Eggplant parmigiana is one of my favorite things to order from my local pizzeria but making it at home is daunting. I try to steer away from fried foods so I created a healthy alternative. It’s vegan, baked and absolutely delicious!
Start by cutting the eggplant in 1/3 inch slices. Salt generously on both sides. Let sit for 20 minutes, this will pull out the moisture so that when they bake, the eggplant comes out nice and crispy.
Pre-heat oven to 400o . Pat down the excess liquid from the eggplant and transfer to baking sheet. Optional: line with parchment paper for easy clean-up.
Season both sides with salt, pepper, italian seasoning, garlic powder, onion powder, and generous amounts of olive oil for a nice crisp texture.
Place in preheated oven and bake for 20 minutes and then flip and bake for another 20 minutes.
Top with vegan parmigiana and enjoy on it’s own or with your favorite pasta.
Looks amazing. Here in the UK we don’t use eggplant (aubergine) much. But I will make a point of trying this recipe. Thanks very much for sharing it