Today, we have a mouthwatering recipe to share with you: Vegan Eggplant Parmesan! If you're on the hunt for hearty vegan meals that not only satisfy your hunger but also tantalize your taste buds, you've come to the right place. We believe that making vegan food should be a delightful experience, and this dish is a testament to that. Our Vegan Eggplant Parmesan is a flavorful twist on a classic Italian favorite. You won't even miss what's missing!
Ingredients
- 1 eggplant sliced into 1/2" to 1" rounds
- 1 Tbsp olive oil
- 1 jar organic marinara sauce (or homemade)
- 1-2 cloves garlic (minced)
- 1/2 onion (cut into rings)
- non-casein, non-soy veggie cheese (try VeganRella)
- distilled water
Method
- Slice Eggplant in 1/2 in. to 1 in. round slices, saute in non-stick skillet with 1 tbs of olive oil until lightly brown and tender on both sides. Cover bottom with small amount of marinara sauce in large enough pan to hold eggplant not over lapping, (sauce can be homemade or store bought). Place eggplant in pan and top with more sauce to cover eggplant. I some times add extra vegetables like sauted garlic, onion, bell peppers or any other on top of eggplant before topping with sauce. Depends on what you prefer. Once covered with sauce you can top with cheese of your choice if youd like, then cook at 400 -450 degrees covered for 15-25 minutes or until sauce bubbles. You may also add a can of stewed tomatoes to the sauce to give it more zest. Hope you enjoy. BON APPETITE
