A spin-off of my mom's vegan eggplant parm recipe, this makes a delish dinner or a great way to use your leftovers!
Original Recipe linked here: Vegan Eggplant Parm
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 too <3
Download a printable pdf version of the recipe here:
Ingredients (Serves 4):
1 baguette
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.
Slice baguette into four pieces, slice in half, and toast.
Serve the eggplant parm in your baguette and enjoy!
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