Vegan Eggplant Parmesan
1 large eggplant, sliced 1/4" thick
salt and pepper, to taste
2 cups bread crumbs
2 tablespoons Italian seasoning
1/2 cup flour
3/4 cup nondairy milk
2-3 cups marinara sauce
16 ounces pasta
1. Preheat oven to 400 degrees F. Boil pasta according to package directions. Season sliced eggplant liberally with salt and pepper.
2. Mix breadcrumbs and Italian seasoning, add desired amount of salt and pepper to bread crumbs and place in a large plate or bowl. Place flour and nondairy milk in a large plate or bowl. Generously apply a layer of olive oil to a large baking sheet.
3. Take each slice of eggplant individually and dip first in flour, then nondairy milk and then in bread crumbs. Press the bread crumbs into the eggplant so it sticks and leaves a fairly thick layer and place on the prepared baking sheet.
4. Repeat this with all of the eggplant slices and bake for 10 minutes; turn the eggplant over and bake another 5 minutes to brown both sides. To serve, place desired amount of pasta on a plate, top with eggplant and marinara sauce. Enjoy!
Note: I usually use whole wheat spaghetti for this recipe but really any pasta will do. Also, I prefer my own pasta sauce to the bottled ones but for an easy quick version you can use whatever kind you like.
Source of recipe: I created this recipe.