Make your dinner special with this vegan Eggplant Parmesan made with homemade plant-based parmesan and mozzarella cheeses for a delicious and wholesome meal.
Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
Liberally sprinkle salt over the sliced eggplant and place in a colander over the sink. Let them set for 30 minutes. This will remove any bitterness from the eggplant.
Transfer eggplant to a paper towel and top with another paper towel to remove any excess liquid.
In a shallow dish combine the chickpea flour and water, whisking together until thick and smooth. In a separate shallow dish combine the Panko bread crumbs, vegan parmesan, and oregano.
Taking one sliced eggplant at a time, dip it in chickpea flour mixture until it's fully submerged. From there, dip the eggplant int the panko mixture, making sure each side is completely covered in bread crumbs. Place breaded eggplant on the prepared baking sheet and continue the process until all the eggplant slices are breaded.
Bake for 30 minutes, until lightly brown and crispy, flipping halfway through. Remove from the oven and let cool.
Combine all the ingredients in a high-powered blender and blend until completely smooth.
Transfer to a saucepan heated over medium heat. While the cheese sauce heats, stir constantly with a large wooden spoon. Within 2-3 minutes the cheese will start to get very thick. Keep stirring until the cheese begins to move together, separating from the sides of the pan, while stirring.
Remove from heat and let cool while preparing the other ingredients.
Spread 1/2 cup of marinara sauce evenly in the bottom of a 7x11 baking pan. Place 8 breaded eggplant over top, layering them slightly over one another. Top eggplant with 1/2 cup of marinara. Using a spoon, scoop about 1 heaping tbsp of mozzarella over each of the eggplants. Top with remaining eggplants, marinara, and mozzarella one more time. Sprinkle about 2 tbsp of vegan parmesan over the top.
Cover with foil and bake for 35 minutes. Remove foil and bake another 10 minutes until the sauce underneath starts to boil.
Remove from oven and let it set 10 minutes before sprinkling with basil and serving.
Serving and Storing - Serve eggplant parmesan immediately with a Caesar Salad and crusty bread. Alternatively, you can serve eggplant parmesan over noodles for a heartier meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make in Advance - If you don't plan on eating this eggplant parmesan right away, it can be stored in the freezer before baking. To store it, tightly wrap it in plastic wrap and place it in the freezer. When you're ready to bake, place it in the refrigerator the night before to let it thaw then bake it according to the directions below. It may take a few minutes longer to bake as the eggplant parmesan will be chilled.
Variations - For a gluten-free option, use gluten-free panko bread crumbs instead.