Vegan Eggplant Parmesan
Serves 6
15 mins prep
40 mins cook
55 mins total
Get a taste of Italy with this vegan eggplant parmesan dish. This delicious recipe only requires about an hour of your time, making it the perfect weeknight meal. Layers of tasty plant based cheese, marinara, baked eggplant, and fresh basil come together for an easy and healthy dinner. There is nothing to be missed in this eggplant parm without breadcrumbs!
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Preheat the oven to 390 degrees F / 200 C. Line 2 baking sheets with parchment paper and set aside.
Lightly brush the eggplant slices with oil on both sides and season with salt and pepper.
Place on the prepared baking sheets and bake for 20 minutes.
Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.
To assemble the eggplant parmesan: Spread a thin layer of marinara sauce over the base of a deep 8x8 inch baking dish, cover with a layer of cooked eggplant.
Cover the eggplant layer with a light coating of marinara sauce and a sprinkle of vegan parmesan cheese.
Repeat until all marinara sauce, eggplant and parmesan cheese has been used up with the final layer on top being marinara sauce.
Cover the top layer of marinara sauce with remaining parmesan and vegan mozzarella cheese.
Bake for 20 minutes or until the top layer of cheese is a lovely golden brown. If you find the cheese is browning too quickly cover with a sheet of foil.
Allow the eggplant parmesan to cool for 10 minutes before serving. Sprinkle with chopped parsley, chives or torn basil leaves.
Slice and serve with your favorite salad, steamed vegetables or garlic bread.
