Easy Baked Vegan Eggplant Parmesan Recipe
This simple 5-ingredient vegan eggplant parmesan recipe is light, wholesome, and baked to perfection! Perfect for a meatless meal.
Ingredients
- 1 small-medium sized eggplant cut into ½ inch slices
- 1 large tomato cut into ½ inch slices
- 1 tablespoon chopped fresh basil divided
- 1 tablespoon nutritional yeast divided
- ¼ cup shredded vegan mozzarella cheese
Instructions
- Prepare ingredients by cutting the eggplant and tomato into ½ inch slices.
- Optionally, salt each generously and let sit for up to an hour. Rinse gently, pat dry, and set aside.
- Line slices of eggplant up on a baking sheet. Brush each side with olive oil and season with salt and pepper. Bake at 425F for 20 minutes, flipping once halfway through.
- Lower oven temperature to 350F and prepare a 9x13 baking dish. Place half of the eggplant in the baking dish and sprinkle with basil and nutrition yeast. Top with tomato slices and additional seasoning. Continue to layer then finish with shredded cheese.
- Bake for 25-30 minutes, or until vegan cheese is melted. Enjoy warm!
Notes
Store leftovers covered in the fridge for up to 5 days. Reheat in the oven or microwave.
