Ingredients

The following ingredients have 6 Servings
  • 1 cup unflavored soy or almond milk
  • 1/4 cup ground flaxseeds
  • 1/4 teaspoon salt
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • Few dashes black pepper
  • 1/2 cup all-purpose flour
  • 1 1/2 pounds eggplant, (1 large or 2 small, salted if necessary, and sliced into 1/2-inch thick rounds)
  • Olive oil ((about 1/4 to 1/3 cup, but use as much as you need))
  • 3-4 cups marinara sauce, (store bought or homemade)
  • 2 cups vegan mozzarella cheese, (store-bought (shredded) or homemade (thinly sliced))
  • Cashew Parmesan

Instruction

  • Whisk all of the batter ingredients together in a small bowl.
  • Stir the breading ingredients together in a separate small bowl.
  • Place the flour for dredging in a third small bowl.
  • Preheat the oven to 350°.
  • Generously coat the bottom of a large skillet with olive oil (2 to 3 tablespoons) and place it over medium heat. Give the oil a few minutes to heat up.
  • Grab an eggplant slice and dip each side into the flour to coat. Transfer the slice to the batter, coating each side, then to the breading, coating each side.
  • Place the eggplant slice into the hot skillet. Repeat with additional slices, placing as many as will fit into the skillet without crowding.
  • Fry the eggplant slices for 4-5 minutes on each side, until golden and crispy. Transfer the slices to a paper towel-lined plate to drain.
  • Add oil to the skillet as needed, and repeat the frying process until all of the eggplant slices are used, working in as many batches as is needed.
  • Ladle about one third of the marinara sauce onto the bottom of a 9 x 13 inch baking dish. Arrange about half of the eggplant slices over the sauce.
  • Ladle another third of the sauce over the eggplant, then arrange the cheese on top.
  • Arrange the remaining eggplant slices over the cheese, then top them with the remaining sauce.
  • Place the dish into the oven and bake, uncovered, until bubbly, 25-30 minutes.
  • Remove the dish from the oven and allow it to sit for 5-10 minutes before cutting. Divide onto plates and sprinkle with cashew Parmesan, if you like. Serve.