Sheet Pan Eggplant Parmesan

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"Vegan & Gluten Free (Option) EASY SHEET PAN 🍆EGGPLANT PARMESAN 🍝 w/ #sponsored @ifyoucare_usa & @thefeedfeed Are you looking for a QUICK & EASY WEEKNIGHT RECIPE that’s absolutely delicious? How about one that’s nutritious and reminds you of your FAVORITE ITALIAN MEAL? Give this vegan & gluten free (option) Eggplant Parmesan a try! It’s a SHEET PAN DISH which means NO FRYING! I used parchment paper from #ifyoucare to pull off this mouthwatering feast. I love using their products because they’re eco friendly 🌎 , and their papers are made from unbleached and recycled material! Be sure to check them out on Amazon & try this MOUTH WATERING FAMILY-FRIENDLY DISH! #eggplantparmesan #vegandinnerrecipes #glutenfreedinnerrecipes #feedfeed #weeknightdinners #sheetpanrecipes #ifyoucare"
-- @peanutbutterandjillybeans
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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 2

Recipe Card

ingredients

For the "Egg Wash":

ingredients

  • 1/2 cup almond milk
  • 1 teaspoon cornstarch
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper

For the Breading:

ingredients

  • 1/4 cup all-purpose flour, or gluten free all-purpose flour
  • 1/3 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 cup vegan parmesan cheese, grated
  • 2 tablespoons Italian seasonings

For Serving:

ingredients

  • 1 pound spaghetti, cooked according to package instructions
  • 1 (25-ounce) jar store-bought marinara sauce
  • Fresh parsley, for garnish

Method

  • Step 1

    Preheat the oven to 400˚F.

  • Step 2

    While the oven is warming, slice the eggplant into 1/2-inch rounds and use paper-towels to pat them dry.

  • Step 3

    Set the eggplant rounds aside and prepare your breading station. In a medium bowl, whisk the "egg wash" ingredients (almond milk, cornstarch, garlic powder, salt, and pepper") Set aside.

  • Step 4

    In a separate bowl, mix the flour, breadcrumbs, vegan Parmesan, and Italian seasonings. Set aside.

  • Step 5

    Line a baking sheet with If You Care Parchment Paper and spray it with olive oil spray. Dip each eggplant round into the almond milk mixture and then into the breading mixture, and then place it onto the baking sheet. Repeat until all of the rounds are coated. Spray the tops of the eggplant with more olive oil spray.

  • Step 6

    Bake for 15 minutes, remove from the oven, flip, and bake for another 15-20 minutes. The eggplant should be crispy and golden. Serve with cooked spaghetti and marinara and sprinkle with chopped parsley.