Ingredients

• 2 eggplant
• 1 tsp salt
• 480 mls (2 cups) Italian-style breadcrumbs
• 240 mls (1 cup) nutritional yeast
• 240 mls (1 cup) all-purpose flour
• 360 mls (1.5 cups) unsweetened almond milk
• 2 tbsps olive oil
• 720 mls (3 cups) marinara sauce
• 480 mls (2 cups) vegan mozzarella cheese
• 1 fresh basil bunch

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Let sit for 20 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat dry with a paper towel.
4. Set up a breading station. In one bowl, place the flour. In another bowl, mix the almond milk and 1/2 cup of nutritional yeast. In a third bowl, combine the breadcrumbs and the remaining nutritional yeast.
5. Dip each eggplant slice into the flour, then the almond milk mixture, and finally coat with the breadcrumb mixture.
6. Heat the olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
7. In a baking dish, spread a layer of marinara sauce. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce and a sprinkle of vegan mozzarella cheese. Repeat layers until all eggplant slices are used, finishing with a layer of marinara sauce and a generous amount of vegan cheese.
8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving.

Notes

• This vegan eggplant Parmesan is a delicious and healthy alternative to the traditional dish.