Vegan Eggplant Parmesan Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 large eggplants (about 1.2kg total)</li><li class="ingredients-single-item">240g plain flour</li><li class="ingredients-single-item">3 tbsp nutritional yeast</li><li class="ingredients-single-item">250ml plant milk (soy or oat works best)</li><li class="ingredients-single-item">160g panko breadcrumbs</li><li class="ingredients-single-item">2 tsp dried Italian herbs</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">750ml marinara sauce (homemade or store-bought)</li><li class="ingredients-single-item">200g vegan mozzarella shreds</li><li class="ingredients-single-item">80g vegan parmesan-style cheese (or nutritional yeast mixed with ground almonds)</li><li class="ingredients-single-item">Fresh basil leaves for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13 inch) baking dish</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Shallow dishes for breading</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper. Slice the eggplants into 1cm thick rounds. Place them in a colander, sprinkle with salt and let them sit for 30 minutes. This draws out excess moisture and bitterness from the eggplant, resulting in a better texture and flavor in your finished dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggplant sweats, prepare your breading station. In one shallow dish, combine the flour with 1 tbsp nutritional yeast. In a second dish, pour the plant milk. In a third dish, mix the panko breadcrumbs with the remaining nutritional yeast, dried Italian herbs, garlic powder, ½ tsp salt, and black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pat the eggplant slices dry thoroughly with paper towels. Dip each slice first in the flour mixture, then the plant milk, and finally coat completely with the seasoned breadcrumb mixture, pressing gently to adhere. Place the breaded slices on the prepared baking sheets in a single layer.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drizzle or brush the olive oil over both sides of the breaded eggplant slices. Bake for 20 minutes, then flip the slices and bake for another 10-15 minutes until golden brown and crispy on both sides. The oil helps the eggplant develop a crispy exterior while remaining tender inside, mimicking the texture of fried eggplant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the oven temperature to 190°C (375°F). Spread a thin layer of marinara sauce (about 120ml) on the bottom of your baking dish. Arrange a single layer of the baked eggplant slices over the sauce, slightly overlapping them. Spoon about 200ml more marinara sauce over the eggplant layer, then sprinkle with 1/3 of the vegan mozzarella and 1/3 of the vegan parmesan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the layering process twice more, finishing with the remaining cheeses on top. The layering technique creates distinct strata that hold together when served, while allowing the flavors to meld during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the baking dish with aluminum foil (ensuring it doesn't touch the cheese) and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly and beginning to brown on top. This two-stage baking process ensures the casserole heats thoroughly while developing a perfectly golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let the casserole rest for at least 15 minutes before serving. This resting period is crucial as it allows the layers to set and makes for cleaner slices when serving. Just before serving, garnish with torn fresh basil leaves for brightness and aroma that complements the rich, savory casserole.</li></ol>