Vegan Stuffed Eggplant Parmesan
This Vegan Stuffed Eggplant Parmesan is a comforting, plant-based twist on the Italian classic. Roasted eggplant halves are loaded with a rich cherry tomato and roasted garlic filling, topped with melty vegan cheese and fresh basil. It's simple, savory, and incredibly satisfying.
Equipment
- Baking sheet
- parchment paper
- Sharp knife
- Mixing bowl
- Spoon (to scoop out eggplant)
- aluminum foil
- Oven
Ingredients
- 1 large eggplant
- 1 cup cherry tomatoes (~200 g)
- 1 whole head of garlic (top sliced off)
- 3-4 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 cup shredded vegan cheese (~50 g)
- A handful of fresh basil leaves
Instructions
- 1. Prep the veggies:Preheat oven to 390°F (200°C).Slice the eggplant in half lengthwise. Score the flesh in a criss-cross pattern without cutting through the skin.
- 2. Arrange on tray:Place the eggplant halves cut side up on a baking tray.Add cherry tomatoes and the garlic bulb (cut side up) next to them.Drizzle everything with olive oil and season generously with salt and pepper.
- 3. Roast:Roast for 25–35 minutes, until the eggplant is soft, tomatoes are blistered, and garlic is tender.
- 4. Mash the insides:Use a fork to mash the flesh of each eggplant half while keeping the skins intact.In a small bowl or directly on the tray, mash the roasted tomatoes and squeeze out the soft garlic cloves. Mix together.
- 5. Assemble & bake again:Spoon the tomato-garlic mash over the eggplant halves.Sprinkle vegan cheese on top.Return to the oven for another 5- 10 minutes, until the cheese is melted and bubbly.
- 6. Garnish & serve:Top with fresh basil leaves before serving.Enjoy warm with toasted bread, couscous, or a simple salad.
Nutrition
Calories: 348kcalCarbohydrates: 24gProtein: 4gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 293mgPotassium: 693mgFiber: 8gSugar: 10gVitamin A: 417IUVitamin C: 22mgCalcium: 52mgIron: 2mg