vegan Eggplant Parmesan

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:

1. Preheat your oven to 375°F (190°C).
2. 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.
3. In a shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, dried oregano, salt, and pepper.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!