Baked Eggplant Parmesan done GSDF Style!Tender eggplant rings layered with a hearty tomato sauce and vegan mozzarella cheese is a warm, tasty comforting meal to the end of a long day. I have found that by brushing avocado oil over each side of each slice and baking it at a high temperature first that it removes any bitterness and the eggplant holds the shape for the stacks.
1 large eggplant, cut into 1-inch rings
2 cups marinara sauce
1 cup vegan mozzarella cheese
3 tablespoons avocado oil
1 teaspoon salt
fresh ground black pepper
Heat the oven to 425 degrees F.
Slice the eggplant into 1-inch rings.
Brush avocado oil over both sides, sprinkle with the salt and pepper on both sides and put on a parchment sheet on a baking sheet.
Bake 10 minutes. Turn the rings over and bake another 5 minutes. Remove from oven and let cool.
In a small baking dish, pour 1/2 cup of the marinara sauce.
Lay 3 of the largest eggplant rings on the sauce side by side. Cover each piece with a spoonful of marinara sauce and a tablespoon of vegan cheese. Add another layer and repeat until you get 3 high. Then top with remaining sauce and sprinkle cheese over the top.
Bake uncovered 50 minutes in a 350 degree F oven. Serve the stacks.