Eggplant Parmesan Vegan Slice eggplant into thin rounds slightly less than 1 2 inch thick, and sprinkle each side liberally with sea salt. arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant. let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Line two baking sheets with parchment paper. slice your eggplant into ¼ inch thick rounds. set aside. in a mixing bowl, add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, oregano, thyme, salt, ground black pepper and cayenne pepper and whisk it into a batter.
Vegan Eggplant Parmesan Bake Layers Of Happiness Bake the eggplant. preheat the oven to 400 degrees f. grease 2 large baking sheets with oil and set aside. in a food processor or high powered blender, pulse all the dry mixture ingredients together until they resemble fine crumbs. set aside. in a small bowl, whisk together the soy milk and flour until smooth. Reserve for later. lower your oven temperature to 350f and pour a thin layer of tomato sauce into a 9x13 inch pan. arrange half the broiled eggplant on the bottom of the dish in layers. sprinkle with half the breadcrumbs and then layer tomato sauce and half the mozzarella sauce. repeat the layers. Pre heat the oven at 425°f (220°c). half the eggplants and place them on a shallow baking dish. lightly salt the eggplant flesh and spray with a light amount of olive oil spray; and then, place them facing down on the baking dish. put the eggplants in the center rack of the oven for about 20 minutes (or until the flesh is soft), meanwhile. 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).
Vegan Eggplant Parmesan Recipe вђ Sam Does Her Best Pre heat the oven at 425°f (220°c). half the eggplants and place them on a shallow baking dish. lightly salt the eggplant flesh and spray with a light amount of olive oil spray; and then, place them facing down on the baking dish. put the eggplants in the center rack of the oven for about 20 minutes (or until the flesh is soft), meanwhile. 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). In one medium bowl, combine the flour and non dairy milk and whisk until smooth. in a separate bowl, mix together the panko, nutritional yeast, garlic powder, sea salt, and black pepper. bread the eggplant. one at a time, coat each eggplant slice in the flour mixture, followed by the breadcrumb mixture. Top eggplant with ½ cup of marinara. using a spoon, scoop about 1 heaping tablespoon of mozzarella over each of the eggplants. top with remaining eggplants, marinara, and mozzarella one more time. sprinkle about 2 tablespoon of vegan parmesan over the top. cover with foil and bake for 35 minutes.
Vegan Eggplant Parmesan вђ Vegan In The Freezer In one medium bowl, combine the flour and non dairy milk and whisk until smooth. in a separate bowl, mix together the panko, nutritional yeast, garlic powder, sea salt, and black pepper. bread the eggplant. one at a time, coat each eggplant slice in the flour mixture, followed by the breadcrumb mixture. Top eggplant with ½ cup of marinara. using a spoon, scoop about 1 heaping tablespoon of mozzarella over each of the eggplants. top with remaining eggplants, marinara, and mozzarella one more time. sprinkle about 2 tablespoon of vegan parmesan over the top. cover with foil and bake for 35 minutes.
Comments are closed.