Ingredients

• Eggplant2 pieces
• Olive oil1/3 cup
• Salt¼ tsp
• Spices, black pepper⅛ tsp
• BasilSprinkle
• ParsleySprinkle
• Spaghetti sauce / marinara4 cups
• Vegan mozzarella½ cup
• Vegan Parmesan1 cup

Steps

1. 1. Preheat the oven to 390 degrees F / 200 C. Line 2 baking sheets with parchment paper and set aside.
2. 2. Lightly brush the eggplant slices with oil on both sides and season with salt and pepper.
3. 2. Slice and serve with your favorite salad, steamed vegetables or garlic bread.
4. 3. Place on the prepared baking sheets and bake for 20 minutes.
5. 4. Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.
6. 5. To assemble the eggplant parmesan: Spread a thin layer of marinara sauce over the base of a deep 8×8 inch baking dish, cover with a layer of cooked eggplant.
7. 6. Cover the eggplant layer with a light coating of marinara sauce and a sprinkle of vegan parmesan cheese.
8. 7. Repeat until all marinara sauce, eggplant and parmesan cheese has been used up with the final layer on top being marinara sauce.
9. 8. Cover the top layer of marinara sauce with remaining parmesan and vegan mozzarella cheese.
10. 9. Bake for 20 minutes or until the top layer of cheese is a lovely golden brown. If you find the cheese is browning too quickly cover with a sheet of foil.
11. 10. Allow the eggplant parmesan to cool for 10 minutes before serving. Sprinkle with chopped parsley, chives or torn basil leaves.