Vegan Stuffed Eggplant Parmesan

Name: Vegan Stuffed Eggplant Parmesan
Yield: 2 servings
Ingredients: 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

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.

15 Oct 2026

Serves 2

From Ahmad Noori on YouTube.

Ingredients

Method

Place the halved eggplant, cherry tomatoes, and the trimmed garlic head cut-side up on a baking tray lined with baking paper.0:00
Score the flesh of each eggplant half in a diamond pattern, taking care not to cut through the skin.0:01
Season the eggplant, tomatoes, and garlic with salt and black pepper, then drizzle generously with olive oil.0:03
Roast until the eggplant flesh is completely soft and the tomatoes and garlic are blistered and tender.0:05
Use a fork to gently mash and fluff the flesh inside each roasted eggplant half.0:06
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.0:08
Spoon the tomato and garlic mash evenly over the mashed eggplant halves.0:12
Top generously with shredded vegan cheese and return to the oven until the cheese is melted and bubbling with golden spots.0:14
Garnish with freshly shredded basil and serve warm with crusty bread.0:16

Recipe · 207 wordsCreated 15 Oct 2026