Baked Eggplant Parmesan with Vegan Cheese

Ingredients

• 2 large eggplant
• 4 cups tomato sauce
• 2 cups vegan cheese
• 1 cup bread crumbs
• 1 cup fresh basil
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 tablespoon nutritional yeast

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over the slices and let them sit for 15-20 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices under cold water and pat them dry with a paper towel.

4. 4

   In a large mixing bowl, combine bread crumbs, garlic powder, dried oregano, black pepper, and nutritional yeast.

5. 5

   Brush both sides of the eggplant slices with olive oil, then coat them in the bread crumb mixture.

6. 6

   Place the coated eggplant slices on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown.

7. 7

   In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.

8. 8

   Layer half of the baked eggplant slices over the sauce, followed by half of the remaining tomato sauce, and half of the vegan cheese.

9. 9

   Repeat the layers with the remaining eggplant, sauce, and vegan cheese.

10. 10

    Top the final layer with fresh basil leaves and a sprinkle of bread crumbs.

11. 11

    Cover the baking dish with aluminum foil and bake for an additional 25 minutes.

12. 12

    Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.

13. 13

    Let the dish cool for 10 minutes before slicing and serving. Enjoy your Baked Eggplant Parmesan!