The Vegan Metamorphasis Jen's Healthy Eggplant Parmesan - Ordinary Vegan Style w Daiya vegan cheese
 
 
Author:
Recipe type: Entree
Ingredients
  • ¼ cup extra-virgin olive oil (plus 1 tbsp for oiling the baking sheet)
  • 2 large eggplant (about 2 lbs)
  • 2 cups basic tomato sauce
  • fresh basil leaves chiffonade
  • ½ cup fresh whole wheat breadcrumbs toasted in the oven until toasty brown
  • 8-16 ounces grated vegan mozzarella
Instructions
  1. Pre-heat oven to 450 degrees
  2. Oil a baking sheet
  3. slice each eggplant into 6 pieces about 1 to 1½ inches thick - lightly season each slice with salt and pepper. Bake the eggplant at 450 degrees until the slices begin turning deep brown on top - about 12-15 minutes. Remove the eggplant from the oven. Remove the slices from the baking sheet and place on plate to cool.
  4. Lower oven temp to 350 degrees
  5. In an 8 by 12 inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread ¼ cup of tomato sauce and sprinkle with a teaspoon of basil. Sprinkle with the grated mozzarella. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil and the mozzarella. Repeat the layering again until all the ingredients are used.
  6. Sprinkle the toasted bread crumbs over the top of the eggplant dish and bake uncovered until the cheese melts and the top turns a light brown (about 20 minutes) Serve immediately.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-eggplant-parmesan/