This eggplant parmesan recipe is as easy as they get! Only 5 ingredients are required to make this egg and dairy-free baked eggplant. Pair with some pasta and try this recipe for a healthy weeknight meal!
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or Silpat and set aside.
Cut eggplant into 1/4-inch slices and place them on paper towels or a kitchen towel.
Sprinkle salt on the eggplant slices and let sit for 10 minutes.
Using a paper towel or kitchen towel, blot excess salt and water off the eggplant.
Create an assembly line. On one plate add flour. On another plate, mix together breadcrumbs and Italian seasoning. Pour almond milk into a bowl.
Take an eggplant slice and dip in flour on both sides, then dunk in almond milk, then coat with breadcrumbs. Place on the baking sheet. Repeat with all the eggplant slices.
Bake for 20 minutes. Flip and bake for an additional 2-3 minutes.
Serve with pasta, marinara, and top with parmesan cheese (or vegan cheese).
To reheat, microwave or heat in a 350F oven until heated through.Leftovers keep in the fridge for 3-5 days.Leftovers can also be stored in an airtight container in the freezer.Use nutritional yeast or make your own vegan parmesan cheese to top the eggplant parm!