vegan eggplant parmesan
We’re bringing in this Meatless Monday with a delicious vegan eggplant parmesan recipe! And when I say it’s easy, I mean it’s easy. Plus it’s super tasty and has a delicious breadcrumb topping — really, where can you go wrong? Here’s everything you’ll need to get started:
2 medium eggplants trimmed and sliced into 1/2-inch discs
Pinch of sea salt and freshly ground black pepper
3 1/2 cups 28 ounces tomato sauce of your choice
1/2 cup Panko breadcrumbs or regular bread crumbs, GF if desired.
1/2 cup vegan Parmesan
1 tablespoon Italian seasonings
Vegan Eggplant Parmesan
This recipe is originally by Healthy Midwestern Girl and includes some slight adaptations.
Place a rack in the center of the oven and Preheat to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silpat baking mats. Slice the eggplant into 1/2 inch slices.
Arrange the eggplant slices evenly on the baking sheets, and sprinkle lightly with sea salt and black pepper. Roast for 30 minutes at 400 degrees Fahrenheit, or until browned and very soft, flipping halfway through cooking.
When the eggplant is cooked, remove it from the oven and reduce the heat to 375 degrees Fahrenheit. Ladle about 3/4 cup of the hot tomato sauce into a 9″ x 9″ square baking dish, coating the entire bottom with thin layer of sauce.
Arrange 1/2 of the eggplant on top of the sauce in the baking dish. Cover the eggplant with 1/2 the remaining sauce, then add another layer of eggplant. Cover the eggplant with the rest of the sauce.
Sprinkle the topping evenly over the top of the dish: first, the parmesan.
Then the breadcrumbs.
Then the Italian seasoning.
Cover with foil and bake for 10-15 minutes, or until hot and bubbly throughout. Let cool, serve and enjoy!
This was so easy to make — it honestly only required about 10 minutes of hands-on time! What are your favorite Meatless Monday recipes? Did this vegan eggplant parmesan make the list? Let us know in the comments!
For More Yummy Recipes, You Should Read: