Eggplant Parm is made vegan, and healthieeeeer, with the elimination of cheese. It's still yummy yummy, just less guilt!
I made a simple marinara sauce for this eggplant pasta, using just a few ingredients. All of which are pretty straight forward:
- crushed tomatoes
- olive oil
- minced garlic
- salt + pepper
- crushed tomato (optional for a little heat)
While the sauce is simmering, prepare your eggplant. Cut eggplant into slices about ¼ inch to ½ inch thick. The thicker the slices, the meatier the dish will taste. I prefer to cut them on the thicker side.
Get a baking sheet lined with parchment paper ready and set up a dredging station with 3 shallow bowls. Dip each eggplant slice into each bowl to coat. Then place back on baking sheet.