Mouthwatering Vegan Italian Brunch: Delight in Our Exquisite Eggplant Parmigiana Bake!

Allergens

Soy, Wheat

Ingredients

• 1. Fresh eggplants (6 medium) 2. Dairy
• free mozzarella cheese (2 cups, shredded) 3. Vegan parmesan cheese (1 cup, grated) 4. Fresh basil leaves (1/2 cup, chopped) 5. Organic tomato sauce (3 cups) 6. Nutritional yeast (1/2 cup) 7. Olive oil (1/4 cup) 8. Whole wheat breadcrumbs (1 1/2 cups) 9. Garlic cloves (4, minced) 10. Salt and black pepper (to taste) 11. Sugar (1 tsp)

Instructions

1. Preheat your oven to 375°F (190°C). Slice the eggplants into 1/2 inch thick rounds, and arrange them on paper towels to remove excess moisture.
2. In a large mixing bowl, combine breadcrumbs, dairy free mozzarella, vegan parmesan, chopped basil leaves, salt, pepper, and nutritional yeast. Stir well to blend the flavors.
3. In a separate bowl, mix together organic tomato sauce, minced garlic, sugar, salt, and pepper. Set aside.
4. Lightly oil a 9x13 inch baking dish. Dip each eggplant slice into the tomato sauce mixture, then coat with the breadcrumb mixture. Arrange the coated eggplants in layers in the prepared baking dish. Top each layer with additional sauce and cheese mixtures.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 20 minutes, or until the top layer of eggplants is tender and golden brown.
6. Allow the Eggplant Parmigiana Bake to cool slightly before serving. Garnish with fresh basil leaves.

Chef’s Insight

This Eggplant Parmigiana Bake is perfect for entertaining vegan guests at your Italian brunch. The combination of flavors and textures will impress even the most discerning palates.

Notes

Feel free to add a layer of vegan ricotta cheese for added creaminess.