crispy eggplant parmesan

The eggplant comes out crispy from the oven so there is no need for frying. I like to pair this with chickpea spaghetti noodles for a complete meal!

Ingredients:

·         1 eggplant (cut into rounds with the skin on)

·         1 cup of Panko crumbs

·         1 bag of Vegan Mozzarella shreds (I like Trader Joe’s brand or So Delicious)

·         1 cup vegan milk

·         2/3 cup flour

·         ½ cup nutritional yeast

·         1 jar of Marinara sauce

·         1 Tbsp. minced garlic

·         ½ cup onions

·         Season To Taste: salt, black pepper, garlic powder, onion powder

Instructions:

1.       Preheat oven to 400 F.

2.       Line the baking sheet with parchment paper.

3.       Prep your dipping station: Combine flour and vegan milk in one bowl (mix well); combine panko crumbs, nutritional yeast, and seasonings in another bowl (mix well).

4.       Dip eggplant slices into flour mixture then coat with panko mixture and place on a lined baking sheet.

5.       Once all the eggplant slices have been dipped and coated, place in the oven and bake for 20-30 minutes or until golden brown. (be sure to flip eggplant at the halfway mark)

6.       While eggplant is cooking, sauté onions and garlic in a saucepan until onions are translucent.

7.       Pour Marinara sauce on top to heat.

8.       Take eggplant out the oven (when golden brown) and place sauce on top. Sprinkle with vegan shreds and place back in the oven until the cheese melts (watch this closely because you do not want your eggplant to burn).

9.       Enjoy!