggplant slice in the breadcrumb mixture, pressing the breadcrumbs onto both sides to adhere. |
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5
Done
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Place the coated eggplant slices on the greased baking sheet. Drizzle a little olive oil over the top of each slice. |
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6
Done
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Bake in the preheated oven for 20-25 minutes or until the eggplant slices are tender and the breadcrumbs are golden brown. |
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7
Done
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Remove the baked eggplant slices from the oven. Spoon a generous amount of vegan marinara sauce over each slice. |
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8
Done
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Sprinkle vegan mozzarella cheese and vegan parmesan cheese over the top of each slice. |
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9
Done
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Return the eggplant slices to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. |
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10
Done
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Garnish with fresh basil leaves (optional) and serve hot. |
