-
20
minPrep Time -
50
minCook Time -
70
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:gluten,nuts
- Seasons:summer,fall
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A crispy, savory, and hearty dish capturing the essence of traditional Italian cooking without any animal products. Perfect for any family gathering or a cozy dinner.
Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegan Parmesan cheese
- 2 cups marinara sauce
- 1 cup vegan mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
- 1 cup all-purpose flour (for coating)
- 1 cup breadcrumbs
- 2 cups unsweetened almond milk
Steps:
- Preheat your oven to 400°F (200°C).
- Prepare a baking sheet by brushing it with 1 tablespoon of olive oil.
- In a shallow dish, mix the breadcrumbs with vegan Parmesan cheese, salt, and pepper.
- In another bowl, whisk together the almond milk and ground flaxseeds.
- Dip eggplant slices first in the flour, then the almond milk mixture, and finally in the breadcrumb mixture.
- Bake in the preheated oven for 20 minutes, then flip the slices and bake for another 20 minutes, or until golden and crispy.
- In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices, followed by a sprinkle of vegan mozzarella, more sauce, and repeat the layers.
- Sprinkle the top with remaining vegan Parmesan cheese.
- Bake in the oven for 20 minutes, or until the cheese is melted and bubbly.
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