I can’t decide if this dish should be eggplant parmesan or eggplant lasagna…I mean, essentially they’re pretty much the same right?
Just to spice things up a bit, I threw in a twist to my usual recipe tonight. I decided to see if I could make it vegan. (I know, I know, the gooey melty cheese is the best part. Just experimenting 
)
1. Prepare eggplant: slice, salt, and place in colander with heavy items on top to drain.
2. Make sauce: Whatever your favorite marinara sauce may be. Tonight I used a can of stewed tomatoes, Italian seasoning, and leftover almond butter + marinara sauce.
3. Make cheesy sauce: To be honest I didn’t measure a thing (what’s new). I did a bunch of searching around for common vegan cheese substitutes. I ended up making a thick sauce by blending vegetable broth, almond milk, almond butter, nutritional yeast, cornstarch, and pepper together in the food processor. Of course I tasted my creation. I was a little concerned at this point.
4. Rinse off the eggplant & pat it dry, then give it a quick saute. (I’m not entirely sure this step was necessary since I didn’t coat the eggplant in anything, but what the hey.)
5. Then start layerin’ away!
I like to start with a bed of leafy kale. Then a layer of eggplant, followed by tomato sauce, then cheese sauce. Repeat until everything’s gone. Easy enough, eh?
Just for giggles I ground up some almonds and sprinkled them on top of the whole dish.
6. Into a 350 degree oven for 20 minutes and done!
I served it over pasta tonight just to make it more filling.
Verdict: GOOOOOD. Will repeat 
My only complaint was that I didn’t make a better marinara sauce. I can deal with that as my worst complaint
The unfavorable flavor I first tasted in the cheese-wannabe sauce had disappeared. Whether it cooked out, or just blended well with the other flavors in the dish, I don’t know. Don’t care. It was good.
Thank goodness I made a whole giant pan for myself. My freezer was in desperate need of restocking.
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Well YUM! Can I invite myself over for dinner…how about it I beg?
You can come have dinner anytime!
OMG this looks and sounds amazing!! I am way too lazy to ever do this myself — awful, right?? Well I hope to make this once I have a nicer/bigger kitchen or get someone to make it for me! I’ll keep it in mind — LOVE eggplant!!
What a good idea to use spaghetti. The last time we made eggplant lasagna it felt like it was lacking something. I should try the noodles.
OMG that looks so delish. I am DEF copying this recipe!!
I love making lasagne with veggies as the noodles — eggplant or zucchini, so yum!
Looks like a delicious dinner!
Oh my gosh, this looks AWESOME!!!! Yum!
This is soo clever – and given the fact that I’ve been on a major eggplant kick lately but have YET to make eggplant parm, it’s a given that I must try this soon
And thanks so much for your kind words on my blog!! I do actually have plans to do a photo post with some tips – hopefully I’ll get to it sooner rather than later!
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