Vegan Eggplant Italian Comfort (Ready-to-Print Version)
Hearty vegan eggplant with crisp breading, rich tomato sauce, and melty plant-based cheese topping.
# What You’ll Need:
→ Eggplant Preparation
01 -
2 large eggplants, sliced into 0.5-inch rounds
02 -
2 tsp salt (for moisture extraction)
03 -
1 cup all-purpose flour
04 -
1 cup unsweetened soy milk
05 -
1 tbsp apple cider vinegar
06 -
1.5 cups plain panko breadcrumbs
07 -
0.5 cup nutritional yeast
08 -
1 tsp garlic powder
09 -
1 tsp dried oregano
10 -
0.5 tsp smoked paprika
→ Tomato Sauce
11 -
2 tbsp olive oil
12 -
1 small onion, finely chopped
13 -
3 cloves garlic, minced
14 -
1 can (28 oz) crushed tomatoes
15 -
1 tsp dried basil
16 -
1 tsp dried oregano
17 -
0.5 tsp crushed red pepper flakes
18 -
1 tsp salt
19 -
0.5 tsp freshly ground black pepper
→ Cheese & Garnish
20 -
2 cups vegan mozzarella shreds
21 -
0.5 cup vegan parmesan cheese, grated
22 -
Fresh basil or parsley, chopped
# Step-by-Step Guide:
01 -
Generously salt both sides of 0.5-inch eggplant rounds and arrange in a colander. Let sit for 30-45 minutes to draw out moisture, then rinse and dry thoroughly with kitchen towels.
02 -
Preheat oven to 425°F. Line two baking sheets with parchment. Set up three bowls: one with flour; one with soy milk mixed with apple cider vinegar, rested 5 minutes; one with combined panko, nutritional yeast, garlic powder, oregano, and smoked paprika.
03 -
Dip each eggplant slice sequentially into flour, then soy milk mixture, then coat evenly with the panko mixture. Arrange on baking sheets in single layers and lightly spray or brush with olive oil.
04 -
Bake slices at 425°F for 20-25 minutes, turning halfway, until golden and crisp.
05 -
Heat olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook 1 additional minute. Stir in crushed tomatoes, basil, oregano, crushed red pepper, salt, and pepper. Simmer uncovered for 20-25 minutes, stirring occasionally until thickened.
06 -
Reduce oven to 400°F. In a casserole dish, spread a layer of tomato sauce, then a layer of baked eggplant slices. Top with more sauce followed by vegan mozzarella and parmesan. Repeat layers, finishing with cheese on top.
07 -
Bake uncovered at 400°F for 20-25 minutes until cheese is melted and bubbly.
08 -
Let the dish rest for 10 minutes. Garnish with fresh basil or parsley before slicing and serving warm with optional crusty bread or salad.
# Handy Tips:
01 -
To enhance crispness, ensure eggplant slices are completely dried after salting. For even crunchier texture, double-coat eggplant by repeating breading steps.
02 -
For preventing soggy texture, bake eggplant on a wire rack placed over a baking sheet to maximize airflow.
03 -
Broil for the last 2-3 minutes for a golden cheese crust, watching closely to avoid burning.
04 -
Assemble up to one day ahead without final baking; store covered in refrigerator and bake prior to serving.