This easy and simple vegan recipe takes about an hour from start to finish and only have 5 ingredients. My husband absolutely loved them and the best part is there is no dairy, eggs or animal products of any kind yet it tastes very similar to eggplant parmesan. Let me know in the comments if you make it!
1 large eggplant, cut into slices
1 jar marinara sauce
Bag of Spinach
GF Seasoned Breadcrumbs (or plain breadcrumbs and add seasonings)
Elmhurst Plantbased Mylk (I used hazelnut, but you can use any kind)
INSTRUCTIONS //
Preheat Oven to 375.
Dip eggplant slices into the plantbased mylk on both sides, then dip into breadcrumbs on both sides.
Place all breaded slices on parchment lined baking sheets, top lightly with olive oil.
Bake for 20 minutes on both sides, flipping them halfway. Let cool.
Create stacks with the eggplant slices putting marinara and spinach in between each layer. Top off with marinara sauce and some nutritional yeast. You could also add in my Vegan Ricotta Cheese in the layers if you want to add more cheesiness.
Put back into the oven for 10 minutes before ready to eat.
If you are interested in trying out Elmhurst’s plantbased milks, I have a 10% OFF coupon you can use here. It is the cleanest plantbased milk I have ever tried and I absolutely love their products. xx