New Eggplant Recipe


I love to eat and anything with cheese in it is right up my alley! I had a craving for Italian food, and it has been a while, so I wanted to go all out and figure out how to make that Parmesan I loved so much in a fashion that fits my lifestyle.

I couldn’t pin this one down right away and had many trial & errors. My poor boyfriend was probably so sick of eating it over and over but I had figure it out. Finally I made a batch that I think turned out great, or I just think it did. I hope you enjoy it as much as I do and I would love your feedback.



2 Sliced Eggplants // Panko // 3-5 LG Garlic Cloves // 1TbL SP Oregano // ¼ Tsp Cayenne // ¼ Cup Almond Milk // 2 Cups Cashews // 1/3 Cup Nutritional Yeast // 1-2 Lemons // 1 Tbl SP Vegan Butter // ½ Tsp Dried Oregano // 1 Cup Fresh Basil // 1 Tsp Arrowroot Starch // 1 Tsp Almond Meal // 2 Tbl SP Go Veggie Vegan Parmesan // ¼ Tsp Red Pepper Flakes // Salt & Pepper // Shredded Vegan Cheese // Large Marinara 18oz // 8oz Can of Roasted Tomatoes



-To Make-

Pre-Heat Oven 375 Degrees

Cheese Filling: Soak the nuts over night if you do not have a high speed blender. Blend Cashews, Nutritional Yeast, Vegan Butter,Lemon, Salt & Pepper, 3 Cloves of Garlic and slowly add small amounts of water to thin out your cheese. You want to blend it till its thick and smooth. Then in a bowl add your Cheese filling, Basil, Go Veggie Parmesan and Red Pepper Flakes and mix together. *Sometimes I like to add a handful of Spinach in my cheese fillings for extra greens


Once your Filling is done you can set it aside and prepare the eggplant. Slice your eggplant ¼ Inch thick. In one bowl mix Panko, fresh Oregano, Cayenne and salt & pepper to your taste. In another bowl mix Almond milk, Arrow Root Starch, Minced Garlic and Almond Meal.


Dip an Eggplant slice into the batter on both sides, allow some of the excess drip off, then dip into the Panko Mixture making sure both sides are well covered. Place on a greased baking sheet or parchment paper and bake for a 10 minutes to just crisp the outsides. 


While thats baking gather your cheese filling, marinara and vegan cheese to prepare for the assembly! Take an Eggplant slice drop a few large spoonfuls of our cheese mixture on top, along with a spoonful of marinara and then another Eggplant slice.


We will then top all with Marinara and sprinkle shredded Vegan Cheese on top. You will want to cover it with foil and bake for 35 minutes. Remove the Foil, add a spoonful of the roasted tomatoes and bake for 10 more minutes.


Remove from the oven and let cool for 10 minutes, then serve. It definitely helped with my cravings and I am hoping it will help with yours as well.


For any questions or Comments feel free to contact me anytime. I am always interested in feedback on how these recipes work for others.