Vegan Eggplant Parmesan

🧂 Ingredients

• 1 large eggplant

  sliced into ¼” rounds
• 1 tablespoons salt
• ½ cup flour
• ½ cup plain almond milk
• 1 cup seasoned bread crumbs
• 1 cup Panko
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• Fresh basil for garnish

  optional
• Marinara sauce and pasta for serving

  optional

Instructions

• 1 Sprinkle both sides of eggplant with salt
• 2 Place on a paper towel lined baking sheet
• 3 The place a paper towel on top. Place another baking sheet on top and something
  heavy, like a cast iron pan on top of the top baking sheet and allow to sit at
  least 30 minutes to draw out excess water
• 4 Once eggplant is dry, preheat the oven to 425F, then line a baking sheet with
  parchment paper
• 5 whisk together the flour and almond milk in one shallow bowl, and the
  breadcrumbs, panko, nutritional yeast, and dried oregano in a separate shallow
  bowl
• 6 Dip the eggplant slices one at a time into the flour mixture, followed by the
  breadcrumb mixture
• 7 Then line them up onto the prepared baking sheet
• 8 Bake in preheated oven 20-25 minutes, flipping halfway through, or until golden
  and crispy
• 9 Serve with some fresh basil, and pasta with marinara sauce

Nutrition Info