Fabulous Vegan Eggplant Parmesan
Eggplant parmesan is my dad’s absolute favorite dish. The crispness of the baked eggplant, paired with a wonderful homemade marinara sauce, covered with a flavorful vegan parmesan, and sprinkled with some fresh basil, this is definitely a family favorite.
- 2 baby eggplants
- 3/4 cup panko bread crumbs
- 3/4 cup vegan parmesan (see recipe below)
- 1 1/2 teaspoon dried parsley
- 1 1/2 teaspoon dried basil
- 3/4 teaspoon sea salt
- 3/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 3/4 teaspoon dried oregano
- 1 cup flour
- 1/2 + cup water
- Fresh basil, chopped
Start by washing the eggplants.
Slice each eggplant (1/4 in thickness)
Place on a cooling rack, with a baking tray underneath. Sprinkle with salt. Let sit for 30 min.
With a paper towel, dry each piece of eggplant.
In a shallow bowl mix together flour and water.
Add enough water to make a thick batter, should resemble a pancake batter. Set aside.
In another bowl add dry ingredients: bread crumbs, vegan parmesan, parsley, basil, salt, garlic, cayenne and oregano. Stir to mix.
Dip each piece of eggplant first in the batter, then in the bread crumb mix, place on a silicon mat (or greased) on a baking tray.
Bake at 375F 25 minutes, turning over midway through.
Prepare marinara sauce: (See recipe below)
When the eggplant come out of the oven assemble the dish.
In a baking dish, add a thin layer of tomato sauce. Place one layer of eggplant.
Cover each eggplant with a spoonful of tomato sauce. Place another layer of eggplant.
Then cover each eggplant piece with a spoonful of tomato sauce again. Continue this way until all the eggplant pieces are covered. Finish the dish with a layer of tomato sauce and top with your favorite vegan cheese or cheese sauce.
Bake at 375F for 10-30 minutes.
Note: If you like your eggplants crispy, just heat dish in oven for a few minutes. If you like your eggplant and tomato sauce really marinated, leave in oven for 20-30 minutes.
Remove from oven. Sprinkle with fresh chopped fresh basil and serve.