Eggplant parmigiana with margherita pepperoni –Hey y’all! Today, we’re diving into a delicious dish that’s sure to wow your taste buds and leave you feeling good inside and out. If you’re on a plant-based journey or just looking to switch things up in the kitchen, this vegan eggplant parmigiana is exactly what you need. So, roll up your sleeves and let’s get cooking!
Vegan Eggplant Parmigiana
This dish is all about layers of flavor and love. Let’s get into the beauty of this recipe, featuring juicy eggplant, rich marinara, and gooey vegan cheese that even the most die-hard cheese lovers will appreciate.
Ingredients:
- 2 large eggplants, sliced into ¼ inch rounds
- Salt, for sweating the eggplant
- 1 cup of all-purpose flour (or your favorite gluten-free flour)
- 1 cup of unsweetened plant-based milk
- 1 cup of breadcrumbs (make sure they’re vegan-friendly)
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1 jar (about 24 oz) of marinara sauce
- 2 cups of vegan cheese, shredded (nutritional yeast goes great here too!)
- Fresh basil, for garnish
Instructions:
- Start by preparing your eggplant. Sprinkle salt on the slices and let them sit for about 30 minutes to draw out moisture. This will help them become tender and flavorful).
- Preheat your oven to 375°F (190°C) while you continue with prep work.
- After 30 minutes, rinse the eggplant slices under cold water to remove excess salt and pat them dry with a paper towel.
- Set up a dredging station: Place the flour in one bowl, the plant-based milk in another, and mix the breadcrumbs with garlic powder and oregano in a third bowl.
- Dip each eggplant slice into the flour, then the plant-based milk, and finally coat it well with the breadcrumb mixture.
- Place the breaded eggplant slices on a baking sheet and bake for about 25 minutes, flipping halfway through, until they’re golden brown and crispy.
- In a large baking dish, start layering: Spread a thin layer of marinara sauce, followed by a layer of baked eggplant, then sprinkle some vegan cheese. Repeat this process until all your ingredients are used up, finishing with a layer of marinara and cheese on top.
- Bake the dish in the oven for an additional 20-25 minutes until the cheese is bubbly and slightly browned.
- Once out of the oven, let it cool for a few minutes. Garnish with fresh basil before serving.
There you have it, folks! A soul-satisfying vegan eggplant parmigiana that will have everyone reaching for seconds. Serve it alongside a fresh salad or some crusty bread, and watch everybody fall in love with this plant-based delight. Enjoy!