Stuffed Eggplant Parmesan | Dinner
Updated: May 4
Slowly baking these breaded eggplant cutlets brings out the best flavor, but they can also be pan-fried in a bit of oil.
1 medium eggplant ½ teaspoon salt ¾ cup flour 1 teaspoon garlic powder ⅔ cup soymilk Egg replacer for 2 eggs 1½ cups bread crumbs 2 tablespoons Italian seasoning ¼ cup nutritional yeast 1½ cups marinara sauce
1. Slice eggplant into ¾"-thick slices and sprinkle with salt. Allow to sit for 10 minutes. Gently pat dry to remove extra moisture. 2. In a shallow bowl or pie tin, combine flour and garlic. In a separate bowl, whisk together the soymilk and egg replacer. In a third bowl, combine the bread crumbs, Italian seasoning, and nutritional yeast. 3. Coat each eggplant slice with flour/garlic, then carefully dip in the soymilk mixture, then coat with the bread-crumb mixture and place in a lightly greased casserole dish. 4. Bake for 20–25 minutes, then top with marinara sauce and return to oven until sauce is hot, about 5 minutes.