Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Eggplant Parmesan [Vegan, Oil-Free, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

More than being vegan, this dish is also stacked – you will layer all the vegan eggplant parmesan layers on top of one another instead of how they are usually presented. This is a lot more fun to eat, because it becomes an appetizer.

Eggplant Parmesan [Vegan, Oil-Free, Gluten-Free]

Cook Time

40

Ingredients

  • 2 eggplants
  • A few pinches of your favorite Italian herbs optional
  • 2 roma tomatoes or heirloom tomatoes
  • 1 small bunch basil
  • A few pinches of smoked paprika optional
  • Vegan Parmesan cheese

Preparation

For the Eggplant:

  1. Cut the eggplants into medium-size rounds, and place on a parchment-lined baking sheet. Sprinkle your Italian herbs on top of each round – this is optional.
  2. Bake at 375°F for 30-40 minutes, or until the eggplant is very soft. Use a fork to pierce it and make sure it’s soft enough.

To Assemble:

  1. Chop the tomatoes into round disks, like the eggplant. Tear a few leaves of basil and put them off to the side.
  2. Take the oil-free baked eggplant out of the oven, and allow it to cool slightly.
  3. Then, create your stacks by layering the base of eggplant, tomatoes, a leaf of basil, and 1-2 tablespoons of your prepared Parmesan. You can make as many “floors” as you like. Lastly, sprinkle with smoked paprika if you’d like. Top with a beautiful fresh leaf of basil.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

I am a high-raw vegan educator, recipe creator and coach. I create quick, easy and extremely flavorful high-raw vegan recipes on Soul in the Raw and educate on a scientifically-supported whole food plant-based lifestyle. I went vegan to overcome PTSD and horrible digestion. Today, I spread my love for veganism and help others go vegan through a heart-centered and practical approach. For the animals, the planet, and our health.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Buttery Cornbread Squares [Vegan, Gluten-Free]

Buttery Cornbread Squares [Vegan]

Tempeh Black Bean Burgers With Creamy Dill Sauce [Vegan, Gluten-Free]

Spicy Beans With Creamy Cashew Cheese Sauce and Crispy Potato Wedges [Vegan]

Chocolate Cashew Pudding [Vegan, Gluten-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Eggplant Parmesan [Vegan, Oil-Free, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX