Ingredients

• 2 Eggplant
• 1 tsp Salt
• 480 mls (2 cups) Breadcrumbs
• 240 mls (1 cup) Nutritional yeast
• 240 mls (1 cup) All-purpose flour
• 240 mls (1 cup) Unsweetened almond milk
• 1 tbsp Olive oil
• 720 mls (3 cups) Marinara sauce
• 336 gms (0.75 lb) Spaghetti
• 1 Fresh basil bunch
• 480 mls (2 cups) Vegan mozzarella cheese
• 1 tsp Black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/2-inch thick rounds and sprinkle them with salt. Let them sit for 30 minutes to release excess moisture, then pat them dry with paper towels.
3. Prepare three bowls: one with flour, one with almond milk, and one with a mixture of breadcrumbs and nutritional yeast.
4. Dip each eggplant slice first into the flour, then into the almond milk, and finally coat it with the breadcrumb mixture.
5. Heat olive oil in a large pan over medium-high heat. Fry the eggplant slices until golden brown on both sides, then place them on a baking sheet.
6. In a baking dish, spread a layer of marinara sauce, place a layer of fried eggplant slices, followed by another layer of marinara sauce and a sprinkle of vegan mozzarella cheese. Continue layering until all the eggplant slices are used, ending with a layer of marinara sauce and vegan mozzarella.
7. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
8. While the eggplant Parmesan is baking, cook the spaghetti according to package instructions, then drain and set aside.
9. Serve the vegan eggplant Parmesan over the cooked spaghetti, garnished with fresh basil and black pepper.

Notes

• This vegan eggplant parmesan is a delicious and hearty dish perfect for dinner.
• You can use gluten-free breadcrumbs and pasta if needed.