Vegan Eggplant Parmesan

Instructions:

1. Turn on the oven and warm it to 400 degrees.
2. Grab two baking sheets and place parchment paper in it.
3. Slice the eggplant into identical rounded slices and set them aside for later use.
4. Use a bowl, and mix in the cayenne pepper, black pepper, salt, oregano, thyme, onion powder, cornstarch, garlic powder, all-purpose flour, and soy milk and combine them to make a batter.
5. Use another bowl, to mix the salt, pepper, and breadcrumbs.
6. Take the eggplant pieces and cover them properly in the batter and then drop them into the breadcrumbs mixture.
7. Cover the slice completely with the breadcrumbs.
8. Put the slices into the baking tray and then bake them for almost half an hour.

Vegan cheese sauce:

1. Take a pan, add olive oil, and heat it properly.
2. Add the all-purpose flour into it and cook for a few minutes then add the soy milk into it and stir continuously until it becomes thick.
3. Add the onion powder,  nutritional yeast, dijon mustard, garlic powder, black pepper, and salt.
4. It will become thick after cooling.

Assembling:

1. Take a 9×13 baking tray.
2. Add the marinara sauce as the base.
3. Now put the eggplant slices over it.
4. Add a second coating of the marinara sauce.
5. Pour a layer of cheese sauce over it.
6. Put the leftover eggplant slices.
7. Now add the remaining marinara and the cheese sauce over it and bake it for almost 20 minutes in the oven.
8. After baking top it with fresh basil and black pepper.

Notes:

• Nutritional yeast is the optional thing, it gives your sauce an extra cheesy texture.
• It is not safe to keep this recipe in the freezer but you can save it for 5 days in the refrigerator.

Nutritional facts:
Calories: 409

Protein: 13g

Fat: 8g

Carbohydrates: 55g

Fat: 16g