Name: Vegan Stuffed Eggplant Parmesan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 large eggplant; 1 cup cherry tomatoes (≈ 200 g); 1 whole head of garlic (top sliced off); 3–4 tablespoons olive oil; Salt and black pepper, to taste; ½ cup shredded vegan cheese (≈ 50 g); A handful of fresh basil leaves

Jump to Recipe·Leave a Review

Short Description

Roasted eggplant halves are scored, filled with a luscious garlic–tomato mash, topped with melting vegan cheese, and finished with fresh basil for a light yet indulgent plant-based dish.

Why You’ll Love This Recipe

All the comfort of eggplant Parmesan without dairy
Roasted garlic and blistered tomatoes create rich, sweet depth
Simple ingredients deliver intense flavor with minimal effort
Perfect for vegans, flexitarians, or anyone craving wholesome, satisfying meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large eggplant
1 cup cherry tomatoes (≈ 200 g)
1 whole head of garlic (top sliced off)
3–4 tablespoons olive oil
Salt and black pepper, to taste
½ cup shredded vegan cheese (≈ 50 g)
A handful of fresh basil leaves

Directions

Prep the Veggies
Preheat oven to 390 °F (200 °C). Slice the eggplant lengthwise and score the flesh in a criss-cross pattern, being careful not to cut through the skin.
Arrange on Tray
Place eggplant halves cut-side up on a baking tray. Add cherry tomatoes and the garlic bulb (cut side up) beside them. Drizzle everything with olive oil, and season generously with salt and pepper.
Roast
Roast for 25–35 minutes, until the eggplant is tender, tomatoes are blistered, and garlic cloves are soft.
Mash the Insides
Use a fork to mash the flesh of each eggplant half, keeping the skin intact. Mash roasted tomatoes and squeeze out garlic cloves into a bowl or onto the tray—mix them together.
Assemble & Bake Again
Spoon the tomato–garlic mash over each eggplant half. Top with shredded vegan cheese. Return to the oven for 5–10 minutes, or until the vegan cheese is melted and bubbly.
Garnish & Serve
Top each stuffed eggplant with fresh basil leaves before serving. Enjoy warm with toasted bread, couscous, or a crisp salad.

Servings And Timing

Serves: 2 (1 eggplant half per person)
Prep Time: ~10 minutes
Roast Time (first bake): 25–35 minutes
Second Bake: 5–10 minutes
Total Time: ~40–50 minutes

Variations

Add chopped olives, capers, or sun‑dried tomatoes to the mash for more flavor
Mix fresh oregano or thyme with basil on top for an herbal boost
Use nutritional yeast sprinkled over the top for a cheesy savory finish
Add a drizzle of balsamic reduction or lemon juice just before serving
Serve over quinoa, farro, or pasta to turn it into a fuller main course

Storage/reheating

To Store: Refrigerate leftover eggplant in an airtight container for up to 2 days.
To Reheat: Warm in a 325 °F oven or toaster oven for about 5–7 minutes until heated through; avoid microwaving to preserve texture and crispness.
To Freeze: Not recommended—roasted eggplant can become watery after thawing.

FAQs

Can I use smaller or multiple eggplants?

Yes—roast 2 smaller eggplants instead and adjust roasting time if needed.

Can I make this dish ahead of time?

You can roast and mash the components ahead and assemble before the final bake. Keep covered and refrigerated until ready.

What vegan cheese works best?

Opt for a melting-style vegan mozzarella or cheddar that melts well in a short bake.

Can I use garlic powder instead of a roast garlic head?

While roasted garlic adds deep flavor, you can sprinkle in about ¼ teaspoon garlic powder with the mash if needed.

Is this recipe gluten-free?

Yes—as long as your vegan cheese and any sides are gluten-free certified.

How do I prevent sogginess?

Be sure eggplant halves are scored and roasted long enough to remove excess moisture before layering.

Can I make this spicier?

Yes—add red chili flakes or diced jalapeño into the mash for heat.

What can I serve alongside?

Try toasted rustic bread, couscous, rice, or a green salad for a complete meal.

Can I use fresh tomatoes instead of cherry tomatoes?

Yes—slice larger tomatoes and roast with eggplant, though cooking time may vary slightly.

How do I reheat leftovers best?

Reheat in the oven or toaster oven to preserve structure and meld flavors—avoid microwaving to prevent soggy texture.

Conclusion

These Vegan Stuffed Eggplant Parmesan boats deliver rich, comforting flavor with a lighter, plant-based twist. Roasted garlic, blistered tomatoes, and melty vegan cheese come together in a satisfying dish that’s easy to make and a delight to eat—perfect for weeknight dinners or casual entertaining.