Elegant Eggplant Parmesan made vegan
This eggplant parmesan recipe is a keeper. My son Zack (another home-grown Hamptons Vegan) requests this recipe often. He follows a vegan eating plan that also omits bread and pasta more often than not so this is a good choice for him.
This is just straight-up good food with so much flavor. It’s simple AND elegant all at the same time. And that’s a beautiful thing.
So pair this with a big green salad and all is right with the world, my friend. Vegan eating in one of its finest forms.
To make this elegant eggplant parmesan entrée you can easily incorporate our recipes for Perfect Parmesan-vegan style,
and Ricotta Replica.
Then just add the eggplant!
Because they all come together so elegantly and easily in this recipe. Hence, the name. 🙂
Making Eggplant Parmesan or Going out to eat Italian!
So, sometimes (or all the time, I don’t judge) we all like to go out to eat. It’s nice to take a break from cooking! And it’s also nice to go out for a date night or a celebration.
Or because there’s nothing to eat in the house and now it’s too late to go to the store to pick up ingredients and it will be 11:00 p.m. if we did so we just need to go get food to stop the hangry. (This may or may not be from personal experience).
Then, if you find yourself in one of those situations, we have a recommendation for you!
Centro’s Trattoria and Bar
We tried Centro Trattoria and Bar in Hampton Bays! It’s a hopping place! We had a great time, too. We went on the one day this summer when we had a huge downpour. Shoulda, coulda, woulda brought an umbrella, but I did not.
Oh well, no matter, it was dry and inviting inside (just like the yummy martini I had from the bar)! We felt fortunate to find an open table next to the bar since we didn’t have a reservation.
Next, I naturally asked about vegan options because that is my assignment for the summer and I take it seriously! Thankfully, they were able to oblige. I have a feeling they don’t get that request too often because when they brought out the Aglio E Olio pasta with greens, it also contained some kind of meat. (sigh).
Happily, they made it right and returned soon after with the corrected entrée and an appreciated apology. (And I apologize for the blurry photo. I blame the cocktail 😉
And happily again, it was very good! I think they broke my heart a little bit when they said their marinara sauce wasn’t vegan, though. Ah, well, Rome wasn’t built in a day, as they say, so it’s a process. And in the infamous words of Ahnold…”I’ll be back!”
So, be ready, Centro. There will be more vegan requests headed your way. Looking forward to our return, soon!
P.S.
If you’ve enjoyed your dinner but are now craving dessert, make our Scrumptious Strawberry Pie!
Or how about our Happy Half Moon cookies?
aka black and whites
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Elegant Eggplant Parmesan made Vegan
Ingredients
Method
- Heat oven to 400 degrees F.
- Slice eggplants into 1/2-inch thick slices. You should have enough for 3 or 4 layers of eggplant per stack. If you have extra just make a smaller stack with one of them
- Spray both sides of slices with olive oil spray (or brush both sides with olive oil.) Sprinkle with salt and pepper.
- Place eggplant slices on an oven-proof rack inside a sheet pan or place them directly on a sheet pan if you don't have a rack. Bake 20 minutes or until golden, flipping over halfway through cooking time.
- Meanwhile, mix together panko bread crumbs with vegan parmesan and parsley if using
- Spray olive oil onto the bottom of a 9 x 13-inch pan or another casserole dish that will fit the 6 largest eggplant rounds.
- After cooking eggplant, reduce oven temp. to 325 degrees F.
- Then place 6 of the largest slices on the bottom of the casserole dish. Place a heaping tablespoon of marinara sauce on top of the eggplant rounds.
- Add a heaping tablespoon of vegan ricotta on top of the sauce.
- Sprinkle the parmesan/panko mixture on top of the ricotta.
- Add 6 of the next largest size eggplant rounds on top of the parmesan layer.
- Add another large tablespoon of marinara sauce.
- Add another layer of vegan ricotta.
- Distribute vegan pesto sauce among the 6 stacks.
- Add a sprinkle of vegan parmesan/panko mix.
- Add the last layer of eggplant rounds to the stacks. Spoon a generous amount of sauce on top of the eggplant. Sprinkle parmesan on top.
- Bake for about 20 minutes until heated through. Remove from oven. Add extra parmesan or an additional dollop of vegan pesto if desired.
