Eggplant Parmesan

Eggplant Parmesan

Serves: 3

1 eggplant, sliced 1/4-inch thick
Sea salt
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup chopped onion
2 cups tomato purée
1 tablespoon dried oregano
1/2 cup chopped basil, plus 9 leaves for garnish
2 tablespoons nutritional yeast
1/2 cup shredded vegan Parmesan or mozzarella cheese

1. Preheat oven to 450 degrees. Sprinkle eggplant with salt and let sit for 20 minutes. Rinse eggplant and dry completely.
2. Meanwhile, coat a large saucepan with oil. Sauté garlic and onion for 7 minutes on medium-high heat. Add tomato purée, oregano, salt and pepper to taste, and chopped basil, and stir together over low heat for 10 minutes.
3. Place rinsed eggplant rounds on a non-stick baking sheet. Dust rounds with nutritional yeast and broil 5 minutes on each side.
4. Spread a thin layer of tomato sauce onto a baking dish. Add a layer of eggplant on top. Top with more sauce and sprinkle with cheese. Repeat until you have 9 eggplant stacks (each stack should have two slices of eggplant) and bake for 20 minutes. Plate 3 eggplant rounds on each plate. Sprinkle with extra cheese and top with basil.

Nutrition score per serving: 174 calories, 10g fat (3g saturated), 16g carbs, 10g protein, 8g fiber

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