From the Cook
From the Cook
From the Cook
1/4
Vegan Eggplant Parmesan
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Instructions
1
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Prepare ingredients by cutting the eggplant and tomato into ½ inch slices.
2
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Optionally, salt each generously and let sit for up to an hour. Rinse gently, pat dry, and set aside.
3
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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.
4
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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.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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