A crispy, cheesy, comforting Italian-style dish made completely dairy-free and egg-free. The eggplant is baked instead of fried, making it lighter but still crunchy and satisfying.
Serves
4–6
Ingredients
Eggplant
- 2 medium eggplants
- 1 tsp salt
Crispy Coating
- 120 g plain flour
- 240 ml unsweetened plant milk
(soy or oat work best) - 150 g breadcrumbs
(panko gives extra crispiness) - 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
Sauce
- 500 ml marinara or tomato sauce
- 2 garlic cloves, minced
- 1 tsp olive oil
- ½ tsp oregano
- Salt and pepper to taste
Vegan Cheese Layer
- 150–200 g vegan mozzarella, shredded
- 2 tbsp vegan parmesan or extra nutritional yeast
Optional Garnish
- Fresh basil
- Chili flakes
- Chopped parsley
Instructions
1. Prepare the eggplant
Slice eggplants into:
- 1–1.5 cm rounds
Lay slices on a tray or towel.
Sprinkle lightly with salt.
Let sit:
- 20–30 minutes
This removes excess moisture and bitterness.
Pat dry thoroughly.
2. Prepare coating stations
Bowl 1
Flour
Bowl 2
Plant milk
Bowl 3
Mix together:
- breadcrumbs
- nutritional yeast
- garlic powder
- Italian seasoning
- paprika
- pepper
3. Bread the eggplant
Dip each slice:
- into flour
- into plant milk
- into breadcrumb mixture
Press coating firmly so it sticks well.
Arrange on a lined baking tray.
4. Bake until crispy
Preheat oven to:
- 220°C (425°F)
Lightly spray or brush eggplant with oil.
Bake:
- 20 minutes
Flip slices carefully.
Bake another:
- 15–20 minutes
Until:
- golden
- crispy
5. Prepare sauce
While eggplant bakes:
Heat olive oil in a saucepan.
Cook garlic for 30 seconds.
Add marinara sauce and oregano.
Simmer:
- 5–10 minutes
Season to taste.
6. Assemble
In a baking dish:
Spread a little sauce on the bottom.
Layer:
- crispy eggplant
- sauce
- vegan mozzarella
Repeat layers.
Finish with:
- cheese
- vegan parmesan/nutritional yeast
7. Final bake
Bake at:
- 200°C (390°F)
for:
- 20–25 minutes
Until:
- bubbling
- golden on top
Let rest:
- 10 minutes before serving.
Serving Suggestions
Serve with:
- spaghetti
- garlic bread
- green salad
- roasted vegetables
Storage
Fridge
Keeps:
- 4 days
Freezer
Freeze portions up to:
- 2 months
Reheat in oven for best crispiness.
Tips for Extra Crispiness
- Use panko breadcrumbs
- Don’t overcrowd the tray
- Bake on a wire rack if possible
- Spray lightly with oil before baking
- Serve immediately after baking
Variations
Gluten-Free
Use:
- gluten-free flour
- gluten-free breadcrumbs
Spicy Version
Add:
- chili flakes
- spicy marinara
