Vegan Eggplant Parmesan Dish (Printer-Friendly Version)

Crispy breaded eggplant layered with rich tomato sauce and vegan cheese for a comforting, hearty dinner.

# What You'll Need:

→ Eggplant

01 - 2 large eggplants, sliced into ½-inch rounds
02 - 2 teaspoons salt
03 - 1 ½ cups plain panko breadcrumbs
04 - ½ cup nutritional yeast
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried oregano
07 - ½ teaspoon smoked paprika
08 - 1 cup all-purpose flour
09 - 1 cup unsweetened soy milk
10 - 1 tablespoon apple cider vinegar

→ Tomato Sauce

11 - 2 tablespoons olive oil
12 - 1 small onion, finely chopped
13 - 3 cloves garlic, minced
14 - 1 can (28 oz) crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1 teaspoon dried oregano
17 - ½ teaspoon crushed red pepper flakes
18 - 1 teaspoon salt
19 - ½ teaspoon freshly ground black pepper

→ Cheese and Garnish

20 - 2 cups vegan mozzarella shreds
21 - ½ cup vegan parmesan cheese, grated
22 - Fresh basil or parsley, chopped

# Steps to Follow:

01 - Slice eggplants into ½-inch rounds and sprinkle both sides evenly with salt. Arrange slices in a colander and let rest for 30-45 minutes to extract excess moisture and bitterness. Rinse thoroughly under cool water and pat dry with towels.
02 - Preheat oven to 425°F. Line two baking sheets with parchment paper. Place flour in one bowl. In a second bowl, combine soy milk with apple cider vinegar and let thicken for 5 minutes. In a third bowl, mix panko, nutritional yeast, garlic powder, oregano, and smoked paprika.
03 - Dredge each eggplant slice in flour, shake off excess, dip into soy milk mixture, then coat thoroughly with the panko mixture.
04 - Arrange breaded slices in a single layer on baking sheets. Lightly spray or brush with olive oil to enhance crispness. Bake for 20-25 minutes, flipping once halfway through, until golden and crisp.
05 - Heat olive oil in a saucepan over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, and black pepper. Simmer uncovered for 20-25 minutes, stirring occasionally until thickened.
06 - Reduce oven temperature to 400°F. Spread a layer of tomato sauce in a large casserole dish. Add a layer of baked eggplant, top with additional sauce, sprinkle with vegan mozzarella and parmesan cheese. Repeat layers, finishing with cheese on top.
07 - Bake uncovered for 20-25 minutes until cheese is melted and the dish is bubbling. Optionally, broil for 2-3 minutes to achieve browning, watching carefully to avoid burning.
08 - Allow casserole to rest for 10 minutes before garnishing with fresh basil or parsley. Serve warm, optionally accompanied by crusty bread or salad.

# Additional Tips:

01 - For optimal crispness, ensure eggplant slices are thoroughly dried after salting. Consider double-coating slices for a thicker crust.
02 - Bake eggplant on a wire rack over a baking sheet to promote even airflow and prevent sogginess.
03 - Prepare the dish ahead by assembling without final baking; refrigerate and bake just before serving for freshness.
04 - Leftover portions freeze well; reheat in a 375°F oven until hot and bubbly.

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