Ingredients:
- 1 large eggplant, sliced into rounds
- 1 cup of breadcrumbs (ensure they are vegan)
- 1 cup of marinara sauce (check ingredients to ensure it’s vegan)
- 1 cup of vegan mozzarella cheese, shredded
- 1/4 cup of nutritional yeast
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant into rounds, about 1/2 inch thick. Sprinkle both sides of each slice with salt and let them sit for about 15-20 minutes. This helps to draw out excess moisture and bitterness from the eggplant. After the time has passed, pat the eggplant slices dry with paper towels.
- In a shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, dried oregano, salt, and pepper.
- Heat a thin layer of olive oil in a skillet over medium heat. Dip each eggplant slice into the breadcrumb mixture, making sure to coat both sides evenly.
- Fry the eggplant slices in the skillet until they are golden brown and crispy on both sides, about 3-4 minutes per side. You may need to do this in batches depending on the size of your skillet. Once done, transfer the fried eggplant slices to a paper towel-lined plate to drain any excess oil.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of fried eggplant slices on top of the sauce, followed by another layer of sauce and a sprinkle of vegan mozzarella cheese. Repeat this process until all the eggplant slices are used, finishing with a layer of marinara sauce and vegan mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Once done, remove the foil and let the Eggplant Parmesan cool for a few minutes before serving. Enjoy your delicious vegan version of this classic Italian dish!
