Eggplant Parmesan

I’ve been creating things like crazy lately. Trying to get in as many as I can before I become completely obsessed with everything Christmas. I just bought a new Christmas mug that I can’t wait to share with you guys. I know just what I’m putting into it 🙂 Anyways, his was dinner tonight and it’s really simple to throw together, so I figured I’d share it with you guys as well.

It’s eggplant, marinara, and a cheesy tofu ricotta cheese. Delicious on a chilly November night!

Eggplant Parmesan

serves 4

1 medium eggplant
1 block of extra firm tofu
1 cup marinara sauce
1/4 cup nutritional yeast
3 tablespoons olive oil
1 tablespoon fresh chopped basil

Preheat oven to 375 degrees. Wash and slice the eggplant so you have 8 thick slices. Salt and place on paper towels to remove moisture from slices. Combine tofu, nutritional yeast, olive oil, and basil in a bowl and mix together using a fork creating a tofu ricotta. In a greased pan place 4 eggplant slices, creating base layers. Spread a layer of tofu ricotta onto each slice. Then coat with a small amount of sauce. Repeat once more, pouring remaining sauce on top and topping with a little more nutritional yeast if you’d like. Bake for 45 minutes. Remove, serve, enjoy!!

3 responses to “Eggplant Parmesan”

  1. This looks wonderful! I never thought of using eggplant this way! I tried something similar in which I stuffed giant portabella mushrooms with lasagna ingredients and they turned out wonderful!
    And hang in there, Christmas festivities are just a few days away 🙂


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