Eggplant Parmesan with Marinara
Dinner · American
Crispy breaded eggplant slices layered with tomato marinara and vegan cheese, baked until bubbly.
Recipe code CP3UYQ · enter it in Anychef
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
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Save this recipeInstructions
- Step 1 of 7
Preheat oven to 400°F.
- Step 2 of 7
Slice eggplant lengthwise into 0.5-inch thick slabs. Brush with olive oil and roast for 15 minutes.
- Step 3 of 7
Mix cornstarch with oat milk. In a shallow bowl, combine flour, panko, salt, pepper, and Italian seasoning.
- Step 4 of 7
Dip roasted eggplant slices into cornstarch mixture, then dredge in panko mixture.
- Step 5 of 7
Arrange on a baking sheet and bake for 12 minutes until golden.
- Step 6 of 7
Spread marinara sauce in a baking dish. Layer eggplant slices and sprinkle vegan mozzarella on top.
- Step 7 of 7
Bake for 15 minutes until cheese melts and sauce is bubbling.
