Prep Time: 30 minutes • Cook Time: 30 minutes • Serves: 8-12
INGREDIENTS:
2 small-medium skinny sized eggplants (cut into 1⁄3” thick rounds)
1 cup homemade tomato sauce
1/2 cup all-purpose flour
1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
1 cup Italian-style breadcrumbs
1 cup vegan mozzarella cheese
1⁄4 cup nutritional yeast
1 tbsp. red chili flakes
1/2 cup fresh basil leaves
1 tbsp. dried oregano
Sea salt
Fresh cracked black pepper
Olive oil
DIRECTIONS:
Line a baking tray with a kitchen towel. Sprinkle a pinch of salt on each slice of eggplant and lay them down on the tray for an hour to remove bitterness.
Line a baking tray with a kitchen towel. Sprinkle a pinch of salt on each slice of eggplant and lay them down on the tray for an hour to remove bitterness.
Preheat oven to 410°F (210°C).
On a plate, combine flour with one teaspoon of salt and a teaspoon of fresh cracked black pepper.
In a small bowl, pour plant-based milk and mix in dried oregano.
Add breadcrumbs to another small plate.
Dip each eggplant slice in the flour, shaking off excess. Submerge in plant-based milk, then firmly coat with breadcrumbs. Set aside.
Preheat a large non-stick skillet to medium-high. Add two tablespoons of olive oil and fry eggplant until golden brown, approximately two minutes per side. Transfer to a baking tray lined with a kitchen towel to absorb excess oil.
On a rimmed baking tray lined with parchment paper, lay down the fried eggplant slices. Top each slice with vegan mozzarella a basil leaf, another eggplant slice, and more vegan mozzarella.
Bake for 2-3 minutes, or until the cheese melts. Serve with homemade tomato sauce and a sprinkle of nutritional yeast for a cheesy flavor.
Enjoy this delicious vegan twist on a classic Eggplant Parmesan!
