Vegan Eggplant Parmesan

Step 1

Preheat the oven to 425°F. Line two baking sheets with parchment paper. 

Step 2

Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices).  Sprinkle with ¾ teaspoon salt divided between the slices, and allow them to sit for 10 minutes while you prepare the breading ingredients. (Don’t wipe off any salt or extra moisture.)

Step 3

Place the flour on a plate. Whisk the oat milk and cornstarch in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, panko, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it aside. 

Step 4

Dip both sides of each eggplant slice into the flour, then the oat milk mixture, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.) Discard any leftover breading ingredients. 

Step 5

Place the trays in the oven and bake for 10 minutes, then flip the eggplant and bake 10 to 15 minutes more, until tender and golden brown. 

Step 6

Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 

Step 7

Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup vegan shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup vegan shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated vegan Parmesan cheese.

Step 8

Bake for 15 to 20 minutes until the cheese is melted and browned (or more, depending on the cheese brand). Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.

©acouplecooks

• 2 pounds eggplant (about 2 medium large)

• ½ cup all-purpose flour

• ½ cup oat milk

• 1 teaspoon cornstarch

• ½ cup purchased grated vegan Parmesan cheese, divided*

• 1 cup plain panko (or purchased or homemade breadcrumbs)

• 1 tablespoon dried oregano, divided

• 1 ¾ teaspoon kosher salt, divided

• 28 ounce fire roasted crushed tomatoes

• 2 cloves garlic, grated

• 1 handful fresh basil, chopped, plus more to garnish

• 2 tablespoon olive oil

• 1 ½ cup (6 ounces) purchased vegan shredded mozzarella cheese*