LOW-KEY VEGAN EGGPLANT PARM RECIPE

It’s so incredibly hot and I’m sure you guys are tired of me complaining about the heat so I’m not complaining, just explaining why today’s vegan recipe is a sandwich.

First, I’m lazy.
Second, it’s hot.
Third, I found a beautiful eggplant and I knew exactly how I wanted to use it.

This isn’t your regular eggplant parmesan so don’t come for me. First, it’s not breaded or fried. It’s just seasoned and baked. Second, I didn’t have any vegan parmesan on hand but I did have vegan mozzarella so that’s what I used. So I guess this is more of a vegan eggplant mozzarella.

Okay, are we all caught up? Cool.

Also, here is a funny eggplant I found but I did not buy.

WHAT YOU’LL NEED:

*Cutting board
*Silicon baking pad
*Silicon brush
*Small mixing bowl

INGREDIENTS:

*Eggplant
*Tomato sauce
*Onion
*Vegan mozzarella
*Bread (for sandwich)
*Dry herbs – oregano, basil, thyme & rosemary

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INSTRUCTIONS:

*Slice eggplant and season it on both sides. I used salt, black pepper, garlic, smoky paprika, oregano and cumin.
*Brush the silicon baking pad with oil, a thin layer is fine, just enough to let it get crispy on the edges.

*Lay the eggplant on it and let it sit for 10 to 15 minutes.
*Slice 1 small onion and season it before you place it on the same baking pad.
*Bake on 200C/400F for 12 minutes and then flip it over for another 10. If you notice the eggplant has cooked too much after 12 minutes, reduce the cooking time on the other side.

*Warm up the bread (optional) for 2 minutes in the oven.
*Add tomato sauce and cheese to the eggplant and return to oven for 2 to 3 minutes or until the cheese is melted.

*Pop it on the bread along with any leftover tomato sauce and get your GRUB ON!

That’s it. A quick and easy vegan eggplant parmesan but…not. It’s not as calorific as the traditional version but it’s just as tasty and it requires a lot less time in the kitchen. But let me tell ya, the effort doesn’t equal the taste.