Recipe by Jessica from Jessica in the Kitchen
Baked Eggplant Parmesan
This Baked Eggplant Parmesan will become your new favourite weeknight dish! With tender eggplant and loads of melty vegan cheese, it’s impossible to resist.
Servings: 5
Calories: 300kcal
Ingredients
- 2 medium eggplants about 13 ounces, sliced
- 1/2 cup gluten free flour
- 2 eggs beaten, or 1/2 cup nut milk for vegan
- 3/4 tsp garlic powder
- sea salt & ground black pepper to taste
- 1/2 cup breadcrumbs gluten free if necessary
- 2 cups tomato sauce
- 8-12 oz small fresh mozzarella balls cut into as many round slices as your eggplant slices (regular or vegan slices)
- handful vegetarian parmesan cheese
- handful basil chopped
Instructions
- Preheat oven to 425 degrees F.
- On a greased cookie sheet or a cookie sheet lined with a silicone mat, place the eggplant slices down and sprinkle with 1 teaspoon of salt. This well help to remove the moisture allow it to crisp up more while baking.
- Allow to sit for 10 minutes, then wipe the salt and released moisture off.
- Place the flour in a bowl, the eggs in a bowl, and the breadcrumbs in a bowl beside each other for a dredging station. Add in the garlic powder, sea salt and black pepper into the breadcrumbs and stir to combine.
- Dip the eggplants into flour, then the egg mixture, shake off excess, and then coat both sides in the breadcrumbs mix, then place of cookie sheet.
- Bake for 20 minutes, flipping once at the halfway mark.
- Remove from oven. In a 9 x13, or 8 x 11 baking dish, spread ½ cup of the tomato sauce on the bottom of the dish. Cover the bottom of the dish with eggplant slices, then top each with some tomato sauce, and a small slice of mozzarella cheese on top until the entire bottom of the dish is covered.
- Follow with another layer of eggplant, tomato sauce, and mozzarella. Sprinkle with some vegetarian parmesan cheese.
- Bake for 10-15 minutes, then broil until cheese turns golden brown. Remove from oven and top with basil. Allow to cool slightly before serving. Enjoy!
Notes
This recipe is vegetarian and gluten free. Notes for making it easily vegan have been tested and added into the recipe.
To store: Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven at 350ºF or in the microwave until it’s warmed through.
To freeze: This dish can be frozen for up to 3 months in an airtight container. When ready to enjoy again, thaw it overnight in the fridge and bake according to the instructions above.
Recipe by Jessica from Jessica in the Kitchen.
Get more recipes at jessicainthekitchen.com
Purchase Judee’s Chickpea Flour 1 lb – Non-GMO, Vegan, Made in USA Garbanzo Bean Flour
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