This melt-in-your-mouth vegan version of eggplant parmesan is so easy and so delicious. It’s so easy that this is the only recipe my dad, who is just learning how to cook, consistently and reliably cooks. It’s so delicious that he makes it almost every week (as do I), and it never gets old! It’s also cheap and super nutritious. Win-win-win-win!
Note: This makes enough for two people. If you are making the dish for more, just add 1 eggplant per person. You’ll also need more marinara sauce.
5. Spray the slices with olive oil, using a Misto
Mistos are great. I bought mine at Wegmans for about $10, but you can also buy them online on Amazon here. The basic idea is that instead of using some sort of aerosol can cooking spray, you fill the Misto with olive oil. You then use a “pump” at the top to create air pressure, which allows you to spray an even amount of olive oil on veggies, stir fries, etc. I use it ALL the time!
6. Broil the eggplant slices for 5-7 minutes, until browned. Flip, and broil for another 5-7 minutes. I only have one baking sheet, so for 2 eggplants, I do this in 2 batches. If you have 2 baking sheets, you can do it all at once!
7. Remove the eggplant slices from the baking sheet. Leave the tinfoil on and layer the ingredients as follows:
8. Switch the oven from the broiler to 425 degrees. Bake for about 20-25 minutes.
Let cool for a few minutes, place on salad greens (if you’d like), and enjoy!!!