This healthy baked eggplant parmesan is gluten-free, vegan, and a powerfully delicious, filling main course. You can make it vegetarian by using actual parmesan cheese and real eggs. But why? This is so much healthier!
- 2 Large eggplants, cut into wheels just shy of a half-inch thick
- 1 C Gluten-free all-purpose flour (I used Cup-4-Cup; use your favorite)
- 1 C Just Egg egg substitute
- 1 t Water (or liquid from the eggplant)
- 2 C Gluten-free panko crumbs
- 1 C Vegan parmesan cheese, shredded (divided)
- 1 t Dried oregano
- 1 t Dried basil or 1/4 c. of fresh basil, cut into a chiffonade
- 24 oz. Marinara sauce (use your favorite), or crushed San Manzano tomatoes
- 1 T Kosher salt, plus some for seasoning
- 1 t Red chili flakes
- Extra basil leaves and cherry tomato halves for garnish, if you wish.
- Preheat the oven to 375°; line two baking pans with Silpats or lightly greased foil.
- Salt the eggplant wheels, place them into a colander, then place that in a clean sink or into another bowl for 30 minutes so the eggplant can drain. OPTIONAL: reserve the collected liquid.
- Press slices between paper towels to remove moisture and salt—don’t rinse! Put them into a microwave-safe bowl lined with paper towels and microwave on high for 30 seconds. Check the slices—they should be slightly dehydrated. If they aren’t, go for another 30 seconds. But no more.
- Add the flour to a wide shallow bowl (a pie pan also works).
- In a separate wide shallow bowl or pie pan, whisk a teaspoon of water or reserved eggplant liquid into the JUST EGG mix.
- Mix the panko, half of the Vegan parmesan cheese, oregano, red pepper and black pepper into another wide shallow bowl.
- Do the classic egg-wash three-step:
- Coat each eggplant wheel completely in the flour, shaking off the excess.
- Then, dip each wheel into the egg-wash, submerging completely, then draining well.
- Coat both sides of the wheel with the panko mixture.
- Place them on the baking sheets so they are evenly spaced and not touching.
- Bake 30 minutes; remove from the oven and cool, rotating half-way through baking.
- Meanwhile, line the bottom of a heat-proof glass baking dish with the marinara and sprinkle with basil.
- Nestle each baked eggplant slice into the marinara. Cover with a thin layer of sauce and basil, add another layer of eggplant wheels until the pan is filled and the sauce is used up.
- Top with the remaining vegan parmesan.*
- Bake at 375° for 35 minutes. Remove foil, bake for 10 more minutes.
- Top with extra slices of basil and cherry tomatoes (optional).
- Serve warm.
*NOTE: TO FREEZE AND BAKE LATER, STOP AT STEP 12. COVER TIGHTLY WITH PLASTIC WRAP AND STORE IN FREEZER FOR UP TO THREE MONTHS. TO SERVE, DEFROST AND CONTINUE WITH RECIPE STEPS.
- It may take some practice to get the microwave-eggplant-dehydration thing right because every eggplant is different. Try a couple of individual wheels first to tune your timing.
- Yes, you can fry the wheels instead of baking them. Adding shredded mozzarella on top would make it extra decadent.
- If you aren’t using the eggplant juice, you can lay the wheels out on a large baking rack (with paper towels below) instead of a colander. Salt both sides with kosher salt and leave to drain, flipping them halfway through.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Keywords: vegan eggplant, eggplant parmesan, vegan eggplant recipes, vegan eggplant parmesan, vegan breaded eggplant