Dairy-Free Eggplant Parmesan (Gluten-Free)

Ingredients

• 2 large Eggplant
• 1 cup Gluten-Free Breadcrumbs
• 0.5 cup Nutritional Yeast
• 8 ounces Plant-Based Mozzarella
• 28 ounce Canned Crushed Tomatoes
• 3 cloves Garlic
• 0.25 cup Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Fresh Basil

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice the eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
3. 3In a shallow dish, combine gluten-free breadcrumbs and nutritional yeast.
4. 4Brush each eggplant slice with olive oil and then dredge in the gluten-free breadcrumb mixture, pressing gently to adhere.
5. 5In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
6. 6Spread a thin layer of tomato sauce in the bottom of a baking dish.
7. 7Arrange a layer of eggplant slices over the sauce, followed by a layer of plant-based mozzarella and a sprinkle of fresh basil.
8. 8Repeat layers until all ingredients are used, finishing with a layer of plant-based mozzarella.
9. 9Bake for 30-40 minutes, or until the eggplant is tender and the plant-based mozzarella is melted and golden brown.
10. 10Let cool for a few minutes before serving.

Substitutions

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