This is my delicious Eggplant Parmigiana. It has a great texture, and the dish was full of flavor. I started preparing the dish by breading the eggplant with Panko bread crumbs. Then I added some tomato sauce and vegan shredded cheese. The resulting dish was flavorful and hearty – a perfect comfort food.
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Vegan Eggplant Parmigiana
1 Eggplant thinly sliced
1/2 Teaspoon of Himalayan salt
2/3 Cup of almond milk
1/4 Cup of all-purpose gluten-free flour
1 Cup of vegan shredded mozzarella cheese, or as desired, Violife
2 Cups of Panko breadcrumbs
1/4 Cup of nutritional yeast
1 Teaspoon of oregano
2 Teaspoons of Italian seasoning
2 Cups of marinara sauce, or as needed
Fresh basil to garnish
-Preheat oven to 375F degrees.
-Slice the eggplant into 1/2 slices, then salt then and place them in a strainer for 10 minutes, which will help to absorb some of the liquid. Place the eggplant onto a baking sheet or a plate, then use a towel or paper towels to press down on the eggplant to release the moisture.
-Two bowls are needed, in one bowl, whisk milk and flour together and in the other bowl, combine breadcrumbs, nutritional yeast, Italian seasoning and Oregano. Dip the eggplant one at a time into the milk mixture then dip into the breadcrumbs and place on a baking sheet. Repeat the process until all eggplant slices are coated in breadcrumbs, then bake for about 20 minutes. Once the eggplant comes out of the oven, assemble the eggplant parmesan, spread 1/2 cup of marinara sauce into the bottom of an 8×8 or 9×13 baking dish. Add a layer of eggplant then top with marinara and then add shredded vegan cheese on top. Repeat the process as needed adding all the eggplant, marinara and topping of vegan shredded cheese. Place the foil over the baking dish and bake the eggplant parmesan for 20 minutes. Garnish with fresh basil. Enjoy!