How to Make a Delicious Vegan Eggplant Parmesan
Eggplant Parmesan is a comforting classic, but what if you’re following a vegan diet or just want a plant-based option? Fear not, because making a vegan Eggplant Parmesan is easier and tastier than you might think! Wave goodbye to the traditional recipes that depend on dairy cheese and eggs. Get ready to embrace a world of flavor with this simple vegan twist on a beloved dish. In this article, I’ll guide you through each step to create a mouthwatering Vegan Eggplant Parmesan that everyone will love.
Ingredients You’ll Need:
- 2 large eggplants
- Salt, to taste
- 2 cups of your favorite vegan marinara sauce
- 2 cups of vegan mozzarella cheese (store-bought or homemade)
- 1 cup of unsweetened almond milk (or any plant-based milk)
- 1 cup of all-purpose flour
- 1 ½ cups of breadcrumbs (ensure they’re vegan)
- 1 teaspoon of Italian seasoning
- ½ teaspoon of garlic powder
- Olive oil, for frying
- Fresh basil, for garnish
Step 1: Prepare the Eggplant
Start by slicing your eggplants into ½ inch thick rounds. Lay them out on a couple of kitchen towels and sprinkle both sides with salt. This process, known as “sweating,” draws out moisture and helps to eliminate any bitterness. Let the slices sit for about 20 minutes, then pat them dry with a towel.
Step 2: The Dredging Station
Now it’s time to create what’s known in cooking as a “dredging station.” This involves three shallow dishes. In the first dish, place your flour. In the second, pour the almond milk. In the third, mix together your breadcrumbs, Italian seasoning, and garlic powder. This setup will help you coat your eggplant slices before frying.
Dip each eggplant slice first into the flour, ensuring it’s completely covered. Shake off any excess flour, and then dip it into the almond milk, followed by the breadcrumb mixture. Make sure the slices are evenly coated with breadcrumbs.
Step 3: Fry the Eggplant
In a large skillet, heat a thin layer of olive oil over medium heat. Once hot, add your breaded eggplant slices in batches, frying them until they’re golden brown on both sides — it should take about 2 to 3 minutes per side. After frying, place the slices on a plate lined with paper towels to absorb excess oil.
Step 4: Assemble the Dish
Preheat your oven to 375°F (190°C).
In a baking dish, spread a thin layer of marinara sauce. Place a layer of fried eggplant slices over the sauce. Spread a generous amount of marinara sauce over the eggplant slices, then sprinkle vegan mozzarella on top. Repeat the layers until all the eggplant slices are used up, finishing with a layer of cheese on top.
Bake in the oven for about 20 minutes or until the cheese is melted and bubbly. If you like a browned top, you can broil it for an additional 2-3 minutes, but watch it closely to prevent burning.
Step 5: Garnish and Serve
Once your Vegan Eggplant Parmesan is bubbly and golden brown, remove it from the oven and let it cool for a few minutes. Garnish with fresh basil leaves for a burst of color and freshness.
Cut yourself a serving and enjoy the rich, comforting flavors of this vegan twist on a classic. Vegan Eggplant Parmesan makes a great main dish that can be served with pasta, a crisp salad, or crusty bread to soak up all the delicious marinara sauce.
Tips for Perfection:
- Ensure your breadcrumbs are vegan, as some brands may contain dairy or eggs.
- Adjust the seasoning of the breadcrumb mixture according to your taste. Feel free to add more herbs or spices.
- If you’re making your own marinara sauce, let it simmer for a good amount of time to develop a deep flavor.
Creating a Vegan Eggplant Parmesan is all about layering flavors and textures to get that perfect comforting dish everyone will love. It’s a fantastic way to enjoy a plant-based meal without compromising on taste or satisfaction. So next time you’re in the mood for some Italian comfort food, give this vegan version a try. Buon appetito!
