Vegetarian Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that’s often made with breaded and fried eggplant slices, topped with tomato sauce and melted mozzarella cheese. This vegetarian version replaces the traditional meat with eggplant, making it a delicious and satisfying meatless meal.
Ingredients:
- 2 medium eggplants
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 1 teaspoon salt
- 2 eggs
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese (or substitute with vegan Parmesan cheese substitute)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese (or substitute with vegan mozzarella cheese substitute)
Instructions:
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Slice the eggplants into 1/2 inch rounds.
- In a shallow dish, mix together the flour, garlic powder, basil, and salt.
- In another shallow dish, beat the eggs.
- In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
- Dip each eggplant slice first in the flour mixture, then in the eggs, and finally in the breadcrumb mixture, making sure to coat each slice well.
- Place the breaded eggplant slices on the prepared baking sheet. Bake for 15-20 minutes or until golden brown.
- In a 9×13 inch baking dish, spread a layer of marinara sauce on the bottom.
- Arrange the baked eggplant slices on top of the sauce in a single layer.
- Spoon the remaining marinara sauce over the eggplant, and sprinkle the shredded mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with your favorite pasta or a side salad.
Enjoy this delicious and flavorful vegetarian eggplant Parmesan! The breaded eggplant adds a crispy texture, while the marinara sauce and melted mozzarella cheese provide the perfect balance of sweetness and saltiness. This dish is perfect for a family dinner or a cozy night in
