Eggplant Parmesan has always been one of my favorite things to eat. Well, maybe not always. Growing up I was straight up all about the cheese, meat-laden lasagna but my mother would always cook some version of eggplant Parmesan which, of course I refused to try. But hey, I was a dumb kid. Right? Anyway, as I got older and started expanding my palate I discovered that I actually loved eggplant Parmesan. But, now that I don’t eat dairy and try to stay away from fried, refined foods as much as possible … how would I find an eggplant Parmesan recipe that actually tastes good sans mozzarella and bread crumbs?
Such little fate had I … because I stumbled on this amazing dish from VeganRicha.com and I have been hooked ever since. Truthfully, it’s one of the first all plant-based recipes I ever tried (and liked) which is why it deserves a shout out. So if you love eggplant parm as much as I do and are looking for a way to incorporate it into your plant-based diet, head over to VeganRicha.com and checkout the vegan recipe for baked breaded eggplant baked topped with cashew mozzarella cream. Insanely delicious!
Note, this does take some time especially if you make your sauce from scratch. And there are a lot of ingredients. My advice is to start this a solid two to three hours before you want to actually eat. And, if you’re lucky enough to have someone else join you in the kitchen, even better because food this good is always better when two people make it together. Am I right? Enjoy ; )