Layered Eggplant Parmesan
You'll love how quick and effortless it is to get this eggplant parmesan on the table. A simple substitution turns this vegetarian dish into a fully vegan one!
- 1 Tablespoon olive oil
- 1 medium eggplant, cut lengthwise into ¼-inch slices
- 1 cup marinara sauce
- 1 cup Fontina cheese, shredded
- 1 cup Parmesan cheese, shredded
- 2 Tablespoons fresh basil, cut into thin slivers
- Salt and pepper, to taste
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and grease with olive oil. Place the eggplant in a single layer on the baking sheet and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggplant has softened and started to brown slightly on underside. Remove from oven and flip but do not return to oven.
Line a 9"x9" baking dish with parchment paper and grease with olive oil. Add 2 side-by-side circles of 2 Tablespoons of marinara. Layer an eggplant slice on each circle of marinara, spreading so the sauce covers the entire bottom of the slice. Sprinkle top of slice with 2 Tablespoons of shredded Fontina and 2 Tablespoons marinara. Repeat for each additional slice of eggplant. Top with 2 Tablespoons of marinara and 3 Tablespoons of Parmesan and 1 Tablespoon of basil.
Pat stacks down gently to create a flat surface and bake in oven for 20-25 minutes, or until cheese has browned and eggplant is soft and cooked through.
This recipe can be made vegan by replacing the shredded cheese with Miyoko's Creamery Liquid Vegan Pizza Mozzarella. For best results, use a mini pastry bag or piping tube to criss-cross cheese over eggplant and marinara layers.