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    Oh My Veggies » Vegetarian Recipes

    Chef Dawn Ludwig at Always Hungry Shares her Eggplant Parmesan

    Published: Nov 9, 2016 · by Nicole · Updated: Apr 22, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    eggplant parmesan on white plate with fresh basil
    Image courtesy of Chef Dawn Ludwig

    Eggplant parmesan is the perfect dish for chilly autumn days because of its hearty warmth and creamy texture. Most recipes achieve this via breadcrumbs that offer very little in the way of health benefits. Why add a highly processed element to a delicious, whole foods meal? This recipe uses tofu to accomplish all the heft and body of breadcrumbs, but with the added benefit of protein. If you’re a little weary of tofu, this is the perfect recipe to get you in a loving mood towards the soy product. Crumbled into the cheese sauce, the tofu adds only that little extra oomph that makes the dish both filling and satisfying. Try for yourself and let us know what you think!

    eggplant parmesan in pan with melted cheese and whole tomatoes on the vine
    Image courtesy of Chef Dawn Ludwig

    The ALWAYS HUNGRY? book program is geared towards people that are not yet vegetarian. We hope to guide our readers in the direction of eating a plant-based diet, but we still provide recipes with meat in them. Almost all of our recipes, both in the book and on our website, include a vegan or vegetarian option listed right along side it. We hope you come check it out!

    Eggplant Parmesan

    Eggplant parmesan is the perfect dish for chilly autumn days because of its hearty warmth and creamy texture. This recipe uses tofu to accomplish all the heft and body of breadcrumbs.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 1 hour 30 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Eggplant Parmesan, eggplant recipe, how to make Eggplant Parmesan
    Servings: 4 servings
    Calories: 370kcal
    Author: Oh My Veggies

    Ingredients

    • 1 medium eggplant about 1 pound, cut into ¼-inch-thick rounds
    • 4 teaspoons olive oil
    • ¾ teaspoon salt adjust based on the saltiness of marinara sauce
    • 14 to 16 ounces extra-firm tofu drained and gently pressed with an absorbent towel
    • ¹/8 teaspoon ground black pepper
    • 1 cup grated mozzarella cheese
    • 1 cup ricotta cheese
    • 1 large zucchini cut into ¼-inch rounds
    • 2 cups marinara sauce no added sugar
    • ¼ cup fresh basil leaves
    • ¼ cup grated vegetarian or vegan Parmesan cheese
    US Customary - Metric

    Instructions

    • Preheat the oven to 425°F.
    • Brush the eggplant with the oil and arrange the rounds in a single layer, or slightly overlapping at the edges, on a large baking sheet (or two, if necessary). Sprinkle with ¼ teaspoon of the salt. Roast until tender, 12 to 15 minutes. Remove from the oven but leave the oven on.
    • Meanwhile, crumble the tofu into a large bowl with the remaining ½ teaspoon salt and the pepper. Combine well. Stir in the mozzarella and ricotta until well mixed.
    • Cover the bottom of a 9 x 12-inch baking dish with ¾ cup of the marinara sauce. Top with half the basil, then half the roasted eggplant, half the zucchini, and half the mozzarella mixture. Repeat by topping with another ¾ cup of the marinara sauce and the remaining basil, eggplant, zucchini, and mozzarella mixture.
    • Top with the remaining tomato sauce and sprinkle evenly with the Parmesan
    • Roast until the eggplant is soft, the casserole is bubbling throughout, and the Parmesan is golden brown on top, about 30 minutes. Serve warm.

    Notes

    This recipe can be made with vegan cheeses or with cheese not made with animal enzymes.

    Nutrition

    Calories: 370kcalCarbohydrates: 21gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 53mgSodium: 1444mgPotassium: 1039mgFiber: 6gSugar: 12gVitamin A: 1197IUVitamin C: 20mgCalcium: 341mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Excerpted from the book ALWAYS HUNGRY? By David Ludwig, MD, PhD. Copyright ã 2015 by David Ludwig, MD, PhD. Reprinted by permission of Grand Central Publishing.  All rights reserved. 

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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