Vegan Eggplant Parmesan Recipe
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1/2 cup cornmeal
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1/2 cup vegan mozzarella cheese, shredded
- 1/2 cup vegan Parmesan cheese, shredded
- 1/4 cup tomato sauce
- 2 tablespoons chopped fresh basil
Instructions
Preheat oven to 375 degrees F. Grease a baking sheet with olive oil.
In a shallow bowl, combine the cornmeal, garlic powder, onion powder, salt, and pepper. Dip each eggplant slice into the cornmeal mixture, coating both sides. Place the slices on the prepared baking sheet and brush with olive oil.
Bake for 15 minutes, then flip the slices over and bake for an additional 15 minutes. Remove from the oven and top each slice with vegan mozzarella and Parmesan cheese. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top each slice with tomato sauce and fresh basil. Serve hot.
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