Vegan Eggplant Parmesan
Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F. Spray an 8-inch-square baking dish with cooking spray.Advertisement
Whisk egg replacer and water in a shallow dish. Combine breadcrumbs and 1/2 teaspoon each basil and oregano in another shallow bowl. Dip each eggplant slice in the liquid, then press in the breadcrumbs.
Remove the heated baking sheet from the oven and add oil, tilting to coat. Arrange the prepared eggplant pieces on it (don't let the pieces touch). Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices and continue baking until golden brown, about 15 minutes more.
Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.
Spread 1 cup of the tomato sauce in the prepared baking dish. Arrange 6 eggplant slices on top (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with 1/2 cup cheese and 1 1/2 teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and nutritional yeast.
Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.
To make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.
5 fat, 3 1/2 vegetable, 1 starch