Vegan Eggplant Parmesan

Get a taste of Italy with this easy vegan eggplant parmesan dish. This delicious recipe only requires about an hour of your time, making it the perfect weeknight meal.

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Step-by-step instructions!

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Set the oven to 390 degrees F / 200 C. Line 2 large baking sheets with parchment paper and set aside.

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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.

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Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.

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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.

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Continue these steps until all pasta sauce, eggplant and parmesan cheese has been used up with the last layer on top being marinara sauce.

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Allow the eggplant parmesan to rest after cooking to prevent it from being watery and too sloppy when slicing and serving.

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Swipe up for full recipe!

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Vegan Eggplant Parmesan

pickyeaterblog.com

Get a taste of Italy with this easy vegan eggplant parmesan dish. This delicious recipe only requires about an hour of your time, making it the perfect weeknight meal.

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

Set the oven to 390 degrees F / 200 C. Line 2 large baking sheets with parchment paper and set aside.

Preheat The Oven, Season Eggplant:

1

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.

Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.

Let Eggplant Cool:

2

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.

Assemble The Vegan Eggplant Parmesan:

3

Continue these steps until all pasta sauce, eggplant and parmesan cheese has been used up with the last layer on top being marinara sauce.

Repeat:

4

Allow the eggplant parmesan to rest after cooking to prevent it from being watery and too sloppy when slicing and serving.

NOTES

Swipe up for full recipe!

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