Vegan Eggplant Parmesan

Ingredients

EGGPLANT PARMESAN

• 2  medium eggplant (as narrow as possible)*
• 1/4 cup unbleached all-purpose flour (or other flour of choice - GF for gluten-free eaters)
• 1 cup panko bread crumbs (GF for gluten-free eaters)
• 2 Tbsp vegan parmesan + more for serving (or sub 1 Tbsp nutritional yeast)
• 1 bag vegan shredded mozzarella cheese        
• 1 tsp dried oregano (or 2 tsp fresh)
• 1/4 tsp sea salt      
• egg replacer (for 3 eggs)                

PASTA + SAUCE

• 8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten-free)
• 2 cups marinara sauce

Instructions

1. Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
2. Let eggplant rest for 20 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
3. In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
4. Prepare your dipping stations by placing Just Egg and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.
5. Once thoroughly dry, dip eggplant slices in egg replacer, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.
6. While eggplant is browning in the oven, prepare marinara. I prefer adding my tomato sauce and spices to a serving bowl and microwaving to warm, but you could also heat it on the stove. Set aside.
7. Fry eggpant in olive oil to crip up the outside. It is done when eggplant is crispy and a fork goes easily into the thickest piece,
8. Once done cooking, drain pasta and cover with a towel to keep warm.  
9. Choose serving style:
1. Dipping: Serve marinara on the side, and dip the eggplant into the sauce. This keeps the eggplant more crispy. 
2. Casserole: start layering the eggplant in a baking dish. First a layer of sauce, then eggplant, then sauce, and cheese. Repeat. Cover with tin foil.
3. Cook in oven for 30 minutes. Pull off tin foil, sprinkle with rolled and sliced fresh basil, then cook for 10 more minutes.
4. Let sit for 15-20 minutes before serving.
10. Enjoy!