Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant
  • 6 tbsp olive oil
  • 2 eggs
  • 1 cup gluten-free breadcrumbs
  • 32 oz marinara sauce
  • 1/3 cup shedded vegan cheese* (for dairy-free)
  • 1 tbsp dried oregano
  • salt and pepper, (to taste)

Instruction

  • Start by slicing the eggplant into equal size rounds. Season with salt and pepper to taste and set aside.
  • Beat the eggs and transfer to a shallow dish. Also pour the gluten-free breadcrumbs onto a shalllow dish. Set aside.
  • Heat 1/2 tbsp olive oil in a large skillet.
  • Dip eggplant slices one by one in egg and then breadcrumbs, dip both sides, then fry in skillet until light brown. As you move through the slices of eggplant add more oil to the skillet, as the oil will dry up quickly. You will use up to 2-3 tbsp of olive oil in the process.
  • Prepare a baking dish by adding 2 tbsp olive oil and about 1/4 of the marinara sauce to the bottom of the dish. This will prevent the eggplant from stick to the bottom of baking dish.
  • As the eggplant slices are lightly browned, transfer them to prepared baking dish. After each layer of eggplant add more marinara sauce, a handful of shredded cheese* (use vegan cheese for vegetarian) and a pinch of dried oregano. Do this until you have used all the eggplant slices.
  • Baking eggplant parmesan at 400F for 30 minutes. Garnish wth fresh parsley and serve.