- VE
- VN
- GF
- LC
Vegan Eggplant Parmesan
This vegan eggplant parmesan recipe is light, wholesome, and baked to perfection! Stack roasted eggplant slices with tomato and dairy free cheese for a fun twist on the classic dish. If you're looking for the ultimate meatless meal, look no further! These healthy eggplant parmesan stacks comes together with 5 common ingredients, in just under an hour.
Ingredients
Instructions
- Step 1
Prepare ingredients by cutting the eggplant and tomato into ½ inch slices.
- Step 2
Optionally, salt each generously and let sit for up to an hour. Rinse gently, pat dry, and set aside.
- Step 3
Line slices of eggplant up on a baking sheet. Brush each side with olive oil and season with salt and pepper. Bake at 425F for 20 minutes, flipping once halfway through.
- Step 4
Lower oven temperature to 350F and prepare a 9x13 baking dish. Place half of the eggplant in the baking dish and sprinkle with basil and nutrition yeast. Top with tomato slices and additional seasoning. Continue to layer then finish with shredded cheese.
Tips & Tricks
Per serving
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