Eggplant Parmigiana

Eggplant Parmigiana (Parmigiana di Melanzane) is one of the most beloved dishes of southern Italy. Like many treasured family recipes, its origins are debated. Some believe its name comes from Parmigiano cheese, while others trace it to the city of Parma. Still others, including many Neapolitan families, proudly claim it as a signature dish of Naples. Since my family's roots are in Naples, that's the tradition I grew up with—and the one I happily embrace.

This recipe holds a special place in my heart. It was lovingly handwritten in the little white notebook my mother gave to her children in 1993, a collection of family recipes meant to be shared for generations. Every time I make it, the aroma of tomato sauce slowly simmering on the stove fills the house with the same comforting scent I remember from my childhood. It's the kind of meal that gathers everyone around the table before it's even served.

I've adapted my mother's recipe by replacing the ground beef and cheese with plant-based alternatives, making it completely vegan without sacrificing the rich, comforting flavors that make this dish so memorable. Instead of frying the eggplant, I roast the slices until tender, creating a lighter, healthier version while preserving the hearty texture that makes eggplant Parmigiana so satisfying.

Because this is a rich and flavorful entrée, I like to serve it with simple sides such as grilled zucchini, roasted broccoli, or a crisp green salad dressed with a bright lemon vinaigrette.

This has become one of our family's favorite meals, and no one looks forward to it more than my son, Richard. I hope it brings the same warmth, comfort, and happy memories to your table as it has to ours. Enjoy!

Ingredients

2 Tbsp. olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 green bell pepper, chopped

2 cups Impossible Meat Crumbles

3 cups canned diced tomatoes

1 Tbsp. chopped parsley

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

2 medium eggplant

1 cup breadcrumbs

1/2 cup vegan parmesan cheese

1 cup vegan mozzarella cheese

Directions

1.     Heat 2 Tbsp. of olive oil in large sauté pan. Add onion and green pepper.  Cook until onion is tender 2-3 minutes. Add garlic and stir to combine. 

2.    Add tomatoes, parsley, oregano, salt and pepper to taste.  Simmer uncovered for 30 minutes.  Add frozen “meat” crumbles last 10 minutes. Remove from heat.

3.    Peel and slice eggplant into 1/4 inch rounds. Place eggplant on greased cookie sheet and drizzle with 2 Tbsp. olive oil. Season with salt and pepper.  Bake at 375 degrees until tender about 8-10 minutes, flipping halfway through the time. This is a healthier option than frying. 

4.    In a small bowl, combine breadcrumbs, vegan parmesan and mozzarella cheese, pinch of salt and pepper. 

5.    Alternate layers of tomato and “meat” sauce, eggplant, and bread crumb/cheese mixture in a 1 1/2 qt. baking dish lightly oiled, beginning and ending with sauce.

6.    Top with additional mozzarella cheese.  Bake at 375 degrees for about 20 minutes or until cheese melts.  Let rest for 15 minutes.  Makes 6 servings.