Melanzane Alla Pomodoro And Vegan Parmesan |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 2 |
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Good for a light vegan lunch, stacks of broiled eggplant and tomatoes, basil and vegan parmesan get just a sprinkle of salt and pepper before being finished with balsamic and served warm. Makes a good appetizer too, just portion one stack per person instead of 6! Read more ! Ingredients:
1 lb eggplant, sliced in 12 even rounds |
salt and pepper to taste |
1 large beefsteak tomato, sliced in 12 even rounds |
2 tbsp vegan parmesan cheese |
12 large basil leaves |
3 tbsp aged balsamic vinegar |
Directions:
1. Preheat broiler and line a baking sheet with parchment paper.
2. Place eggplant slices on parchment, sprinkle with salt and pepper.
3. Broil 2 minutes on one side, then flip slices and sprinkle again with salt and pepper.
4. Broil 3 minutes on the second side.
5. Place a tomato slice on each eggplant round and top each with an equal amount of parmesan cheese .
6. Broil 1-2 minutes longer, just until tomatoes soften.
7. Immediately remove rounds to serving plates, and top each with a basil leaf.
8. Drizzle balsamic over each round and serve.
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