Eggplant Parm

Eggplant Parm
  • Basil
  • Eggplant
  • Parmesean
  • Pasta Noodles
  • Vegano Gremolata
  • Vegano Pomodoro Sauce
45 mins
Contains Allergen:
  • - Gluten (pasta and gremolata)

A classic for a reason, this Italian baked eggplant parmesan is comfort food at its finest.

Step 1: Preheat oven

Preheat the oven to 350°F.

Step 2: Boil water

Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.

Step 3: Prep the eggplant

Cut the eggplant crosswise into discs about 1/2 inch thick. Lay discs flat and sprinkle with salt. Let set for 20 minutes. This step seasons the eggplant and also takes away bitterness.

Step 4: Cook the eggplant

Heat a large pan on high until the pan is hot. Add enough olive oil to cover the bottom of the pan. Cook the eggplant discs for about 2 minutes on each side or until golden brown.

Step 5: Finish the eggplant

Remove eggplant discs from the stove and place in a layer on a baking sheet. Sprinkle Vegano Gremolata over top to your liking. Place in the preheated oven to keep warm.

Step 6: Cook the pasta

Once water is boiling, add a pinch of salt and macaroni. Stir for a minute. Cook the pasta for 10-12 minutes or until desired texture. Strain and set aside.

Step 7: Heat the sauce

In the same pot you cooked the pasta in, add Vegano Pomodoro Sauce and bring to a simmer. Add cooked pasta. Mix well.

Step 8: Assemble your meal

To assemble, distribute pasta in bowls and top with eggplant. Sprinkle on vegan parmesan and fresh basil.

Per Serving
Calories 310
Fat 6g
Carbohydrates 60g
Protein 13g
  • - Olive oil
  • - Salt and pepper

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