Puerto Rican Vegan: Quick and Easy Eggplant Parm

Tuesday, August 2, 2011

Quick and Easy Eggplant Parm

I have yet to meet a Puerto Rican that doesn't adore Italian food. That might be a stereotype, but it's a pretty safe bet. Seriously, who doesn't love pasta, tomato sauce, oozy cheese, delectable herbs and spices? What we don't love is the saturated fat, cholesterol and high calorie content of these foods.

Lucky for us, there are healthier ways to indulge!

This dish is perfect as an appetizer, or served on top of whole wheat linguine (make that brown rice linguine and you've got a gluten-free dish). It's great to serve to guests, or as a quick lunch for yourself. Either way, there's something gourmet about it. Fancy yet simple - perfection.

Eggplant Parmesan

1 Large Eggplant
Your Fave Spaghetti Sauce*
Mozzarella Daiya Cheese
Fresh Basil Leaves
Garlic Powder
Black Pepper (optional)

Peel and slice the eggplant into 1/4 inch thick rounds. Arrange side to side on a cookie sheet. Place the sauce, cheese and basil leaves on top of each round.

Stick it in the oven at 350 degrees for about 5 minutes, until the eggplant gets a little darker and the cheese melts. Stack 2-3 rounds on top of each other, sprinkle with garlic powder and black pepper to serve. *Feel free to substitute a 1/4 inch slice of tomato for the sauce. Yum.


  1. This looks DELICIOUS! I will definitely be trying it out!

  2. perfect! i just cut up some eggplant and was debating whether or not to cook it tonight... guess eggplant parm it is!

  3. Um... As always...your recipes ROCK!!