Description
A plant-based twist on eggplant Parmesan with roasted garlic, blistered tomatoes, and melty vegan cheese served in tender eggplant halves.
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
Instructions
- Preheat oven to 390 °F (200 °C). Slice eggplant lengthwise and score flesh in a criss-cross pattern without piercing the skin.
- Arrange eggplant halves cut-side up on a tray. Add tomatoes and garlic bulb. Drizzle all with olive oil and season with salt and pepper.
- Roast for 25–35 minutes until eggplant is tender, tomatoes are blistered, and garlic soft.
- Mash eggplant flesh slightly in place. Combine roasted tomatoes and squeezed garlic into a mash.
- Top eggplants with the mash and vegan cheese. Bake again for 5–10 minutes until cheese is melted.
- Garnish with fresh basil and serve warm.
Notes
- Add olives or capers for briny flavor.
- Use nutritional yeast for a cheesy boost.
- Top with balsamic or lemon juice before serving.
- Serve with grains or salad to make a full meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 eggplant half
- Calories: 210
- Sugar: 6g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
