Beef & Eggplant Parmesan
Craving the cheesy, saucy goodness of eggplant parmesan without the guilt? We’ve got you covered. This dish swaps the beef with plant-based magic. It’s comfort food with a plant-powered punch. You get crispy, roasted eggplant smothered in rich marinara, topped with melty, vegan cheese. You won’t even miss the beef. You’ll be too busy diving into layers of flavor and pure joy. If you’ve been stuck in a boring dinner rut, this is your golden ticket. Get ready to feel fancy without the restaurant price tag. Dinner is served, darling.
Beef & Eggplant Parmesan
A vegan take on classic beef and eggplant parmesan, with crispy eggplant, savory plant-based ground "beef," marinara, and melted cheese.
Ingredients
- 2 medium eggplants sliced into 1-inch rounds
- 1 tablespoon olive oil
- 200 g vegan ground beef soy-based or seitan
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 ½ cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 cup shredded vegan mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish because you’re fancy like that
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice eggplants into 1-inch rounds. Drizzle with olive oil and season with salt and pepper.
- Arrange eggplant slices on the baking sheet and roast for 20 minutes, flipping halfway through.
- While eggplant roasts, heat olive oil in a skillet. Add onion and garlic, sauté until soft.
- Add vegan ground beef to the skillet and cook for 5-7 minutes, breaking it up with a spoon.
- Stir in marinara sauce, oregano, basil, thyme, salt, and pepper. Simmer for 5 minutes.
- Once eggplant is done, layer the roasted slices in a baking dish.
- Spoon the vegan “beef” mixture over the eggplant slices. Top with shredded vegan mozzarella.
- Bake for 10 minutes, until the cheese is melty and bubbly.
- Garnish with fresh basil. Serve hot, and enjoy the flavor explosion.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 15g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 15%
- Iron: 20%
- Calcium: 15%
- Magnesium: 12%
Additional Notes/Tips to Enhance the Flavor
- If you want more crunch, try breading the eggplant slices before roasting them.
- Add some red pepper flakes for a spicy kick.
- Top with extra nutritional yeast for that cheesy flavor without the guilt.
- You can make this dish in advance and reheat it—perfect for meal prep.
- For extra flavor depth, add a splash of balsamic vinegar to the marinara sauce.
Who knew that eggplant could become such a delicious stand-in for beef? This dish brings all the flavor with none of the compromise. Enjoy!
