Vegan

Vegan Eggplant Parmesan

Name: Vegan Eggplant Parmesan
Total time: 60 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 2 large eggplants, sliced into 1/2-inch rounds; 1 cup all-purpose flour; 1 1/2 cups plain breadcrumbs; 3 cups marinara sauce; 1 1/2 cups shredded vegan mozzarella; 1 cup unsweetened plant milk

Crispy breaded eggplant layered with marinara and melty dairy-free cheese, then baked until bubbling for a comforting Italian classic.

60 minutes

Serves 4

Dinner

Contains common allergens

Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

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.

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