Vegan Eggplant Pa…Vegan Eggplant ParmigianaVegan Eggplant Parmigiana
Ingredients
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 (15-ounce) can crushed tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
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Steps
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- In a shallow bowl, mix together the flour, salt and pepper.
- Dip each eggplant slice into the flour mixture, coating both sides.
- Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in hot oil until golden brown on both sides; drain on paper towels.
- Arrange half of the fried eggplant slices in the prepared baking dish. Top with half of the crushed tomatoes and sprinkle with half of the garlic, oregano and basil.
- Repeat layering with remaining eggplant slices, tomatoes, garlic, oregano and basil. Season with salt and pepper to taste.
- Bake in preheated oven for 25 minutes or until lightly browned. Serve hot.
Tags
vegan
eggplant parmigiana
vegetarian
dinner
Italian
healthy
baked
gluten-free
nut-free
dairy-free
Copyright 2023 Ben Bergstein