Wednesday, September 18, 2013

Baked Eggplant Parmigiana

I know tradition Parmigiana calls for deep frying but I have made my version healthier by baking it! And served in single slices they can become a finger food.


Cut a large eggplant into 1.5cm thick slices.
½ fill a shallow tray with veggie stock. Sit the eggplant slices into the veggie stock, turn after 2 mins and allow the other side to absorb stock for 2 minutes.
Place the soaked eggplant slices on a baking tray & bake in a hot oven for 20-30 minutes until softened.
Spread the tops of the eggplant slices with tomato paste and a sprinkling of Italian herbs.

Combine in a microwave safe measuring jug:
1 cup plant milk of choice
2 Tablespoons nutritional yeast
1 Tablespoon cornflour

Whisk until cornflour has dissolved and then microwave on high for 2 mins until thickened.

Spread cheese sauce over the top of the tomato paste.
Return the eggplant slices to the oven & bake for a further 20 mins.
Serve while still warm.


  1. These look so cheesy for something that doesn't involve cheese (soy or dairy)! Given the ingredients for the 'cheese' it might also be a type I like - either way, the baked eggplant sounds excellent and is definitely something I should try as I expand my eggplant repertoire.

    1. Eggplant can be so tricky to cook with hey!
      I regularly make 'cheese' like this for various recipes - its so easy & so tasty.

  2. I love how you've avoided the processed vegan cheeses and make your own healthy alternative. The close up shot is so tantalising. I just want to lean into my screen and take a big bite ;)

    1. hahahaha thanks for giving me a chuckle ;-)
      Its not too often we eat processed cheese, and we don't need it when this is so simple :-)