Vegan Eggplant Parmesan

July 29, 2022

Vegan Eggplant Parmesan

What would eggplant season be without a vegan version of eggplant parm? In this version I cut out the breading and frying making it a healthier and simplier dish to prepare. And because it’s now eggplant season in Texas expect to see a few more recipes that feature this summertime superstar.

Ingredients

  • 3 medium-large eggplants, cut crosswise into 1/2-inch slices, to prevent bitterness use eggplants that have been recently picked. 
  •  Olive oil
  • 1 large onion, peeled and finely chopped
  • 2 shallots, peeled and sliced thin 
  • 1 ½ teaspoons fresh or dried oregano
  • 1 28-ounce can or jar of chopped tomatoes
  • 1-2 TBL of tomato paste
  • 1 splash of maple syrup
  •  Salt and freshly ground black pepper
  • ½ cup (packed) fresh basil leaves
  • ½ cup freshly grated Vegan Parmesan 
  • ⅓ cup fine gluten free bread crumbs
  • Vegan Mozzerella (optional)
  • 1 tablespoon chopped fresh oregano or basil leaves for serving

Directions

Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. 

Reduce oven temperature to 375 degrees.

While eggplant cooks, heat a small amount of olive oil in a heavy  saucepan over medium heat.  Add onion and sauté until soft, about 10 minutes. Add shallots and dried oregano cooking another few minutes.

Add tomatoes and their juices, cover, and simmer 15 to 20 minutes.Add tomato paste, maple syrup, basil and salt and pepper to taste. 

Into a casserole or iron skillet as I used, spoon a small amount of tomato sauce, then add a thin scattering of parmegiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmegiano. 

In a small bowl, combine bread crumbs and oregano with just enough olive oil to moisten. Sprinkle on top. Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers.  If you’d like, you can to take it up a notch add a light layer of Myiko’s liquid mozzarella or another mozzarella of choice. Allow another 5 mins in the oven and then set aside to rest atleast 5 minutes before serving.

Enjoy!

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Mushroom and Walnut Bolognese

By Lauren | November 11, 2022

Adapted from Alexa Weibel’s Vegan Bolognese  Trust me on this, double this recipe because you will surely want more later in the week ahead.  Ingredients 1 cup (100 grams)  shelled gently chopped toasted walnuts  Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella)  olive oil, plus more…

Gluten Free Sourdough Bread

By Lauren | November 4, 2022

There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…

Minestrone Soup

By Lauren | October 28, 2022

Direct from Lauren’s kitchen to yours.   Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped  1 large or four small sweet peppers seeded and chopped 2 heaping TBL…

Baked Red Rice & Beans

By Lauren | October 21, 2022

When I returned to my kitchen after three weeks away, my deep desire for comfort food was in direct conflict with my lack of desire to grocery shop. I recalled bookmarking a pantry-friendly recipe in NYT prior to leaving that was a perfect match for the cold front moving into Texas.  With a few adaptions,…

Vegan Tortilla Soup

By Lauren | September 16, 2022

I will apologize right up front to my dear Hispanic readers for my straying from tradition with this recipe. And yet such is the life of the vegan, always in search of ways to capture the essence of traditional recipes.  So please forgive me as I share this quick and tasty interpretation.  Ingredients 8 Yellow…

Avocado Tahini Spread

By Lauren | September 10, 2022

There’s nothing like slow, simple meals that allow for some autonomous assembly. One of my favorites centers around a loaf or two of whole grain bread and a mix of spreads and toppings. If that sounds appealing, you might want to consider adding this bright green beauty to your own collection. Adapted from Salma Hage,…

Summer Curry

By Lauren | September 2, 2022

The secret to this curry is in steaming the vegetables just enough to be tender, and if you have not yet had steamed eggplant, you are in for a treat. You can use any form of a steamer.  Mine is a simple insert from Ikea that fits into a larger stainless steel pot.   Ingredients…

Asian Inspired Greens

By Lauren | August 22, 2022

When I discover fresh greens in August in Texas, I honestly can’t say no. That is exactly the reason that led to my having a bag of braising baby greens, a bunch of chard, and another bunch of spicy mustard, all needing to be cooked at once. I immediately knew that I would turn to…

Vegan Eggplant Fideuà

By Lauren | August 12, 2022

Intrigued recently by this Ottolenghi Guardian Catalan receipe this fideuà is a remarkable blend of flavors and textures. Not familiar with the term, I learned that it was a bit of a cross between a risotto and paella and often features shrimp and fish. Admittedly the many steps involved are not for the impatient, but…

Herbed Pumpkin Seed Dressing

By Lauren | August 3, 2022

I’ve managed to keep a lovely herb garden alive this summer and absolutely delight in harvesting twice a week to make up a luscious dressing for salads. I eat a large raw salad daily, rotating ingredients with the season.  You will find that this dressing is equally delicious on a raw broccoli salad, a cabbage…

Vegan Eggplant Parmesan

By Lauren | July 29, 2022

What would eggplant season be without a vegan version of eggplant parm? In this version I cut out the breading and frying making it a healthier and simplier dish to prepare. And because it’s now eggplant season in Texas expect to see a few more recipes that feature this summertime superstar. Ingredients 3 medium-large eggplants,…

Herbed Mushroom Pizza

By Lauren | July 22, 2022

Have you ever cooked a pizza in your cast iron skillet? The results are truly amazing and if you can manage to do this in a convection toaster you can enjoy fresh made pizza without a sweltering kitchen. Here’s a no-recipe walk thru to guide you through the assembly process.  Ingredients Crust I suggest you…

Posted in ,

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.