Instructions:
- Turn on the oven and warm it to 400 degrees.
- Grab two baking sheets and place parchment paper in it.
- Slice the eggplant into identical rounded slices and set them aside for later use.
- 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.
- Use another bowl, to mix the salt, pepper, and breadcrumbs.
- Take the eggplant pieces and cover them properly in the batter and then drop them into the breadcrumbs mixture.
- Cover the slice completely with the breadcrumbs.
- Put the slices into the baking tray and then bake them for almost half an hour.
Vegan cheese sauce:
- Take a pan, add olive oil, and heat it properly.
- 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.
- Add the onion powder, nutritional yeast, dijon mustard, garlic powder, black pepper, and salt.
- It will become thick after cooling.
Assembling:
- Take a 9×13 baking tray.
- Add the marinara sauce as the base.
- Now put the eggplant slices over it.
- Add a second coating of the marinara sauce.
- Pour a layer of cheese sauce over it.
- Put the leftover eggplant slices.
- Now add the remaining marinara and the cheese sauce over it and bake it for almost 20 minutes in the oven.
- 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
