Eggplant Parmesan {Vegan} | Recipe Cart | Recipe Cart

Ingredients

• FOR THE EGGPLANT:
• 2 Medium Eggplants. cut into 1/2" rounds
• 1 Tbl Salt (used to extract excess moisture from the eggplant prior to cooking)
• 2 C Panko Bread Crumbs
• Italian Seasoning (to taste (I used 1 Tbl))
• Salt and Pepper (to taste)
• 1 C Vegan Parmesan Topping (I love GO Veggie! brand)
• 1 C All Purpose Flour
• 2 Tbl Ground Flax mixed with 6 Tbl Water (allow to sit (preferably refrigerated) for about 10 minutes or so)
• Oil of your choosing
• 1 C Vegan Shredded Mozzarella (I use GO Veggie! here as well)
• FOR THE TOMATO SAUCE:
• 1 Jar of Prepared Marinara Sauce
• 1 tsp Oil of your choosing
• Minced Onion (to taste)
• Minced Garlic (to taste)
• 1/4 tsp Red Pepper Flakes
• Fresh Basil and/or parsley