Vegan Stuffed Eggplant Parmesan
Halved eggplants are roasted alongside cherry tomatoes and a head of garlic until tender. The vegetables are mashed into a rich sauce, spread back over the eggplant, and baked under a layer of vegan cheese until bubbly and golden.
1 eggplant, halved lengthwise
250 g cherry tomatoes
1 whole head of garlic, top sliced off
Salt
Black pepper
Olive oil
Shredded vegan cheese
Fresh basil, finely shredded
Crusty bread, to serve
1. Place the halved eggplant, cherry tomatoes, and the trimmed garlic head cut-side up on a baking tray lined with baking paper.
2. Score the flesh of each eggplant half in a diamond pattern, taking care not to cut through the skin.
3. Season the eggplant, tomatoes, and garlic with salt and black pepper, then drizzle generously with olive oil.
4. Roast until the eggplant flesh is completely soft and the tomatoes and garlic are blistered and tender.
5. Use a fork to gently mash and fluff the flesh inside each roasted eggplant half.
6. Transfer the roasted tomatoes to a shallow bowl, squeeze out the softened garlic cloves from their skins into the bowl, and mash them together with a fork into a coarse sauce.
7. Spoon the tomato and garlic mash evenly over the mashed eggplant halves.
8. Top generously with shredded vegan cheese and return to the oven until the cheese is melted and bubbling with golden spots.
9. Garnish with freshly shredded basil and serve warm with crusty bread.