Vegan Eggplant Parmesan
Crispy breaded eggplant layered with marinara and melty dairy-free cheese, then baked until bubbling for a comforting Italian classic.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Lay the eggplant rounds on a wire rack, sprinkle both sides lightly with salt, and let them sit for 15 minutes to draw out bitterness, then pat dry with paper towels.
- 2
Preheat the oven to 400°F and set up a breading station with flour in one dish, plant milk in a second, and breadcrumbs in a third.
- 3
Dredge each eggplant round in flour, dip in plant milk, then press into breadcrumbs, and arrange on a parchment-lined baking sheet; bake for 20 minutes, flipping halfway, until golden and crisp.
- 4
Spread 1 cup marinara in the bottom of a baking dish, then layer in the baked eggplant, more sauce, and vegan mozzarella, repeating until all ingredients are used and finishing with cheese on top.
- 5
Bake for 20 to 25 minutes until the sauce bubbles at the edges and the cheese is melted, then let it rest for 5 minutes before serving with fresh basil.
Plan it in Listahan
Add Vegan Eggplant Parmesan to your week, check it against your household's allergens, and build the shopping list automatically.