Easy Sheet Pan Vegan Eggplant Parmesan
This vegan eggplant parmesan is absolutely delicious! It's baked in the oven making it a lighter take on this classic comfort dish!
Ingredients
Easy Sheet Pan Vegan Eggplant Parmesan
- 2 eggplants, sliced into ½ inch rounds
Vegan "Egg Wash"
- ½ cup almond milk
- 1 teaspoon cornstarch
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
Breading
- ¼ cup regular all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ⅓ cup bread crumbs
- ½ teaspoon salt
- 4 tablespoon "grated" vegan parmesan cheese
- 2 tablespoon italian seasoning
Other Ingredients
- 4 cup cooked spaghetti
- 1 25 ounce jar store-bought marinara
- olive oil spray
- parchment paper
Instructions
Easy Sheet Pan Vegan Eggplant Parmesan
- Preheat the oven to 400 degrees
- While the oven is warming, slice the eggplant into ½ inch rounds and use paper-towels to pat them dry
- Set the eggplant rounds aside and prepare your breading station. In a medium bowl, whisk the "egg wash" ingredients (almond milk, cornstarch, garlic powder, salt, and pepper") Set aside.
- In a separate bowl, mix the flour, breadcrumbs, vegan Parmesan, and italian seasonings. Set aside.
- Line a baking sheet with parchment paper and spray it with olive oil spray. Dip each eggplant round into the almond milk mixture and then into the breading mixture, and then place it onto the baking sheet. Repeat until all of the rounds are coated. Spray the tops of the eggplant with more olive oil spray.
- Bake for 15 minutes, remove from the oven, flip, and bake for another 15-20 minutes. The eggplant should be crispy and golden. Serve with cooked spaghetti and marinara and sprinkle with chopped parsley (spaghetti not counted in nutrition because it will vary based on sauce and pasta brand)
Nutrition
Calories: 152kcalCarbohydrates: 28gProtein: 6gFat: 2g
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