Giving my mom a feature on the blog, finally! She started making this for me after I went vegan whenever the rest of my family had chicken parm and its one of my favorite things ever!
Let me know what you think! And if you try the recipe and like it, snap a pick and share to insta tagging @simply__radishing for a feature! And give Debbie a little thank you for this one <3
Download a printable pdf of the recipe below:
Ingredients (Serves 4):
4 servings whole wheat spaghetti
1 medium eggplant
1/3 cup Olive Oil
1/2 cup Flour
1 1/4 cup Panko
1/4 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 cups Marinara Sauce
1 1/2 cup Vegan Mozzarella (we use Daiya)
other: 2 sheets wax paper (can also just use a plate)
Instructions:
Pre-heat oven to 350.
Peel eggplant and slice into 1/2 inch slices.
Mix together flour, oregano, salt, and pepper and spread out on wax paper.
Pour olive oil into a bowl and spread Panko onto other sheet of wax paper.
Coat eggplant slice in flour, then dip in olive oil before coating in panko.
Place coated eggplant slices on a sprayed baking sheet.
Bake for 30 minutes or until eggplant is soft.
While eggplant is baking, pour one cup of marinara sauce into your 8x8 baking pan.
Layer eggplant on top of sauce in baking pan.
Add other cup of marinara on top of the eggplant slices then cover with cheese.
Bake at 350 for another 30 minutes
While eggplant parm is baking, cook spaghetti according to directions on package.
Serve the eggplant parm hot over spaghetti and enjoy!
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