Vegan Eggplant Parmesan
Salt the eggplant and let it sit for 10 minutes
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Whisk flour and milk together
2
Stir breadcrumbs, nutritional yeast, Italian seasoning, and oregano together
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Pat the eggplant dry to remove excess moisture
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Dip each slice of eggplant into the milk mixture, then directly into the breadcrumbs
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Then, place them directly onto a baking sheet
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Make the vegan mozzarella by adding everything to a blender
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Transfer “cheese” to a saucepan and heat for a few minutes, which will thicken it
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Should look like this!
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Assemble! Spread marinara on the bottom of a dish, then add eggplant, more marinara and the cheese
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Bake it, then add fresh basil
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RECIPE: https://thealmondeater.com/vegan-eggplant-parmesan
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