Vegan Baked Eggplant Parmesan

Ingredients

Fresh basil

a handful, chopped for garnish

Vegan mozzarella cheese

2 cups, shredded

Marinara sauce

2 cups

Salt

1 teaspoon

Pepper

1/2 teaspoon

Garlic powder

1 teaspoon

Italian seasoning

1 tablespoon

Water

1/2 cup

Flaxseed meal

2 tablespoons

Breadcrumbs

1.5 cups

Eggplant

1 large, cut into 1/2 inch slices

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well.
3. In a separate bowl, whisk together the flaxseed meal and water. Allow it to sit for 5 minutes until it achieves a gel-like consistency. This is your vegan 'egg' mixture.
4. Dip each eggplant slice into the flaxseed mixture, ensuring it's fully coated, then dredge in the breadcrumb mixture. Arrange the coated slices on the prepared baking sheet.
5. Bake the eggplant slices for 20 minutes, flipping them halfway through, until they are golden and crispy.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange a layer of baked eggplant slices on top of the sauce. Ladle more marinara sauce over the eggplant and sprinkle with vegan mozzarella cheese.
8. Repeat the layering process until all the eggplant slices are used, ending with a final layer of marinara sauce and a generous sprinkle of vegan mozzarella cheese.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh chopped basil before serving. Enjoy your vegan feast!