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
Instructions:
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.
