The Best Eggplant Parmesan Ever

Our Flexitarian Kitchen

I shared a recipe for eggplant parmesan once before, but this way is simpler—still time consuming—and absolutely decadent. I could eat the whole pan by myself! I use a combination of vegan mozzarella and dairy mozzarella to make this dish uber delicious, while still trying to keep it “plant-based.” And I don’t use ricotta or any other vegetables, like mushrooms or spinach, simply because I don’t think it needs it. I do, however, make as many layers as possible and highly suggest you do too.

The key to making this turn out so well is, well, it’s the process. If you cut corners and don’t do all the steps, it will not turn out as crispy and lovely and decadent as it should.

About the sauce and the tomatoes. Yes, what you use really does make a difference. Nothing against the typical store-bought options, but trust me on this one…

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Author: Whipped Owl

Writer Musician Historian Sportsman Loner

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