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Instructions

Follow these steps for perfect results

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants and sprinkle both sides with salt. Allow them to sit for 15 minutes to draw out moisture.
3. In one shallow bowl, mix the flour, salt, pepper, and garlic powder.
4. In a second bowl, pour in the plant milk.
5. In a third bowl, combine the breadcrumbs and dried oregano.
6. Rinse the eggplant slices to remove excess salt and pat them dry with a paper towel.
7. Dip each eggplant slice first into the flour mixture, then into the plant milk, and finally coat in the breadcrumb mixture.
8. In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown.
9. In a baking dish, spread a thin layer of marinara sauce, then layer half of the fried eggplant slices.
10. Spread half of the remaining marinara sauce over the eggplant and sprinkle with half of the vegan cheese.
11. Repeat the layers with the remaining eggplant, marinara sauce, and vegan cheese.
12. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
13. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Health Benefits

Nutritional advantages of this recipe

• Calories: 350
• Protein: 10g
• Fat: 15g