Ohhhh, my goodness! This was delicious AND easy! Technically, it should be served with pasta and marinara sauce, but I ate it as is, and I don't regret it one bit. Completely wonderful.
Baked Eggplant Parmesan
Source: 500 Vegan Recipes by Celine Steen and Joni Marie Newman
Takes about an 20 minutes to prepare and 30 minutes to bake. Serves 4-6 people.
- 1 medium eggplant
- 1 cup panko-style bread crumbs
- 1/2 cup walnuts, ground into a powder
- 1/4 cup nutritional yeast
- 1 tbs dried basil
- 1 tbs garlic powder
- freshly cracked salt and pepper to taste
- olive oil for brushing
- 2 Roma tomatoes, sliced thinly
- Preheat oven to 350.
- Prepare baking sheet by lining with parchment paper or foil.
- Slice eggplant into ½ inch thick slices. You can peel the eggplant or leave it unpeeled. If you leave it unpeeled, the coating won’t stick to the skin on the edges, but there will be plenty of coating on the flesh.
- In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, and salt & pepper.
- Brush both sides of the eggplant slices with olive oil liberally and then coat in panko mixture.
- Place on a baking sheet and top with a thinly sliced tomato.
- Baked for 20-30 minutes.
- Serve on its own or with your favorite marinara sauce.
Reheat or Street:
The bad news about this recipe that it should probably not be reheated. I brought this bad boy to work for lunch today... and well, let's just say, I was hungry today. The truth is that it gets really soggy and weird. Best if eaten immediately.