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Eggplant Parm Stacks


  • 1 eggplant

  • 1 cup of cornmeal

  • Olive oil

  • 1 tbsp of garlic powder

  • Generous amount of s&p

  • Pasta of choice

  • Jarred tomato sauce

Serve with:

  • brown rice pasta or chickpea pasta

My homemade cashew cream alfredo here OR store bought vegan melty mozzarella like this (or use both!)


Pre-heat your oven to 400F or 200C.

Mix Cornmeal, garlic powder, and s&p together in a large bowl. Slice your eggplant about 1/4 inch thick. Rub both sides of each slice with olive oil and dunk in cornmeal mixture. Place on a greased baking sheet and put a large dollop of tomato sauce on top of each slice.

Bake about 30 min until almost very soft, then add vegan cheese (if using) and bake 10 more min until it is melted. Remove from oven and stack slices on top of each other, spreading cashew alfredo sauce (if using) between each one.

Serve on top of cooked pasta mixed with tomato sauce, and optional sprinkle of cheese.


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