Plant-Based Eggplant "Parmesan"

Plant-Based 

Eggplant "Parmesan" 

ingredients - marinara sauce:

• 2 tbsp olive oil
• 2 yellow onion, diced
• 4 cloves garlic, minced
• 2 green bell peppers, diced
• 1 tsp crushed red pepper flakes, or more to taste
• 2 tsp italian seasoning
• 1 tbsp tomato paste
• 1 large can diced tomatoes
• 1 small can, tomato sauce
• salt & pepper to taste

 

steps - marinara sauce

1. place oil in a heated sauce pan and add onions - saute until onions just begin to soften

2. add garlic and green peppers and saute
until peppers just begin to soften

3. add the rest of the ingredients and let simmer on low, stirring occasionally, until ready to use

ingredients - eggplant:

• 3 tbsp olive oil - maybe more
• 1 large eggplant, sliced into 1 inch rounds
• 1 cup flour
• 1 cup plant-based milk (i used oat milk)
• 1 cup panko bread crumbs, seasoned with 1 tbsp nutritional yeast, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and 1 tsp onion powder and salt & pepper to taste

steps - eggplant:

1. slice eggplant into 1 inch thick rounds

2. place milk, flour, and seasoned bread crumbs in separate bowls or plates for dredging--dredge eggplant rounds in milk, then flour, tapping off extra, then milk again, then into seasoned panko bread crumbs, tap off extra again

3. heat large skillet and add oil - when oil is hot, place breaded eggplant rounds into hot skillet - being careful not to overcrowd, cook on medium-high heat, turning once, until both sides are golden and crispy (you may find you need more oil as the eggplant absorbs oil very quickly)cook in batches until all eggplant rounds are golden brown and crispy

4. remove cooked eggplant rounds from pan and place on paper-towel lined plate - then set aside while you make the "cheese" topping

 

ingredients - "cheese" topping:

• 4 tbsps nutritional yeast
• 1-2 tsp italian seasoning
• 1 tsp crushed red pepper flakes (optional)
•  salt & pepper, to taste

plus:

• 1 package of your favorite vegan mozzarella cheese 

 

 

putting it all together:

1. preheat oven to 425*

2. place a ladle of marinara sauce in a casserole dish and layer breaded eggplant,  and marinara sauce (set some sauce aside for pasta too) using a light sprinkling of the "cheese" topping on each layer, but saving the most topping for the top of the casserole

3. sprinkle top of casserole with the rest of the topping and vegan mozzarella "cheese" (i always find a light-hand works best with vegan mozzarella - but that might just be me

4. place casserole on a baking sheet to catch any spills while cooking, and bake at 425* until sauce is bubbling and the top of the casserole is golden brown

5. serve over your favorite pasta with fresh italian parsley

 

hint: serve with a tossed green salad and warm Rosemary & Olive Foccacia (click the link to find my recipe)