Eggplant parmesan, or parmigiana di melanzane, is an Italian classic casserole dish native to southern Italy.
This vegan version has all the delicious flavors and Italian herbs, but is more inclusive to any dietary restrictions. This dairy free eggplant parm is an easy meal that the whole family will love!
Set the oven to 390 degrees F / 200 C. Line 2 large baking sheets with parchment paper and set aside. If you are using a block of cheese, grate the cheese and set aside in a small bowl.
Lightly brush the eggplant slices with oil on both sides and season with salt and pepper. Place on the prepared baking sheet and bake for 20 minutes.
Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.
Using a large baking dish, spread a thin layer of sauce over the bottom of the dish, cover with a single layer of cooked eggplant.
Cover the eggplant layer with a light coating of marinara sauce and a sprinkle of parmesan cheese.