Back to Basics: Classic Eggplant Parmigiana

eggplant parm


  • 2 medium eggplants, peeled & sliced 1/8 inch thick
  • 2 Cups of your favorite tomato sauce
  • 1 Cup of your favorite vegan mozzarella cheese
  • 1/2 Cup white rice flour, plus more as needed
  • 1 bunch fresh basil leaves, chiffonade
  • Salt and pepper, to taste
  • frying oil for your eggplant


  1. Preheat your oven to 425 degrees Fahrenheit.  eggplantHeat your cooking oil on medium high heat in your skillet.  Dredge each piece of eggplant in your white rice flour and dust off the excess.  Fry each side until golden, about 5 minutes, and set aside until all are prepared.rice flour prepared eggplantprepared eggplant
  2. In your baking dish, layer your largest slices of eggplant on the bottom and cover with 1/4 Cup tomato sauce and sprinkle with 1-2 teaspoons of basil.  Repeat this layering until you’ve used up your eggplant.  Top your baking dish with your vegan cheese and pop it in the oven for 15-20 minutes, until the cheese is melted.  To make this a balanced meal I made a large organic baby green salad with diced leftover tofu, hearts of palm, and avocado.  P1080563 P1080566 P1080568 P1080570 P1080573 P1080580 P1080584 P1080590
  3. Enjoy eating whole!

P1080593 P1080595 P1080594

Questions? Comments? :)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: