Vegan Eggplant Parmesan

🛒 Ingredients

• Eggplant 800 g · 200 kcal
• Marinara Sauce 600 g · 300 kcal
• Vegan Mozzarella Shreds 200 g · 560 kcal
• Vegan Parmesan Cheese 50 g · 200 kcal
• All-Purpose Flour 60 g · 216 kcal
• Panko Breadcrumbs 100 g · 360 kcal
• Unsweetened Soy Milk 150 g · 75 kcal
• Olive Oil 60 g · 520 kcal
• Fresh Basil 15 g · 4 kcal
• Garlic 10 g · 15 kcal
• Dried Oregano 2 g · 5 kcal

👨‍🍳 Instructions

1. Slice eggplant into 1/4-inch thick rounds; sprinkle with salt and let sit for 30 minutes, then pat dry thoroughly to remove excess moisture.
2. Prepare dredging stations: one with flour, one with soy milk, and one with a mix of panko breadcrumbs and vegan parmesan, seasoned with oregano.
3. Dredge each eggplant slice first in flour, then in soy milk, and finally in the panko-parmesan mixture, ensuring full coverage.
4. Heat olive oil in a large skillet over medium-high heat and fry the breaded eggplant slices for 3-4 minutes per side until golden brown and crispy.
5. Preheat oven to 190°C (375°F). Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange a layer of fried eggplant slices over the sauce, top with a spoonful of marinara, a sprinkle of vegan mozzarella, and a dash of vegan parmesan.
7. Repeat the layers until all ingredients are used, ending with a generous top layer of vegan mozzarella and parmesan.
8. Bake for 25-30 minutes, or until bubbly and the vegan cheese is melted and slightly golden. Let rest for 10 minutes before serving, garnished with fresh basil.