Vegan Eggplant Parmesan (Printer-Friendly)

Layers of crispy eggplant, garlicky tomato sauce, and melty vegan cheeses make a hearty, flavorful feast.

# List of Ingredients:

→ Eggplant Preparation

01 - 2 large eggplants, sliced into ½-inch rounds
02 - 2 teaspoons salt
03 - 1½ cups plain panko breadcrumbs
04 - ½ cup nutritional yeast
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried oregano
07 - ½ teaspoon smoked paprika
08 - 1 cup all-purpose flour
09 - 1 cup unsweetened soy milk
10 - 1 tablespoon apple cider vinegar

→ Sauce

11 - 2 tablespoons olive oil
12 - 1 small onion, finely chopped
13 - 3 cloves garlic, minced
14 - 1 can (28 oz) crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1 teaspoon dried oregano
17 - ½ teaspoon crushed red pepper
18 - 1 teaspoon salt
19 - ½ teaspoon freshly ground black pepper

→ Cheese & Assembly

20 - 2 cups vegan mozzarella shreds
21 - ½ cup vegan parmesan cheese, grated
22 - Fresh basil, chopped (or parsley)

# Preparation Steps:

01 - Arrange eggplant rounds in a single layer on paper towels, sprinkle evenly with salt, and let rest for 30 minutes. Blot dry on both sides to remove moisture and bitterness.
02 - Preheat oven to 425°F and place racks in upper third and center. Set up three shallow bowls: flour; soy milk whisked with apple cider vinegar; panko mixed with nutritional yeast, garlic powder, oregano, and smoked paprika.
03 - Dredge each eggplant slice in flour, tapping off excess, dip in the soy milk mixture, then firmly press into seasoned panko ensuring full coverage. Place coated slices on a lightly oiled wire rack over a sheet pan.
04 - Lightly drizzle or spray cutlets with olive oil. Bake on upper rack for 12 minutes, flip, then bake an additional 10 to 12 minutes until golden and crisp.
05 - Heat olive oil in saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 12 to 15 minutes until slightly thickened. Adjust seasoning to taste.
06 - Lower oven temperature to 375°F. Spread 1 cup sauce evenly in a 9x13 inch baking dish. Arrange half the eggplant cutlets, spoon over remaining sauce lightly, then scatter half the vegan mozzarella and parmesan cheeses. Repeat layering with remaining cutlets, sauce, and cheeses.
07 - Bake on center rack for 18 to 22 minutes until sauce bubbles and cheese melts. For additional browning, broil for 1 to 2 minutes, watching carefully. Let rest 10 minutes to set layers, then garnish with chopped basil or parsley.
08 - Cut into portions with a sharp knife, spoon extra sauce over servings, and serve warm.

# Additional Suggestions:

01 - Press eggplant slices with a weighted pan or cans after salting to enhance moisture release and improve crispness.
02 - Toast panko crumbs briefly in a dry skillet before breading to maintain crunch and prevent sogginess.
03 - Baking on a wire rack promotes even airflow to crisp both sides without excess oil.
04 - Toss vegan mozzarella with a teaspoon of olive oil or hot sauce before melting to enhance browning and texture.
05 - Rest casserole for 10 minutes post-baking to allow flavors to meld and facilitate clean slicing.
06 - Air fryer option: Cook breaded eggplant slices at 390°F for 10–12 minutes, flipping midway for optimal crunch.

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