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When we finally took the plunge and went vegan I thought we would never have the delicious smoky flavour of a good eggplant parmesan ever again. Well I can report happily that this is not the case! This vegan version of eggplant parmesan is pretty darned good. You could go one step further if you like and make your own tomato sauce but frankly the jarred sort makes what is often a fairly time consuming recipe into one the is manageable on a week night. You can serve this to guests if you’re trying to strut your stuff in the kitchen, or just make a half batch if you’re by yourself. Either way, this take on the classic is worth the time and effort.

Eggplant Parmesan
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Eggplant Parmesan

Course: DinnerCuisine: VeganDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

45

minutes

Ingredients

  • 2 medium eggplants cut into 1/2″ rounds

  • Salt

  • 1/2 cup of chickpea flour

  • 1/2 cup of water

  • 2 cups of bread crumbs

  • 1/3 cup of vegan parmesan cheese (You can make your own by blending a handful of raw cashews, a pinch of garlic powder and 2 Tbsp of nutritional yeast.)

  • 2 tsp of dried oregano

  • 1 package of shredded vegan mozzarella

  • 1 (24 ounce) jar of marinara sauce

  • Fresh basil leaves for garnish

Directions

  • Preheat the oven to 375° F.
  • Line two baking sheets with parchment paper
  • Put the eggplant slices in a colander over the sink and sprinkle with salt and let them stand for 30 minutes. This will help make the eggplant less bitter. 
  • After 30 minutes spread the eggplant on paper towels to absorb any excess water.
  • In a bowl combine the chickpea flour and water to make a thick paste.
  • In a separate bowl combine the bread crumbs, vegan parmesan, and oregano.
  • Take one slice of eggplant at a time and dip it in chickpea flour paste and then in the bread crumb mixture completely coating the eggplant. Place the slices on the parchment until all the eggplant has been breaded.
  • Bake for 30 minutes or until crispy, turning halfway through, then set aside to let cool. 
  • Spread 1/2 a cup of marinara sauce in the bottom of a 9″ x 12″ baking dish.
  • Place 8 breaded eggplant slices in the baking dish.  Top each eggplant with marinara sauce and 1 heaping Tbsp of mozzarella.
  • Place another eggplant slice on top of each slice in the baking dish and top with marinara and mozzarella.
  • Top with vegan parmesan, cover with foil and bake for 35 minutes. Remove foil and bake another 10 minutes until the sauce underneath starts to boil. 
  • Remove the eggplant from oven and let stand for 10 minutes. Add fresh basil as a garnish and serve hot.

Notes

    Eggplant Parmesan
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