Vegan Baked Eggplant Parm
I am so happy with how this recipe came out. I always wanted to make eggplant parm but I kept thinking about how long it would take but surprisingly it was very quick & easy. Yes, the breading takes some time but at least that's most of the work. After that, the dish only needs an extra few minutes in the oven to heat everything up together.
I like to cover the pan so that the vegan cheese kinda steams & melts better.
My husband & I ate the whole tray! It was just too hard to stop, no regrets though it was perfect!
1 jar of Jar Goods Vegan Vodka Sauce (or a 16 oz sauce of your choice.)
2 large Eggplants
¼ cup Vegetable broth
½ cup Vegan Shredded Cheese
3 tbsp Nutritional Yeast
2 cups Breadcrumbs
1 cup unsweetened Almond milk
1 tsp 21 Seasoning Salute (Trader Joe's)
1 tsp Multipurpose Umami Seasoning Blend (Trader Joe's)
⅓ tsp Smoked Paprika
Preheat oven to 370° degrees.
Wash & slice the eggplants in half. Lay the eggplant flat & take the knife diagonally to slice about quarter-inch thick pieces. Place on a tray & sprinkle with some salt.
In one bowl add all the ingredients for the breading & in another bowl add the milk.
Fully coat each eggplant first in the milk & then into the breadcrumbs. Line a large baking tray with a little oil & place each eggplant out. (I lined two baking racks from my oven with my silicon baking sheets but you can use tin foil.)
Once the eggplants are all coated & laid out, bake them for about 15 minutes. Check on them to make sure they don't burn.
Once the eggplant is done remove it from the oven. In a 9 x 9 x 2-inch baking pan layer the bottom with some tomato sauce & a quarter cup of broth. Layer the eggplant to cover the bottom of the pan.
Sprinkle some vegan cheese between each layer with some nutritional yeast, & more tomato sauce.
Top the eggplant parm with extra cheese & cover the pan. Bake for 15 minutes.