Eggplant Parm without dairy? Say whaaaat?! Yes, this recipe is for real.
Recipe: Eggplant Parm without Dairy
Ingredients:
- 1 large eggplant
- Olive oil
- Salt and pepper to taste
- 1 cup marinara sauce
- 1 cup dairy-free mozzarella cheese
- Fresh basil leaves
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the eggplant into 1/4-inch thick rounds. Place the slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Bake the eggplant slices for about 15 minutes, or until they are softened and slightly golden.
4. Remove the eggplant slices from the oven and let them cool slightly.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of eggplant slices on top of the sauce.
6. Sprinkle dairy-free mozzarella cheese over the eggplant slices, and then top with another layer of sauce and eggplant slices.
7. Repeat the layers until all of the eggplant and sauce are used, finishing with a layer of cheese on top.
8. Bake the Eggplant Parm without Dairy for about 20 minutes, or until the cheese is melted and bubbly.
9. Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves.
How to Prepare:
This Eggplant Parm without Dairy is a surprisingly easy recipe to make. Just follow these simple steps:
1. Preheat your oven to 375°F (190°C).
2. Slice the eggplant into 1/4-inch thick rounds and brush both sides with olive oil. Season with salt and pepper.
3. Bake the eggplant slices for about 15 minutes, or until they are softened and slightly golden.
4. Let the eggplant slices cool slightly.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Place a layer of eggplant slices on top of the sauce.
7. Sprinkle dairy-free mozzarella cheese over the eggplant slices.
8. Top with another layer of sauce and eggplant slices.
9. Repeat the layers until all of the eggplant and sauce are used.
10. Finish with a layer of cheese on top.
11. Bake for about 20 minutes, or until the cheese is melted and bubbly.
12. Let the dish cool for a few minutes, then garnish with fresh basil leaves.
Preparation Time:
Preparation time for this Eggplant Parm without Dairy recipe is approximately 40 minutes. This includes time for slicing and baking the eggplant, as well as assembling and baking the dish.
Servings:
This recipe serves 4 people.
Nutrition Facts:
- Calories: 250 per serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrate: 30g
- Protein: 8g
Tips:
- For an extra crispy texture, you can dip the eggplant slices in cornmeal before baking them.
- Feel free to add your favorite vegetables or protein to this Eggplant Parm without Dairy recipe.
- If you prefer a spicier flavor, add red pepper flakes or hot sauce to the marinara sauce.
FAQs:
Q: Can I use regular mozzarella cheese instead of dairy-free?
A: Yes, you can use regular mozzarella cheese if you don’t have any dietary restrictions.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the dish ahead of time and refrigerate it until you’re ready to bake it.
Q: Can I freeze this Eggplant Parm without Dairy?
A: Yes, you can freeze the leftovers for up to 3 months. Just make sure to thaw it completely before reheating.
This Eggplant Parm without Dairy is a delicious and healthy alternative to the traditional recipe. It’s perfect for those who are lactose intolerant or following a dairy-free diet. The combination of baked eggplant slices, marinara sauce, and dairy-free mozzarella cheese creates a rich and flavorful dish that will satisfy your cravings. Serve it with a side of pasta or a fresh salad for a complete meal. Give this recipe a try and enjoy a tasty Eggplant Parm without dairy!
