Viva L’Italia Eggplant Parmesan 🇮🇹

plant based eggplant parmIngredients:

2 Tbsp. water

1/2 onion chopped or sliced

2-4 Tbsp. cooking sherry

1 large or 2 small eggplants

2 tomatoes, chopped

1/2 cup tomato puree

1/2 cup shredded non-dairy, non-casein, white veggie cheese

2 Tbsp. Nutritional yeast

Fresh or dried herbs as desired (basil, thyme, oregano)



Water saute onion in 2 Tbsp. water. on medium high heat until caramelized.

Reduce heat to medium and add sherry (enough to thinly cover the pan) followed by the eggplant.  Spoon the onion over the eggplant. Allow eggplant to saute in the sherry for 3-5 minutes, depending on the thickness of the eggplant.

Add fresh tomatoes and tomato sauce evenly over the eggplant.  Allow ingredients to warm without stirring, cover as needed.

Add shredded veggie cheese and allow to melt.  Cover evenly with nutritional yeast.

Serve up and sprinkle with fresh herbs.