Vegan Eggplant Parmesan

Ingredients

Eggplant

2 medium, sliced into 1/2 inch rounds

Salt

to taste

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Canned tomatoes

28 ounces, crushed or diced

Fresh basil

1/4 cup, chopped (plus more for garnish)

Vegan cheese

2 cups, shredded (such as cashew or almond cheese)

Breadcrumbs

1 cup, preferably whole grain or gluten-free

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into 1/2 inch thick rounds and sprinkle both sides with salt. Let them sit for 15 minutes to draw out moisture and bitterness. Rinse and pat dry with a paper towel.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
4. Add the canned tomatoes and chopped basil to the skillet, stirring to combine. Simmer the sauce for 15 minutes, allowing the flavors to meld. Season with salt to taste.
5. In a baking dish, start layering the dish: place a layer of eggplant, followed by a generous spoonful of marinara sauce, and a sprinkle of vegan cheese. Repeat the layers until all ingredients are used, finishing with vegan cheese on top.
6. Sprinkle the breadcrumbs over the final layer of vegan cheese for a crunchy topping.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
8. Let cool for 5 minutes before slicing. Garnish with additional fresh basil before serving.