Vegan Eggplant Parmesan
Introduction
This vegan eggplant parmesan is a delicious, hearty dish that is perfect for a winter meal. The eggplant is baked with a crispy breadcrumb topping, and is served with a simple tomato sauce. This dish can be made ahead of time and reheated, making it a great option for busy weeknights.
Ingredients
1 large eggplant, sliced into 1/2-inch rounds
1 cup breadcrumbs
1/4 cup olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper
1 cup tomato sauce
1/4 cup vegan parmesan cheese
Method
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a bowl, combine the breadcrumbs, olive oil, Italian seasoning, garlic powder, salt and pepper.
3. Place the eggplant slices on a baking sheet and top with the breadcrumb mixture.
4. Bake for 25 minutes, or until the eggplant is tender and the breadcrumbs are golden brown.
5. Serve with the tomato sauce and vegan parmesan cheese.
Potential changes & improvements
If you want a bit more of a cheesy flavor, you could add nutritional yeast to the breadcrumb mixture. For a bit of spice, you could also add red pepper flakes to the breadcrumbs.
What other food it works well with
This eggplant parmesan goes well with a simple green salad and some crusty bread.
Common Mistakes
One common mistake when making eggplant parmesan is to slice the eggplant too thin. If the slices are too thin, they will cook too quickly and become mushy. Another mistake is to not cook the eggplant long enough. Eggplant should be cooked until it is tender but not falling apart.
Nutritional Information
This vegan eggplant parmesan is a hearty, satisfying dish that is packed with nutrients. Eggplant is a good source of fiber, vitamins C and K, and manganese. Tomato sauce is a good source of lycopene, a powerful antioxidant. This dish is also high in protein and healthy fats.