Recipe

Melanzane Alla Pomodoro And Vegan Parmesan Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 2 months ago Good for a light vegan lunch, stacks of broiled eggplant and tomatoes, basil and vegan parmesan get just a sprinkle of salt and pepper before being finished with balsamic and served warm. Makes a good appetizer too, just portion one stack per person instead of 6!... More Prep:15m Cook:7m Servings:2	Jo_jo_ba
	sweet tangy tomatoey eggplant cheesy salty peppery tangy vinegary herby basil oregano italian eggplant tomatoes lunch vegan vegetarian easy colourful healthy

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Ingredients

1 lb eggplant, sliced in 12 even rounds

salt and pepper to taste

1 large beefsteak tomato, sliced in 12 even rounds

2 tbsp vegan parmesan cheese

12 large basil leaves

3 tbsp aged balsamic vinegar

Directions

Preheat broiler and line a baking sheet with parchment paper.

Place eggplant slices on parchment, sprinkle with salt and pepper.

Broil 2 minutes on one side, then flip slices and sprinkle again with salt and pepper.

Broil 3 minutes on the second side.

Place a tomato slice on each eggplant round and top each with an equal amount of parmesan "cheese".

Broil 1-2 minutes longer, just until tomatoes soften.

Immediately remove rounds to serving plates, and top each with a basil leaf.

Drizzle balsamic over each round and serve.

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Comments

jo_jo_ba 1 year, 2 months ago said:
Amount Per Serving
Calories: 105.9
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 135.1 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.8 g
Protein: 6.2 g
WW Points: 1.5

mystic_river1 1 year, 2 months ago said:
Very nice jo jo! ^5

ttaaccoo 1 year, 2 months ago said:
Way nice! Homegrown tomatoes and basil on hand. thanks!!

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