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!


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." 


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