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]
- 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
For the Eggplant:
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.
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.
Chop the tomatoes into round disks, like the eggplant. Tear a few leaves of basil and put them off to the side.
Take the oil-free baked eggplant out of the oven, and allow it to cool slightly.
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.