Vegan Eggplant Parmesan

Instructions

1. Step 1

   Preheat the oven to 220°C and arrange two baking sheets in the work area.

   Cookware: baking sheet, oven

2. Step 2

   Cut the eggplants crosswise into 1 cm rounds. Place them in a colander, sprinkle with 4 gr salt, and leave for 20 minutes; then blot them thoroughly dry.

   Timer: 20 min (fixed)

   Ingredients used: 2.0 piece Eggplant, 4.0 gr Salt

   Cookware: Chef Knife, colander, cutting board

3. Step 3

   Whisk the flour and soy milk into a smooth, thick batter.

   Ingredients used: 90.0 gr All-Purpose Flour, 180.0 ml Soy Milk

   Cookware: mixing bowl

4. Step 4

   Combine the breadcrumbs, nutritional yeast, oregano, powdered garlic, and remaining 2 gr salt in a shallow bowl.

   Ingredients used: 160.0 gr Breadcrumb, 3.0 gr Dried Oregano, 3.0 gr Garlic, 30.0 gr Nutritional Yeast, 2.0 gr Salt

   Cookware: Shallow bowl

5. Step 5

   Dip each eggplant round into the batter, coat it with the breadcrumb mixture, and arrange it in a single layer on the baking sheets. Drizzle with 30 ml olive oil.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, mixing bowl, Shallow bowl

6. Step 6

   Bake the breaded eggplant at 220°C for 25 minutes, turning the rounds halfway through, until browned and tender.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, spatula

7. Step 7

   Reduce the oven temperature to 200°C.

   Cookware: oven

8. Step 8

   Coat the baking dish with the remaining 15 ml olive oil, then spread 200 ml marinara sauce across the bottom.

   Ingredients used: 200.0 ml Marinara Sauce, 15.0 ml Olive Oil

   Cookware: baking dish

9. Step 9

   Arrange half of the breaded eggplant over the sauce. Top with 250 ml marinara sauce, 100 gr vegan mozzarella, and 25 gr vegan Parmesan-style cheese.

   Ingredients used: 250.0 ml Marinara Sauce, 100.0 gr Vegan Mozzarella, 25.0 gr Vegan Parmesan Cheese

   Cookware: baking dish

10. Step 10

    Add the remaining breaded eggplant, followed by the remaining 250 ml marinara sauce, 100 gr vegan mozzarella, and 25 gr vegan Parmesan-style cheese.

    Ingredients used: 250.0 ml Marinara Sauce, 100.0 gr Vegan Mozzarella, 25.0 gr Vegan Parmesan Cheese

    Cookware: baking dish

11. Step 11

    Bake uncovered at 200°C for 25–30 minutes, until the sauce bubbles around the edges and the top is lightly browned.

    Timer: 30 min (fixed)

    Cookware: baking dish, oven

12. Step 12

    Rest the casserole for 10 minutes, then scatter the basil over the top and serve.

    Timer: 10 min (fixed)

    Ingredients used: 15.0 gr Basil

    Cookware: baking dish