Eggplant Parmesan is one of the true Italian classics. A dish that masterfully combines sauce, seasoning, breaded eggplant, and cheese, but so complicated to make! I always loved Eggplant Parmesan–when someone else made it. When it is my turn to make it, I have to put a twist on it, to make it easier, simpler and healthier. This vegan eggplant parmesan stack recipe uses plant-based yogurt cheese to maintain the creamy and cheesy. It is baked so, it is less in calories and fat. And I decided not to use any breadcrumbs because store brought breadcrumbs often does not have clean ingredients. You are welcome to make your own breadcrumbs for this recipe if you wish.
This vegan eggplant parmesan stack could be your ultimate go-to dinner party food. It is super easy to make, super tasty, amazing architecture, and a feel-good dish.
Eggplant has a unique texture and taste, and it is not liked by many. However, eggplants are a nutrient-dense food. It is low in calories, high in fiber, vitamins, and minerals. In addition, eggplants are high in antioxidants, especially rich in anthocyanins. A type of pigment with antioxidant properties that is responsible for the vibrant color.