Bake This Eggplant Parmesan and Blow Your Mind!
If you’re looking for a vegan alternative that will satisfy your craving for Italian food, try your hand at this savory dairy-free eggplant parmesan.
- 1 eggplant
- 1/4 cup all-purpose flour
- 1 tsp. cornstarch
- 1 cup breadcrumbs
- 3 tbsp. vegan Parmesan cheese
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/2 cup unsweetened plain almond milk
- 1 1/2 cups marinara sauce
Begin by slicing eggplant into pieces that are a little less than ½- inch thick, sprinkling salt over both sides of each piece as you go. Allow them to sit for about 15 minutes before patting them dry and arranging them on a clean cutting board. In order to flatten them, cover the eggplant slices with a clean towel and set something heavy like a cast iron skillet on top for 10 minutes. While they flatten, preheat oven to 400 degrees and prepare the baking sheet by lining it with foil and spraying it with nonstick cooking spray. For the batter, combine garlic powder, bread crumbs, salt, and vegan Parmesan in one bowl, combine almond milk and cornstarch in another bowl, and put the flour in a third bowl. Next, dip each piece of eggplant in the flour first, then the almond milk mixture, and finally, in the breadcrumb mixture. Bake in the oven for about 25 minutes. Serve topped with marinara sauce.