Vegan Baked Eggplant with Tomato & Mozzarella

Certainly! Here’s a recipe for vegan baked eggplant with tomato and dairy-free mozzarella:

Ingredients:

• 2 medium-sized eggplants
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large tomatoes, sliced
• 1 1/2 cups dairy-free mozzarella cheese, shredded
• Fresh basil leaves for garnish

For the marinade:

• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into rounds, about 1/2 inch thick. Lay them out on a cutting board or a clean surface and sprinkle both sides with salt. Let them sit for about 10-15 minutes. This helps draw out excess moisture and bitterness from the eggplants. Pat them dry with paper towels.
3. In a small bowl, whisk together the ingredients for the marinade – olive oil, minced garlic, dried oregano, dried basil, salt, and pepper.
4. Brush both sides of the eggplant slices with the marinade mixture. Place the slices on the prepared baking sheet in a single layer.
5. Bake the eggplant slices in the preheated oven for about 15-20 minutes or until they become tender and slightly golden.
6. Remove the baking sheet from the oven. Layer each eggplant slice with a slice of tomato on top. Sprinkle dairy-free mozzarella cheese over the tomato slices.
7. Place the baking sheet back in the oven and bake for an additional 10-15 minutes or until the cheese melts and starts to bubble.
8. Once done, remove the baked eggplant slices from the oven. Garnish with fresh basil leaves before serving.

This vegan baked eggplant with tomato and dairy-free mozzarella makes a flavorful and satisfying dish. Enjoy it as a main course or as a side dish!