Vegan Eggplant Parma

Ingredients

1 large eggplant, sliced into approximately 1.3 cm rounds
BioCheese Cheddar Flavour Shred (as needed for layering and topping)
1 cup marinara sauce (store-bought or homemade)
Fresh oregano (to sprinkle)
Olive oil (for drizzling)
Salt and pepper to taste

Method

Preheat your oven to 200 C.

Slice the eggplant into approximately 1.3 cm rounds. Sprinkle salt on both sides and let sit for 10 minutes.

Pat dry with a paper towel.

Place eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper.

Bake for 20-25 minutes until tender and slightly golden.

Reduce oven temperature to 190 C.

Layer marinara sauce, eggplant slices, and BioCheese Cheddar Flavour Shred in a baking dish.

Repeat layers and top with more BioCheese Cheddar Flavour Shred and oregano.

Bake for 20-25 minutes until cheese is golden.

Credits: BioCheese

Photo Credits: BioCheese