Ingredients
- 2 large eggplants sliced into 1/2-inch rounds
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1/4 cup nutritional yeast
- 2 teaspoons dried oregano
- 3 cups marinara sauce
- 1 cup dairy-free mozzarella cheese shredded
- Dairy-free Parmesan cheese grated, to taste
Instructions
- Preheat oven to 375°F. Salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
- Set up a dredging station with 3 separate bowls for almond milk, flour, and a mixture of panko, nutritional yeast, and oregano. Dip each eggplant slice in flour, then almond milk, then the breadcrumb mixture.
- Place breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping halfway through, until golden and crispy.
- In a baking dish, layer marinara sauce, baked eggplant slices, mozzarella, and Parmesan. Repeat layers and top with more cheese.
- Bake the assembled dish at 375°F for 20 minutes, or until the cheese is melted and bubbly.