There’s more than one way to make eggplant Parmesan. It’s good battered and fried and then baked with spaghetti sauce and tofu cottage cheese or other vegan cheese on top. It should be good that way without battering/breading and frying, too. I like to make it that way, but here’s a more recent delicious recipe. It’s like a lasagna without the noodles (and you can add noodles to make lasagna, too). I’ve been told that this recipe is better than Olive Garden.
- 1 whole eggplant, sliced
- 1/2-1 bell pepper (I used red and orange), diced
- 1 small onion, peeled and sliced
- about 1 cup of spinach, frozen (or you can use 1-2 cups of fresh spinach)
- 1-2 cups of tomato/spaghetti sauce
- (recommended: at least 1 cup) tofu cottage cheese (use at least 1/3 block of tofu)
- (recommended: at least 1/4 cup to 1 cup) vegan Parmesan cheese (use at least a handful or two or 1/2 cup of almonds or cashews. Extra is OK. You can use it on other things, but store it in the fridge). Make the Parmesan cheese that requires almonds, not the coconut oil salad topping.
I also used some mushrooms that had to go. You can use mushrooms or leave them out. If you don’t have the fixin’s for Ricotta Tofu cheese or Vegan Parmesan cheese, that’s OK. You can also use cashew cheese. You can use other vegan cheeses, too, including store-bought mozzarella, Parmesan, cheddar, or whatever kind you like. You can even exclude some of the vegetables, or add other ingredients to the sauce. You might like to try olives, pecan meal, baby kale, fresh tomatoes or stewed tomatoes, fresh basil, or other ingredients. I mixed up my own spaghetti sauce using 1 cup of a tomato sauce made only from strained tomatoes, basil, crushed garlic, thyme, oregano, maple syrup, and celtic sea-salt (at least a couple pinches of each, but oregano you can maybe get away with one pinch, and a teaspoon to a tablespoon of maple syrup and maybe 3-4 pinches of salt).
- Sautée vegetables (except eggplant) in a little bit of water, just enough to keep the vegetables from sticking to the pan and burning. Sautée for about 10 minutes or until they start to get tender. Use about a pinch of salt and a tablespoon or two of oil.
- In a separate pan,sautée the slices of eggplant for about 10 minutes or until they soften (or at least start to get tender).
- Prep your ricotta tofu cheese and/or Parmesan cheese (or whatever cheese you are using, if you need to make it).
- Add tomato/spaghetti sauce to the pan of sautéed vegetables (not eggplant).
- Grease a baking pan/casserole dish.
- Preheat oven to 400 degrees Fahrenheit.
- Using a fork or something similar (to keep your fingers from burning if the eggplant is still hot), or you can use your fingers (remember to wash your hands) if the eggplant has cooled down a bit to make a single layer of eggplant in the pan.
- Spoon some sauce over the eggplant.
- Spoon some ricotta tofu over the sauce.
- Create another layer of eggplant, and then ricotta tofu.
- Create more layers as necessary until eggplant and ricotta tofu is used up.
- Top with ricotta tofu and/or vegan Parmesan cheese (or the other vegan cheese[s] you are using).
- Bake at 400 degrees Fahrenheit for about 30-45 minutes.
- Remove from oven and let cool about 10 minutes.
Two of us had generous helpings and there is enough leftover for another meal for both of us, so this should serve at least 4, maybe about 6, depending on portion size. Also depends on the size of your eggplant and the amount of your other ingredients as well as how hungry you are.