Baked Eggplant "Parm"

adapted from recipe

I love this Eggplant "Parm". I adapted this recipe back in 2004 when I was vegetarian and not quite vegan. Back with it was all about Martha.

  • ½ cup plant-based milk

  • ¾ cups bread crumbs

  • ¾ cup Follow Your Heart dairy-free Parmesan style Shredded cheese alternative (optional)

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • 2 large eggplants, peeled and sliced into ½ inch rounds

  • 6 cups marinara or pasta sauce

  1. Preheat the oven to 375 degrees F. Cover two baking sheets with parchment paper.

  2. Pour plant-based milk into one shallow bowl. Combine bread crumbs, cheese alternative (if using), and spices in another shallow bowl.

  3. Dip eggplant round into plant-based milk, place into breadcrumb mixture and coat both sides of eggplant. Dip eggplant a second time in milk then breadcrumbs to ensure some coating stays on. Place round on the parchment lined baking sheet. Repeat with the remaining eggplant slices.

  4. Bake eggplant 20-25 minutes then flip and bake another 20-25 minutes until lightly browned.

  5. Spread sauce in a 9 X 13 baking dish. Arrange about half the eggplant rounds on the bottom of the dish. Cover with 2 cups of sauce and top with remaining eggplant rounds. Bake until the sauce is bubbling (about 20 minutes). Let stand for 5 minutes.

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