Baked Eggplant Parmesan Stacks

Fresh baked eggplant breaded in crusty panko with yeast flakes and herbs, then layered with vegan tofu ricotta and marinara sauce.

My goal is to place out a replacement recipe with pictures a minimum of once every week. That’s the goal. We’ll see if it actually happens. 

Baked Eggplant Parmesan Stacks
Baked Eggplant Parmesan Stacks

There’s something about vegan baked eggplant parmesan (okay, so it’s not really parmesan) stacks that's a welcome break from the craziness of newborn + toddler care.

In the previous couple of years, she has become more and more conscientious of her refined oil intake, and, last , has largely eliminated refined oils from her day-to-day dietary routine. I even have always been really skeptical of 100% oil-free cooking.

I mean, obviously smoothies, salad , and oatmeal don’t need oil in them. But every once in awhile, I just want to caramelize some onions with a splash of vegetable oil . Ya know what I mean?

Baked Eggplant Parmesan Stacks

  • 1 medium-large eggplant sliced into 1/4 inch thick rounds
  • Marinara sauce for serving
For the Mayo:
  • 1/2 cup raw cashew pieces
  • 1/2 brick extra firm tofu or about 7 ounces
  • 1 1/2 tablespoons lemon juice
  • 6 tablespoons water
  • 3/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
For the Breading:
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup panko bread crumbs see note below
  • 1 tablespoon Italian seasoning
  • 1 tablespoon nutritional yeast flakes
  • 1/2-3/4 teaspoon salt or to taste, depending on brand of panko used
For the filling:
  • 1 teaspoon nutritional yeast flakes
  • 1 teaspoon dried basil
  • 1/2-3/4 cup remaining mayo from recipe above or whatever is left after painting/breading your eggplant rounds
  • 1/2 brick extra firm tofu or 7 ounces
  • 1 teaspoon lemon juice
  • salt to taste
  1. Prepare eggplant by washing, peeling (optional), and slicing it into 1/4 inch thick rounds.
  2. Prepare mayo (or use your favorite vegan mayo--about 1/2 to 3/4 cup needed, depending on the size of your eggplant) by blending all mayo ingredients in a high-speed blender until smooth. If you don't have a high-speed blender, soak your cashews for a few hours before-hand, and use only 3-4 tablespoons of water.
  3. Preheat oven to 375 degrees Fahrenheit.
  4. Mix all breading ingredients together and set aside in a bowl.
  5. Paint each eggplant piece with generous amounts of mayo on both sides.
  6. Spoon the breading mixture over both sides of each eggplant round, tapping off the excess.
  7. Place eggplant rounds on 2 lined baking sheets.
  8. Bake at 375 degrees F for about 15 minutes, then flip each eggplant round over, and bake for another 12 to 15 minutes, or until eggplant is tender and crumbs are a light golden color.
  9. Serve eggplant alone, with pasta and marinara, or in stacks (as shown) with vegan ricotta made out of your leftover ingredients (remaining oil-free mayo and 1/2 brick tofu).
  10. To make the tofu ricotta, use a fork to mash together oil-free mayo, tofu, lemon juice, yeast flakes, basil, and salt in a bowl.
  11. Layer eggplant rounds with marinara and tofu ricotta to desired height. Top with fresh basil if desired.

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