Eggplant parm is such a great dish because eggplant is a great meat replacer and can hold so much flavor. It has that chewy, satisfying texture and if you add a crunchy breadcrumb layer it makes it even better. As it bakes the breadcrumbs help thicken the sauce and the cheese melts and it makes a hearty, comforting, and pretty healthy meal. This time I mixed it up and added zucchini and mushrooms as well because the more veggies, the better, right? I think so, plus it added different textures and flavors as well. I served it on top of whole wheat spaghetti and it was wonderful. Even my very non-vegan grandma was a fan!
2 large eggplants, sliced 1/4 inch thick
10 oz baby Bella mushrooms, cleaned and sliced
1 large zucchini, halved and sliced long ways
2 cups panko breadcrumbs
2 tsp garlic powder, 1 tsp oregano, salt and pepper
1 c almond milk
3 cups Rao’s marinara sauce or your favorite marinara
1 cup vegan mozz cheese
1/2 cup vegan parmesan, I use Trader Joe’s or Violife brand
1. Preheat oven to 450 and start breading the eggplant. Mix the spices into the panko and add to one bowl and the almond milk in another. Dip each slice in the bowl of almond milk, then bread each round in the panko mixture. It will probably take two large sheet pans, and bake for 10-15 minutes flipping once. Turn the oven down to 375.
2. Sauté mushrooms and zucchini until tender and set aside.
3. In a 9×13 casserole dish, add a layer of marinara, layer of baked eggplant, layer of mushrooms, then marinara, and half of the cheeses. Add a layer of the zucchini, the rest of the eggplant, marinara, and cheeses. Cover with foil and bake on 375 for 30 minutes then uncover for another 15 minutes.