Here is the best Vegan Recipe for Eggplant Parmesan! I’m super excited to share it with you guys and the basil on top just makes it extra amazing! It’s great if you want a little as a replacer for any meat recipe but also as a side dish.
Here’s the vegan recipe!
1 1/2 C. Vegan Mozzarella
3/4 C. Vegan Italian Bread Crumbs
3/4 C. Vegan Parmesan Cheese
1/4 C. Vegan Milk (Unsweetened)
1 Eggplant (Medium to Large size)
1/4 C. Olive Oil
1-2 Tbs Salt
2 C. Vegan Marinaria
1/4 C. Vegan Eggs (About 1 large egg)
Basil Leaves (A handful for topping)
Cut the Eggplant into 1/2 inch slices then salt them on both sides and set them on a rack for 45 minutes to 1 hour to pull moisture from them. Preheat oven to 375 degrees. Whisk the vegan eggs and vegan milk together in a bowl. With a damp cloth wipe the salt and moisture from the eggplant slices so they’re not too salty. Dip the eggplants into the milk egg mixture then the breadcrumbs and then set them aside. Add about 1-2 Tbs olive oil to the skillet and cook the eggplant over medium/high heat for about 2 minutes on each side. Add the remaining olive oil to cook the next batch. Add about 1 cup of marinara to a casserole dish and spread evenly over the entire bottom. Layer items in dish in this order: Cooked eggplant, a dollop of marinara, half the vegan mozzarella, half the parmesan, and a hint of basil. Repeat the layers without the basil on top. Bake for about 20 minutes or until the top is melted and golden brown.
Some vegan cheese melt better than others you’ll have to experiments to find which you like best.
Can’t emphasis enough to not skip the salting eggplants step. If you don’t salt them it will come out too moist and soggy. If you don’t wipe them afterwards, they will be way to salty so be sure to wipe them thoroughly.
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00:00 – Intro
00:30 – Ingredients
01:10 – Instructions
01:53 – Assembly
02:15 – Final Product and Taste Test