Thursday, November 2, 2017

Vegan Eggplant Parmesan

Being vegan doesn't mean giving up your favorite Italian dishes. Last weekend I was craving eggplant parmigiana and decided to try this vegan variation on the Italian classic. 


My new addiction! 

What you need (serves 3-4)
  • 1-2 large eggplants (Peel skin to create stripes.)
  • all-purpose flour
  • olive oil  
  • One 16.25 jar of your favorite sauce (My all time favorite is Mezzetta Italian Plum Tomato!) 
  • 1/2 bag of Gardein Ulimate Beefless Ground  
  • vegan shredded mozzarella cheese (So many yummy ones available today. Try Daiya, Go Veggie, or Follow Your Heart.) 




















Unlike the traditional version I've made over the years, I decided to cut the eggplant lengthwise instead of in circles. Then, instead of dipping the slices in egg and breadcrumb, I just lighted dusted them with flour before cooking them in olive oil over low heat in a skillet. Cook until the slices are golden brown, remove from pan, and place on paper towels to absorb excess oil. 



















In sauce pan, bring sauce to a low boil. Add 1/2 bag of frozen Gardein Beefless Ground. Bring to a boil and simmer until Beefless Ground is thoroughly cooked. 



So good, I sneaked a bite
before taking photo! 
Add a few tablespoons of sauce to bottom of glass pan. Make 3-4 layers of eggplant, sauce, and cheese. Bake in oven at 350 degrees for 30-45 minutes. 

Tip: Let them sit for a minimum of 5-10 minutes before serving. 

Leftovers are just as good and can be frozen!









Have leftover "meat" sauce? Add cooked brown rice and diced garlic to make stuffed peppers!






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Finding tasty vegan or vegetarian alternatives is getting easier and easier, and I love hearing from people who give these options a try - even if just for "Meatless Monday."