eggplant “parm”

eggplant "parm"--Journey for JessiDay two of my vegan challenge!  I must admit… I may have had a few bites of some Biscoff Oatmeal Cookie and thinking about it now, it probably was made with eggs.  This inspired me though, so for this weekend I will attempt to “veganize” the recipe!  For dinner however, it was 100% vegan!  I made my mom’s Eggplant Parmesan and made it gluten-free and vegan.


  • 3 small eggplants
  • pasta sauce
  • Daiya™ Dairy Free Mozarella Style “Cheese”
  • oregeno
  • parsley

eggplant "parm"--Journey for Jessi

Slice the eggplants into about 1 centimeter slices and place on a baking sheet to bake in the oven at 350°F for about 20 minutes.

eggplant "parm"--Journey for JessiTake out of the oven to cool off a little bit.  Meanwhile, grease a small loaf pan, then place a layer of eggplant slices on the bottom.

eggplant "parm"--Journey for JessiSpread a layer of pasta sauce and “cheese” on the eggplant and top with parsley and oregano flakes.

eggplant "parm"--Journey for JessiContinue to layer until the eggplant is all gone.  Top it off with more parsley and oregano.

eggplant "parm"--Journey for JessiPlace back in the oven and bake for about 30-40 minutes.

eggplant "parm"--Journey for JessiLet it cool off and…

eggplant "parm"--Journey for Jessi


Tonight I made a side of brussels sprouts for dinner too.

*Note: this dish makes for excellent leftovers or is easily stored in the freezer if you want to make large batches for later.

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