We recently made these for the first time and brought them to a football party … one where most everything else was the typical spread. And surprise, everyone loved them! And they’re not only really good, they’re also super good for you. Enjoy!
Eggplant Vegan Pizza Rounds
PREP TIME: 20 minutes | COOK: Oven 350 degrees, around 1 hour total
- 1-2 eggplants
- Tomato paste OR your fav tomato sauce
- Olives, black or green, sliced
- Red pepper, chopped
- Artichoke hearts, chopped
- Roasted garlic
- Fresh basil for garnish
- French bread (optional)
- Olive oil (optional)
- Mozzarella IF YOU MUST (see note below)
- Cashew “Parmesan” for serving
Slice eggplant into rounds, or lengthwise. I like the slices pretty thin, about ½ an inch. Bake for 30 minutes on a lined baking sheet, flipping once. Remove from the oven and spread a thin layer of tomato paste or sauce on each one, then top with your favorite veggies. Bake for an additional 20 minutes. Sprinkle with cashew “Parmesan.” Serve as is or with french bread and a little olive oil for drizzling.
Now, about the mozzarella … if your goal is to get kids (or anyone not likely to be thrilled about eating eggplant) to like these, you might need to add a little mozzarella. And that’s fine. Because again, a plant-based diet is a little different for everyone. Just remember a little cheese goes a long way so don’t overdo it.
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
You won’t even miss the Mozzarella in this vegan eggplant parmesan!
When topped with the right ingredients, pasta can be a good thing—especially when you use gluten-free, plant-based pasta.
Literally my favorite Italian staple dish and its vegan too!!