|A saucy and very flavorful vegan eggplant parmigiana.|
|Time||2 hours, but mostly hands off|
|Directions||Slice the eggplant lengthwise in ¼-inch strips and arrange in a single layer on the baking sheets. Salt both sides and let sit for 20 minutes, then rinse and pat dry.
Preheat oven to 425.
Wash and dry the baking sheets. Brush both sides of the eggplant slices with oil and arrange in a single layer, then bake for 12-14 minutes, until starting to soften. Flip and bake another 12 minutes or so until golden brown.
Meanwhile, make the sauces.
Spread ½ cup of tomato sauce in the baking dish, and add half of the eggplant in an overlapping layer. Top with 1½ cups of sauce, then the rest of the eggplant.
Top with the rest of the tomato sauce, then gently spread the béchamel on top of that.
Bake for 45 minutes, until golden brown and bubbly.
Let cool for at least 20 minutes before slicing.
Garnish and serve warm.
Adapted from the recipe for "Mostly Mediterranean Eggplant Parmigiana" in Vegan Eats World – read my review.
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