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Easy Eggplant Parmesan – Vegan Style

April 25, 2017

Healthy, easy to make, delicious and ready to eat in 30 minutes! That’s what you will find when you make this vegan style Eggplan Parmesan.

1 Eggplant

2 TBSP Salt

Marinara Sauce:

1/2 Chopped Onion

1/2 Chopped Bell Pepper (any color)

1 TBSP Light Olive Oil

1 TBSP Chopped Garlic

2 – 16 oz Cans Diced Tomato

1 – 6oz Can Tomato Paste

3 TBSP Italian Seasoning

2 Cups Chopped Kale (or Spinach)

Vegan-Style Parmesan Cheese:

1 cup Cashews

1-2 cloves Garlic

1 TBSP Salt

Begin by thinly slicing the eggplant about 1/4 “. Place the slices in a pan of cold water with the salt. Let soak for at least 20 minutes. This is an important step — soaking the eggplant will take out the bitterness.

While the eggplant is soaking, heat a medium-sized pan on medium heat, add the olive oil, onion, bell pepper and saute for about 10 minutes, stirring occassionally. Add garlic, diced tomato, tomato paste and Italian seasoning. Mix until well blended, turn heat down to low and simmer for 25 minutes covered. Stir occassionally. Then add the chopped kale or spinach and cook an additional 5 minutes.

While the marinara sauce is cooking make the Vegan Style Parmesan Cheese, place all the ingredients in a food processor and blend. Set aside.

After the eggplant has soaked for about 20 minutes, press all the water out of the slices. Begin to cook the eggplant in a large pan over medium heat.

To plate, place slices of cooked eggplant on each plate, add the marinara sauce and top with the vegan style Parmesan Cheese.


  1. Carmel Duffy says:

    How are you getting your calcium?

    1. Cindy Bartz says:

      Calcium is best to get through the foods you eat. A few foods high in calcium include: Oranges, Broccoli, Green Leafy Vegetables, Almonds, Chia Seeds and Sesame Seeds (especially black).

  2. Betty Anne Tague says:

    Can you substitute Zucchini for eggplant? I have tried eggplant a lot of ways and I just don’t feel good after eating it.

    1. Cindy Bartz says:

      Yes, I think this would work — although Zucchini doesn’t take as long to cook and you won’t need to soak it in the salt water.

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