Swap out Parmesan cheese for homemade tofu ricotta for a delicious vegan alternative to classic eggplant parm. Prepare each layer and to make stacks of three for a hearty and flavorful dinner. Serving these vegan eggplant parmesan stacks is currently our favorite way to impress our dinner guests!
- 1 medium to large eggplant, sliced into 1/2 inch thick rounds
- 1 cup vegan mayo
- Marinara sauce, to taste
- 1 cup panko or gluten-free breadcrumbs (if using seasoned breadcrumbs, leave our Italian seasoning below)
- 1 Tbsp Italian seasoning
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Tofu Ricotta:
- 1/2 cup vegan mayonnaise
- 6oz/175g extra firm tofu
- Fresh basil leaves, to taste
- 1/2 tsp salt
Preheat oven to 375°F.
Wash and peel eggplant then slice it into quarter-inch rounds. Do not cut too thick or you’ll find that they may not cook through evenly.
Combine breadcrumbs and seasoning in a bowl and set aside.
Coat eggplant slices with half a cup of the vegan mayo on both sides to ensure that they’ve got a fairly good glazing. Thinning the mayo with a quarter cup of water can help it to coat more evenly.
Using a spoon, scoop and spread the breading mixture over both sides of the eggplant. The slices should be covered evenly, but there should not be excess crumbs (but if there is, gently shake the slices over the breading mixture bowl to remove).
Line a baking sheet with parchment paper and place eggplant rounds down.
Bake at 375°F for 15 minutes. Flip each round over, and bake for another 15 minutes, or until eggplant is tender and breadcrumbs are a light golden color.
In a bowl, mash together half a cup of vegan mayo, tofu, basil, and salt to make the tofu ricotta.
Remove eggplant slices from your pan and layer with marinara and ricotta. I layered mine in a stack of three but wouldn’t go any higher as the possibility of it toppling over. Garnish with a fresh sprig of basil and freshly ground pepper.