Vegan Eggplant Parmesan Stacks
This simple 5-ingredient vegan eggplant parmesan recipe is light, wholesome, and baked to perfection! Perfect for a meatless meal.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
5
Serves: 4
Ingredients
- 111 Eggplant, cut into 1/2 inch slices
- 111 Tomato, cut into 1/2 inch slices
- 1 Tbsp1 Tbsp1 Tbsp fresh Basil, chopped
- 1 Tbsp1 Tbsp1 Tbsp Nutritional Yeast
- 0.25 cup0.25 cup0.25 cup Vegan Mozzarella
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line slices of eggplant up on a baking sheet. Brush each side with olive oil and season with salt and pepper. Bake at 425F for 20 minutes, flipping once halfway through.
- Lower oven temperature to 350F and prepare a 9x13 baking dish. Place half of the eggplant in the baking dish and sprinkle with basil and nutritional yeast. Top with tomato slices and additional seasoning. Continue to layer then finish with vegan shredded cheese.
- Bake for 25-30 minutes, or until vegan cheese is melted. Enjoy warm!
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About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Keto Other Paleo Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 43 |
| Fat: | 3 g |
| Carbohydrates: | 3 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 110 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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