Dairy-Free Eggplant Parm
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A delicious and healthy baked eggplant dish that’s gluten-free, dairy-free, and vegetarian, offering a fresh take on traditional eggplant parm.
Ingredients
Units
Scale
- 1 large eggplant
- 1 Tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 large Roma tomato, diced
- 1/4 cup fresh mixed greens
- 2 Tbsp fresh dill, finely chopped
- 1/4 cup ground almonds
- 2 Tbsp nutritional yeast
- 1/2 cup marinara sauce
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a large baking dish with non-stick cooking spray.
- Slice the eggplant in half lengthwise, then slice each half into 1/4 inch thick slices.
- Arrange the eggplant slices in a single layer in the prepared baking dish. Drizzle with olive oil and season with sea salt and freshly ground pepper.
- Top the eggplant slices with diced Roma tomato, fresh mixed greens, and chopped dill.
- In a small bowl, combine the ground almonds and nutritional yeast. Sprinkle this mixture evenly over the eggplant.
- Pour the marinara sauce over the top, ensuring all the eggplant is covered.
- Bake in the preheated oven for 15 minutes, or until the eggplant is tender and the topping is golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
For a nut-free version, substitute ground almonds with breadcrumbs or crushed seeds. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness. Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6 grams
- Sodium: 400 mg
- Fat: 18 grams
- Carbohydrates: 20 grams
- Fiber: 7 grams
- Protein: 5 grams
- Cholesterol: 0 mg
