Dairy-Free Eggplant Parmesan Stacks

Ingredients

• 1 large Eggplant
• 1 teaspoon Salt
• 0.5 cup All-Purpose Flour
• 0.5 cup Dairy-Free Milk (almond or soy)
• 1 cup Breadcrumbs
• 1 teaspoon Italian Seasoning
• 0.25 cup Olive Oil
• about 680 g Canned Tomato Sauce
• about 225 g Dairy-Free Mozzarella Shreds
• 0.25 cup Fresh Basil Leaves

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

Instructions

1. 1Preheat your oven to 190°C. Slice the 1 large eggplant into 0.635 cm thick rounds. Sprinkle the 1 teaspoon of salt evenly over both sides of the eggplant slices and let them sit for 20 minutes to draw out moisture. After 20 minutes, gently pat the eggplant slices dry with paper towels.
2. 2Prepare three shallow dishes. In the first dish, place the 0.5 cup of all-purpose flour. In the second dish, pour the 0.5 cup of dairy-free milk. In the third dish, combine the 1 cup of breadcrumbs with the 1 teaspoon of Italian seasoning.
3. 3Working with one slice at a time, dip each eggplant slice first into the 0.5 cup of all-purpose flour, ensuring it's coated. Then, dip it into the 0.5 cup of dairy-free milk, letting any excess drip off. Finally, coat the slice thoroughly in the breadcrumb and Italian seasoning mixture.
4. 4Arrange the breaded eggplant slices in a single layer on a baking sheet. Drizzle the 0.25 cup of olive oil over the eggplant slices on the baking sheet. Bake for 20 minutes. Carefully flip each slice and bake for another 15 minutes, or until the eggplant is golden brown and tender to the touch.
5. 5To assemble the stacks, spread a spoonful of the about 680 g canned tomato sauce onto each baked eggplant slice. Top each sauced slice with a portion of the about 225 g dairy-free mozzarella shreds and a few leaves of the 0.25 cup fresh basil leaves.
6. 6Return the assembled stacks to the oven. Bake for 5 minutes, or until the dairy-free mozzarella is melted and bubbly. Serve the Dairy-Free Eggplant Parmesan Stacks immediately.

Substitutions

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