Vegan light eggplant parmesan with vegan mozzarella

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Eggplants are my favorite vegetable, I think. Hard choice, though! But eggplants parmesan has always been one of my favorite dishes while growing up and it still is, so I simply needed to veganize it! Here’s my version, that HP liked so much that asked me to pack some leftovers in his lunch bag…that made me happy. It’s not always easy to make food everyone likes, especially vegan food, but when it happens it’s all worth it! I have to spoil them not to realize they’re eating healthy, but that’s my pleasure.

Ingredients (serves about 6):

  • 3 eggplants
  • 1 bottle tomato sauce (I use Mutti)
  • 100 g vegan parmesan (nutritional yeast + almond flour)
  • extra virgin olive oil
  • salt
  • garlic
  • red hot pepper
  • fresh basil and thyme
  • 2 vegan mozzarella
  • 100 ml vegetable cooking cream
  • breadcrumbs, gluten free if needed



Vegan mozzarella

Feel free to use a store bought one, or follow a recipe of your choice. I share here a recipe that comes from Here’s the link, but since it’s in italian, I thought I might translate it. It’s soy based, it melts and stretches and works fine especially to make pizza 🙂

  • 2 full tsp potato starch
  • 6 Tsp soy milk
  • 1 full Tsp soy cream
  • 1 tsp soy butter (I use oil instead)
  • 3 full tsp soy yogurt
  • salt

In a nonstick saucepan, melt the potato starch with the milk, then add the cream, butter and salt. Put on a low heat and keep stirring, so that it won’t form lumps. When you see that the mixture is about to become creamy, take a moment from the fire and add the 3 tablespoons of yogurt, put on the fire and stir vigorously, again to avoid lumps. Cook 10-15 minutes over a low flame. The dough will become stringy, and above all it will shrink away from the sides and a bit from the bottom of the pan. Then it will be ready. Transferred to a previously oiled bowl, let it cool a bit and put in the fridge. It will be ready after 6-8 hours.

First, choose good eggplants! They need to have green stem, be shiny and not too hard, because ahen they’re hard, it means they are full of seeds. Cut eggplants about half cm thick and place on a baking plate. Sparkle with salt, pepper and oil, like this.

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Bake for about 20 minutes in warm oven without fan, that’s important because you don’t want your eggplant to became too dry. They’ll be like this:

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While they cook, you can mix the tomato sauce with little garlic powder (just a little, little bit), hot pepper, chopped basil and thyme. Mutti tomato sauce doesn’t contains seeds or peel, it’s only tomatoes and little salt. It makes it super creamy and smooth, with no weird flavours. Please, don’t trust any italian seasoned store bought tomato sauce, all you need is this 🙂

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Now, start composing the layers. Start with little oil and tomato sauce, then eggplants, mozzarella and vegan parmesan.

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I usually make three layers. For the topping, mix the rest of the tomato sauce with cream and cover the eggplants. Spread vegan parmesan and breadcrumbs and little oil, oregano if you like.

Bake for half an hour. It can be served alone or with spaghetti (tomato and basil)  and little green salad to make a meal.


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4 thoughts on “Vegan light eggplant parmesan with vegan mozzarella

  1. Thanks Poppy! Concita became very famous for that mozzarella she made a few years ago 🙂 she has different versions also. I tried other recipes not soy based, but that’s my favourite to use when cooking dishes like that. Give it a try! 🙂


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