Baked Eggplant Parmesan

by Karissa's Vegan Kitchen

This eggplant parmesan is tender on the inside and crispy on the outside, topped with marinara sauce and your cheese of choice. Enjoy this cozy dinner with a serving of pasta.

Prep Time10

Cook Time34

Rest Time40

Total Time1 24

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Servings:

Calories: 229kcal

Author: Karissa's Vegan Kitchen

Ingredients

Eggplant

1 large eggplant cut into 1/4-1/2inch slices (I typically get about 8 slices)
2 tablespoons salt approximately

Breading

1 cup non-dairy milk
2 cups panko breadcrumbs
3 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons olive oil for drizzling

Topping

1 cup marinara sauce plus more for pasta
vegan cheese of choice

Instructions

Lay eggplant out on a paper towel or lint-free towel and sprinkle generously with salt. Let rest for 1 hour.
Preheat oven to 400°F.
Rinse eggplant slices off and pat with a towel to dry thoroughly.
Pour the non-dairy milk into a shallow dish. In another shallow dish, mix together the panko, garlic powder, basil, salt, and pepper. Dip each eggplant slice into the milk, then into the breadcrumb mixture, fully coating both sides.
Place the eggplant slices on a parchment-lined baking sheet. Spray or drizzle with olive oil (this will help the breadcrumbs brown.)
Bake for about 24 minutes, or until the breading is golden brown, flipping halfway.
Top each slice with about 2 tablespoons of marinara sauce and vegan cheese (I like using vegan parm) and bake for another 10 minutes. Serve over pasta.

Notes

Nutrition facts do not include cheese.

Nutrition