vegan Eggplant Parmesan

Ingredients:
3 large eggplants, peeled and thinly sliced For the “Egg” Mixture: 2 tablespoons ground flaxseeds 6 tablespoons water For the Breading: 2 cups Italian seasoned breadcrumbs (ensure they’re vegan) 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper For the Sauce: 6 cups marinara sauce (store-bought or homemade) For the Vegan Cheese: 2 cups vegan mozzarella cheese, shredded (you can also use vegan parmesan) 1/2 cup nutritional yeast (optional, for a cheesy flavor) 1/2 teaspoon dried basil
Instructions:
Preheat your oven to 400°F (200°C).
Prepare the “egg” mixture by whisking together the ground flaxseeds and water. Set aside for about 5-10 minutes until it thickens.
In a separate bowl, mix together the breadcrumbs, dried basil, dried oregano, garlic powder, onion powder, salt, and black pepper to make the breading.
Dip each eggplant slice into the “egg” mixture, then coat it with the breadcrumb mixture. Place the coated slices onto a baking sheet lined with parchment paper.
Bake the eggplant slices for 20-25 minutes until they are golden brown and crispy.
In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices on top of the sauce, then sprinkle with vegan mozzarella cheese and vegan parmesan cheese.
Repeat with another layer of marinara sauce, eggplant slices, and cheese until you’ve used up all the ingredients, finishing with a layer of sauce and cheese on top.
Sprinkle the top layer with dried basil.
Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the cheese is melted and bubbly.
Let the Eggplant Parmesan cool for a few minutes before serving. Enjoy!
This vegan Eggplant Parmesan is a delicious alternative to the traditional dish and is sure to satisfy both vegans and non-vegans alike!