- 2 large eggplants, sliced into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegan mozzarella cheese, shredded
- 1/2 cup vegan parmesan cheese, grated
- Preheat oven to 400 degrees F (200 degrees C).
- In a shallow dish, combine flour, salt, and pepper.
- Dip eggplant slices in flour mixture, coating both sides.
- Heat olive oil in a large skillet over medium heat.
- Cook eggplant slices in batches until golden brown on both sides, about 2 minutes per side.
- Drain eggplant slices on paper towels.
- In a large saucepan, combine crushed tomatoes, onion, garlic, oregano, basil, salt, and pepper. Bring to a simmer and cook for 20 minutes, or until thickened.
- To assemble eggplant Parmesan, spread a layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Top with a layer of eggplant slices, then another layer of marinara sauce.
- Sprinkle with vegan mozzarella and parmesan cheeses.
- Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.
- Let cool for 10 minutes before serving.
