Vegan Eggplant Parmesan
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Eggplant Parmesan {Vegan}

Servings 4 servings
Author aimee

Ingredients

  • FOR THE EGGPLANT:
  • 2 Medium Eggplants. cut into 1/2" rounds
  • 1 Tbl Salt used to extract excess moisture from the eggplant prior to cooking
  • 2 C Panko Bread Crumbs
  • Italian Seasoning to taste (I used 1 Tbl)
  • Salt and Pepper to taste
  • 1 C Vegan Parmesan Topping I love GO Veggie! brand
  • 1 C All Purpose Flour
  • 2 Tbl Ground Flax mixed with 6 Tbl Water allow to sit (preferably refrigerated) for about 10 minutes or so
  • Oil of your choosing
  • 1 C Vegan Shredded Mozzarella I use GO Veggie! here as well
  • FOR THE TOMATO SAUCE:
  • 1 Jar of Prepared Marinara Sauce
  • 1 tsp Oil of your choosing
  • Minced Onion to taste
  • Minced Garlic to taste
  • 1/4 tsp Red Pepper Flakes
  • Fresh Basil and/or parsley

Instructions

  • In a large colander, add the sliced eggplant and the salt. Place the collander in the sink or over a bowl to collect any of the extracted moisture. You may get anywhere from 1-3 Tbl of water depending on the eggplant. This takes about 35-40 minutes.
  • You can wipe away any excess salt before proceeding as you press them to remove any remaining moisture. You want to remove as mush liquid as possible.
  • In a bowl, add the ground flax and water. Allow to sit and thicken (preferably in the refrigerator) for about 10-15 minutes. You want it gelatinous, but if it gets too thick, you can always thin with a bit more water. This will be our "egg" wash mixture.
  • Preheat the oven to 400 degrees and place your baking sheets in NOW to preheat.
  • Combine the bread crumbs with the parmesan and seasonings in a large dish or pie plate.
  • In another bowl, or zip-top bag, add the flour and toss the eggplant, shaking to remove any excess.
  • Take the flour-coated eggplant and dip in the wash mixture until completely coated. Follow with the breadcrumb mixture.
  • Remove the preheated baking sheets and before placing the eggplant, brush with oil. Bake for 10-15 minutes and then flip until both sides are crispy and golden brown.
  • In a saute pan, add the oil and onions. As they begin to soften, add the garlic.
  • Add the onion mixture and spices to the sauce. I like to heat mine so that it's already hot before going into the oven.
  • Add some sauce to the bottom of an 8"x8" baking pan, and place four of the baked eggplant slices.
  • Top with a bit of sauce, followed by parmesan and mozzarella. Add to that, another slice of the eggplant on top of each. Repeat with sauce, parmesan and mozzarella.
  • Bake at 400 degrees until hot and bubbly and the cheese starts to melt.
  • Garnish with fresh parsley or basil.