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A close-up view of a slice of vegan stuffed eggplant parmesan, showcasing layers of eggplant, cherry tomatoes, and melted vegan cheese.
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Vegan Stuffed Eggplant Parmesan

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 250
A delicious plant-based twist on classic eggplant Parmesan, featuring roasted eggplant stuffed with tomato-garlic mash and vegan cheese.

Ingredients

Vegetables

  • 1 large eggplant
  • 1 cup cherry tomatoes ((~200 g))
  • 1 whole head garlic ((top sliced off))
  • 3-4 tbsp olive oil
  • 1/2 cup shredded vegan cheese ((~50 g))
  • A handful fresh basil leaves

Instructions 

  • Preheat oven to 390°F (200°C). Slice eggplant in half lengthwise and score the flesh. Arrange on a baking tray with cherry tomatoes and garlic, drizzle with olive oil, and season.
  • Roast for 25–35 minutes until soft. Mash the eggplant flesh, tomatoes, and garlic together.
  • Spoon the mash into the eggplant halves, sprinkle with vegan cheese, and bake for another 5–10 minutes until bubbly.
  • Garnish with fresh basil leaves and serve warm.

Notes

For extra flavor, add a splash of balsamic vinegar before serving.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Eggplant

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Sodium: 300mg