What is your comfort food? Mine is a family favorite – eggplant parm. Over the last 5 years, I’ve tried and tested my favorite vegan version of the traditional eggplant parmigiana dish. Let me know if you give it a try, I can’t wait to hear how you enjoy it!
Vegan Eggplant Parmigiana
Makes 6 eggplant stacks (or 1 serving if you’re in the mood – no judgement)
- 2 medium eggplants
- 2 cups of marinara sauce (pick your favorite homemade recipe or store bought jar)
- ½ cup vegan shredded parmesan (a little elbow grease to shred these babies are delish!)
- 1 cup vegan mozzarella (My favorites to use are Violife and Whole Foods’ 365 brand)
- 2 to 3 TBSP olive oil
- ½ to 1 cup fresh basil (yes, fresh is preferred here)
- Salt & pepper
- Baking sheet
- 9×13 baking dish
- Measuring cups/spoons
- 3 small bowls
- Small piece of plastic wrap/paper towel
- Preheat the oven to 385 degrees.
- Measure sauce, cheese and basil ahead of time. Set aside into small bowls.
- Feel free to peel the eggplant, I like to leave it on but it’s totally a personal choice. Slice eggplant into ½ inch pieces and set aside.
- Gently put a little less than 1 TBSP of olive oil on a baking sheet and coat the pan. Pro tip: I wrap a few fingers with a little bit of plastic wrap/paper towel to spread the oil easier without making a huge mess.
- Lay the eggplant flat (not overlap) on the baking sheet and use the same technique to put a little bit of oil on the top of each eggplant slice. Roast for 15 minutes until eggplant is soft and golden, not fully cooked and before edges get crunchy. Remove from the oven and let cool for 5 minutes.
- Decrease oven temperature to 375 degrees. While eggplant is cooling, mix together your cheese and set aside. Tear your basil leaves into smaller pieces, no science here.
- Put a ½ inch layer of marinara sauce on the bottom of your baking dish. Put one layer of eggplant on the bottom of the dish to begin your layering process – about 6 slices will fit on the bottom of your pan depending upon the size of eggplant circles. Spread one spoonful of sauce on top of eggplant. Sprinkle a few small pieces of basil and top with cheese. Repeat for each stacking layer. Be sure to finish the top layer with the remaining sauce and a sprinkle of cheese on top for a pretty finish.
- Bake your stacked eggplant for 20 minutes – or until the cheese has melted with the beginning of a browned finish. Remove from the oven, let sit for 2 minutes before cutting and serve immediately. Top with fresh basil and cheese sprinkles. Enjoy!
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