Dairy-Free n’ Vegan Eggplant Parm

A simple baked eggplant dish that’s gluten-free, dairy-free and vegetarian; perfect for a healthy spin on eggplant parm.
By Amie Valpone

Dairy-Free Eggplant Parm
 
Prep Time
Cook Time
Total Time
 
A simple baked eggplant dish that's gluten-free, dairy-free and vegetarian; perfect for a healthy spin on eggplant parm.
Author:
Recipe Type: Entree
Serves: 2
Ingredients
  • 1 large eggplant
  • 1 Tbsp. olive oil
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 large Roma tomato, diced
  • ¼ cup fresh mixed greens
  • 2 Tbsp. fresh dill, finely chopped
  • ¼ cup ground almonds
  • 2 Tbsp. nutritional yeast
  • ¼ cup Dijon mustard
Instructions
  1. Pre-heat oven to 350 degrees F. Prepare a large baking dish with non-stick cooking spray.
  2. Slice eggplant in half. Then, slice each half into ¼ inch slices.
  3. Place eggplant in prepared baking dish in a single layer.
  4. Spritz eggplant slices with olive oil; sprinkle with sea salt. Sprinkle with diced tomatoes atop eggplant along with mixed greens, dill, ground almonds, nutritional yeast and Dijon.
  5. Transfer to the oven. Bake for 10-15 minutes or until golden brown.
  6. Remove from oven; set aside to cool.
  7. Serve with more strained tomatoes , if desired.
  8. Enjoy!
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