Dairy-Free Eggplant Parmesan (Gluten-Free)

Ingredients

• 2 large Eggplant
• 1 cup Gluten-Free Breadcrumbs
• 0.5 cup Nutritional Yeast
• about 225 g Plant-Based Mozzarella
• about 790 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Slice the eggplant into 0.635 cm 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

Related Guides