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!
