Melanzane Alla Pomodoro and Vegan Parmesan
From jo_jo_ba 15 years ago
- 7 minutes to make
- Serves 2
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!
Ingredients
- 1 lb eggplant, sliced in 12 even rounds shopping list
- salt and pepper to taste shopping list
- 1 large beefsteak tomato, sliced in 12 even rounds shopping list
- 2 tbsp vegan parmesan cheese shopping list
- 12 large basil leaves shopping list
- 3 tbsp aged balsamic vinegar shopping list
How to make it
- 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.
People Who Like This Dish 4
- mystic_river1 Bradenton, Florida
- onebespoke Los Angeles, CA
- tofucute Fountain Valley, CA
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- jo_jo_ba Oshawa, CA
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