Eggplant Parmesan with Marinara

Name: Eggplant Parmesan with Marinara
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large eggplant; 2 cups marinara sauce; 1.5 cups panko breadcrumbs; 0.5 cup all-purpose flour; 1 cup oat milk; 2 tablespoons cornstarch; 2 cloves garlic; 1 cup vegan mozzarella; 2 tablespoons olive oil; Salt and black pepper; Italian seasoning

Crispy breaded eggplant slices layered with tomato marinara and vegan cheese, baked until bubbly.

50 min · Comfortable · 410 cal · 12g protein · $2.10/serving · American

Comfort Food Vegetarian

50minutes

4servings

410calories

12gprotein

$2.10per serving

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Ingredients (serves 4)

1 large eggplant
2 cups marinara sauce
1.5 cups panko breadcrumbs
0.5 cup all-purpose flour
1 cup oat milk
2 tablespoons cornstarch
2 cloves garlic
1 cup vegan mozzarella
2 tablespoons olive oil
Salt and black pepper
Italian seasoning

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Instructions

1
Preheat oven to 400°F.
2
Slice eggplant lengthwise into 0.5-inch thick slabs. Brush with olive oil and roast for 15 minutes.
3
Mix cornstarch with oat milk. In a shallow bowl, combine flour, panko, salt, pepper, and Italian seasoning.
4
Dip roasted eggplant slices into cornstarch mixture, then dredge in panko mixture.
5
Arrange on a baking sheet and bake for 12 minutes until golden.
6
Spread marinara sauce in a baking dish. Layer eggplant slices and sprinkle vegan mozzarella on top.
7
Bake for 15 minutes until cheese melts and sauce is bubbling.