Eggplant Parmesan Recipe

Eggplants: The main ingredient, providing a hearty base for the dish.

Breadcrumbs: Used to coat the eggplant slices, adding a crispy texture.

Almond milk: A plant-based milk alternative used for dipping the eggplant slices.

Marinara sauce: A rich tomato sauce that adds depth and flavor.

Vegan mozzarella cheese: A dairy-free cheese that melts beautifully.

Nutritional yeast: Adds a cheesy flavor and is a good source of B vitamins.

Dried oregano: An herb that adds a Mediterranean flavor.

Dried basil: Another herb that complements the oregano and enhances the overall taste.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Salt: Used to draw out moisture from the eggplant and to season the dish.

Pepper: Adds a bit of heat and enhances the other flavors.

When preparing eggplants for this recipe, after slicing and salting them, place the slices on a wire rack over a baking sheet. This allows the moisture to drain away from the eggplants more effectively, preventing them from becoming soggy. Additionally, pat the slices dry with a paper towel before coating them in the breadcrumb mixture to ensure a crispier texture.

• Eggplants - Substitute with zucchini: Zucchini has a similar texture and can be sliced into rounds, making it a great alternative for layering in the dish.

• Breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be made gluten-free if needed.

• Almond milk - Substitute with soy milk: Soy milk has a neutral flavor and similar consistency, making it a good plant-based milk alternative.

• Marinara sauce - Substitute with crushed tomatoes with Italian seasoning: Crushed tomatoes with added Italian seasoning can mimic the flavor profile of marinara sauce.

• Vegan mozzarella cheese - Substitute with cashew cheese: Cashew cheese can be made to melt and stretch similarly to vegan mozzarella, providing a creamy texture.

• Nutritional yeast - Substitute with ground sunflower seeds: Ground sunflower seeds can add a nutty flavor and some nutritional benefits, though the taste will be slightly different.

• Dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in the same quantity.

• Dried basil - Substitute with dried parsley: Dried parsley provides a mild flavor and can be used as a substitute in the same quantity.

• Garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will be slightly different.

• Salt - Substitute with tamari: Tamari adds a salty flavor and can also contribute a bit of umami.

• Pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used sparingly to replace black pepper.

• Allow the eggplant parmesan to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled eggplant parmesan into an airtight container. For best results, use a container that fits the dish snugly to minimize air exposure.
• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The eggplant parmesan will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Wrap the eggplant parmesan tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen eggplant parmesan can be stored for up to 2-3 months.
• When ready to reheat, if refrigerated, preheat your oven to 350°F (175°C) and bake for 15-20 minutes until heated through. If frozen, allow it to thaw in the refrigerator overnight before reheating.
• For a quicker reheating option, you can use a microwave. Place a portion of eggplant parmesan on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• To maintain the crispy texture of the breaded eggplant, consider reheating in an oven or toaster oven rather than a microwave.
• If you notice any off smells, discoloration, or mold, discard the eggplant parmesan immediately to avoid foodborne illness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover eggplant parmesan in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.

• Microwave Method: Place a portion of the eggplant parmesan on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through. If it's not hot enough, continue heating in 30-second intervals until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Place the eggplant parmesan in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the eggplant parmesan in the air fryer basket, ensuring they are not overlapping. Heat for about 5-7 minutes or until warmed through and crispy on the outside.

• Oven: Used to preheat to 375°F (190°C) and bake the eggplant slices and the layered dish.

• Knife: Essential for slicing the eggplants into ¼ inch rounds.

• Cutting board: Provides a stable surface for slicing the eggplants.

• Mixing bowl: Used to mix the breadcrumbs, nutritional yeast, oregano, basil, garlic powder, salt, and pepper.

• Baking sheet: Needed to place the coated eggplant slices for baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Baking dish: Used to layer the marinara sauce, baked eggplant slices, and vegan mozzarella cheese.

• Measuring cups: Necessary for measuring out the breadcrumbs, almond milk, marinara sauce, and shredded vegan mozzarella cheese.

• Measuring spoons: Used to measure the nutritional yeast, dried oregano, dried basil, garlic powder, salt, and pepper.

• Spatula: Helpful for flipping the eggplant slices halfway through baking.

• Tongs: Can be used to dip the eggplant slices into almond milk and coat them with the breadcrumb mixture.

• Cooling rack: Optional, but can be used to let the baked eggplant slices cool slightly before layering in the baking dish.

Pre-slice and salt the eggplant: Slice and salt the eggplant ahead of time to draw out moisture, saving you prep time later.

Use pre-made marinara sauce: Opt for a high-quality, store-bought marinara sauce to cut down on cooking time.

Pre-shredded vegan cheese: Buy pre-shredded vegan mozzarella to avoid the extra step of shredding it yourself.

Batch the breadcrumb mixture: Mix a large batch of the breadcrumb mixture and store it for future use.

Double the recipe: Make a double batch and freeze half for a quick meal later.