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Vegan eggplant parmesan Recipe

Name: Vegan eggplant parmesan Recipe
Prep time: 30 min
Total time: 60 min
Ingredients: 1 large eggplant, sliced into 1/4 inch rounds; 1 cup all-purpose flour; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 1 cup unsweetened non-dairy milk; 1 cup bread crumbs; 1/2 cup nutritional yeast; 2 cups marinara sauce; 1 cup vegan mozzarella cheese, shredded; Fresh basil leaves for garnish

Cuisine Diet Italian Vegan

How to make Vegan eggplant parmesan ?

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serve: 4-6

Ingredients for Vegan eggplant parmesan Recipe

#	Ingredients
1.	1 large eggplant, sliced into 1/4 inch rounds
2.	1 cup all-purpose flour
3.	1 tsp garlic powder
4.	1 tsp dried oregano
5.	1 tsp dried basil
6.	Salt and pepper to taste
7.	1 cup unsweetened non-dairy milk
8.	1 cup bread crumbs
9.	1/2 cup nutritional yeast
10.	2 cups marinara sauce
11.	1 cup vegan mozzarella cheese, shredded
12.	Fresh basil leaves for garnish

Steps of Vegan eggplant parmesan Recipe

#	Steps
1.	Preheat the oven to 400°F.
2.	In a small bowl, mix together the flour, garlic powder, oregano, basil, salt, and pepper.
3.	Pour the non-dairy milk into another bowl.
4.	In a third bowl, combine the bread crumbs and nutritional yeast.
5.	Dip each eggplant slice first into the flour mixture, then into the non-dairy milk, and finally into the bread crumb mixture, making sure to coat each slice thoroughly.
6.	Place the coated eggplant slices in a single layer on a lightly oiled baking sheet.
7.	Bake for 20-25 minutes, or until the eggplant is golden brown and crispy.
8.	Reduce the oven temperature to 350°F.
9.	Spread 1/2 cup of the marinara sauce evenly in the bottom of a 9x13 inch baking dish.
10.	Place a layer of the baked eggplant slices on top of the sauce.
11.	Spoon 1/2 cup of the marinara sauce over the eggplant slices.
12.	Sprinkle 1/2 cup of the shredded vegan mozzarella cheese over the sauce.
13.	Repeat the layers, ending with the cheese on top.
14.	Cover the baking dish with foil and bake for 20 minutes.
15.	Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
16.	Garnish with fresh basil leaves and serve hot.

Tips:

If you don't have almond milk, you can use any non-dairy milk of your choice.
To make the dish gluten-free, use gluten-free breadcrumbs and flour.
Leftovers can be stored in the refrigerator for up to three days, or frozen for up to two months.