Comfort Food Eggplant Parmesan (Dairy‑Free)
Breaded‑free eggplant slices baked with a rich tomato sauce and a dairy‑free cheese alternative, served with a side of sautéed spinach.
Total
1h 15m
Prep
30 min
Cook
45 min
Serves
3
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Recipe serves 3
Ingredients
- 1 large eggplant
- 400 ml tomato sauce (no added sugar)
- 100 g dairy‑free cheese shreds
- 1 bag spinach
- 3 tbsp olive oil
- 1 tsp garlic, minced
- ½ tsp basil dried
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
Slice eggplant into ½‑inch rounds; brush both sides with olive oil.
- 3
Arrange on a baking sheet and roast 20 minutes, flip, then roast another 15 minutes until soft.
- 4
Meanwhile, heat 1 tbsp olive oil in a saucepan; add garlic and sauté 30 seconds, then add tomato sauce, basil, salt, and pepper; simmer 10 minutes.
- 5
Layer roasted eggplant slices in a baking dish, spoon sauce over each layer, and sprinkle dairy‑free cheese.
- 6
Bake 15 minutes until cheese melts.
- 7
In a skillet, quickly wilt spinach with a drizzle of olive oil and a pinch of salt.
- 8
Serve eggplant parmesan with sautéed spinach on the side.
Nutrition per serving
Calories
260
13% of a 2,000 kcal day
| Protein | 8 g |
| Carbohydrate | 12 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 420 mg |
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