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Vegan Eggplant Parmesan Made Easy and Healthly

I love eggplant parmesan, but hate the individual frying of the slices and frankly all the extra fat and calories, so I worked out a quick and easy version which has all of the flavor without the extra fat. And yes, it is 100% vegan.

You can make this in advance and just pop it in the oven. And….it tastes great the next day.


2 Eggplant, approx 2 lbs total
3 Tbsp Olive Oil
1 bunch of fresh Basil, pulled into pieces
2 bags shredded Daiya Mozzarella
1/4 cup grated non dairy Parmesan
Salt and Pepper
6 cups of Marinara Sauce, see recipe below

To prepare the sauce:

1 large finely chopped Onion
1 large finely chopped Carrot
2 finely chopped stalks Celery
4 cloves of Garlic, finely chopped
2- 28 oz. cans of crushed Tomatoes, or whole tomatoes that are lightly chopped in the processor. I like the Muir Organic Tomatoes.
1/4 cup of Marsala wine
Extra Virgin Olive Oil
Sea Salt and freshly ground Pepper

Put enough olive oil to just cover the bottom of the saucepan. Heat the oil slightly, and then add the onion, carrots and celery, garlic and a bit of salt and black pepper. You want to let the mixture sweat gently. Don’t let it brown, as the flavor will become bitter.

After the mixture has become translucent, add the Marsala and cook until the alcohol is gone. Add tomatoes, salt and pepper. Bring it back to a soft simmer and then reduce the heat down and let it cook gently. After about 2 to 3 hours, you will have a beautiful marinara sauce. This can be made in advance and freezes well.

To prepare the eggplant:

Slice into 1/4 inch slices and brush with olive oil on each side and salt one side and pepper the other. Then put onto a foil lined cookie sheet. Place into a preheated 400F oven for 25 minutes, turning the slices over half way through cooking. Remove from oven and allow to cool.

To put together the dish, take an oven proof dish and add a bit of marinara to the bottom of the pan, then a layer of eggplant, layer of Daiya cheese, a bit of the basil, layer of marinara and so on, until you are done. Make sure you top with the Parmesan cheese, then cover with aluminum foil and bake for 25-30 minutes in a 400-425F oven, then remove foil and bake for another 10 minutes,

Remove from oven and let it rest for 10 minutes before cutting. Serve with a salad and some crusty Italian bread.


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