Eggplant Parmesan

by | Aug 17, 2018 | Entrees


3 large eggplants (about 3 pounds)

1 tablespoon salt

1-2 tablespoons cold-pressed virgin olive oil

½ cup basil, fresh chopped

4-5 cloves garlic, minced

4-5 large tomatoes, sliced

4-5 large peppers, thinly sliced, (optional)

1 package shredded nondairy mozzarella cheese

non-dairy parmesan cheese

whole wheat flour (or flour of choice) to coat eggplant


  1. Cut stems and navels off eggplants. Peel and cut eggplants in ¼” slices.
  2. Sprinkle salt on each slice and place slices in a colander for 40 minutes so the bitter liquid from the seeds drains off. Blot the salty liquid off the slices with a paper towel.
  3. Heat the oil in a skillet on medium-high heat. When oil is getting hot, dip a few eggplant slices In the flour, shake off excess, and slip them into the hot oil.
  4. Fry on both sides until tender and golden, turning once. Drain on a paper towels.
  5. Coat the remaining slices and fry.
  6. In a medium skillet saute peppers in some oil.
  7. Place one layer of eggplant in a casserole dish; top with tomatoes and pepper slices.
  8. Sprinkle with fresh basil, minced garlic, and nondairy mozzarella cheese.
  9. Continue until all ingredients are layered.
  10. Top with non-dairy parmesan cheese and bake at 350 degrees F for 15 to 20 minutes, until golden brown.

Makes 8 servings

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