These vegan stuffed eggplants are just 347 calories for 1/2 an eggplant, and they are low cost and so easy to make. You can easily make these vegetarian as well with real cheese, but I have included a Homemade Vegan Parmesan recipe that boost protein and adds a wonderful crunch to this roasted eggplant recipe. Special Tip: You can salt the eggplants in the morning and place in the fridge, then come home and drain them if you like.
2tablespoonschopped parsley(optional- for garnish)
Instructions
Slice the eggplants in half lengthwise.
With the tip of a knife, score the eggplant flesh deeply in a diamond cross-hatch pattern.
Sprinkle salt over the surface of the eggplant halves, and into the cuts. Set aside, cut side up for 30 min.
Preheat the oven to 400° and line a baking sheet with parchment paper.
Gently squeeze the eggplant halves over the sink to extract the juice, then pat dry with a paper towel.
Place the eggplant halves cut side up on the prepared baking sheet. Spray each half with olive oil, and sprinkle with Italian seasoning.
Flip over so the cut sides are facing down on the baking sheet.
Bake for 1 hour, remove from the oven flip to cut side up, and top with vegan mozzarella, sliced tomatoes and vegan parmesan cheese.
Add back to the hot oven and bake for an additional 10 minutes until the cheese is melted and the tomatoes blistered.
OPTIONAL: If after 10 minutes the tomatoes are not cooked enough or the cheese is not melting well, you can broil for 2-5 minutes - just watch closely so they don't burn.
Remove from the oven, top with chopped parsley, and serve hot.