I was really craving some Italian home cooking but am still trying to get my summer body going on (struggles…!) so I decided to make this classic dish healthier…
To make this dish healthier, I substituted all the dairy products for non-dairy alternatives (but TRUST me guys.. you seriously won’t miss all that real cheese). I used a combination of all my favorite cheese alternatives. For the ricotta cheese I used Kite Hill’s almond milk ricotta, Miyoko’s vegan mozzarella, and Follow Your Heart’s shredded parmesan style cheese alternative.
- 1 large eggplant
- 8 ounce dairy-free ricotta I used Kite Hill
- 1 large egg
- 2 tablespoons fresh basil, chopped
- 24 oz jar of your favorite red sauce I used Rao's roasted garlic
- 8 ounce dairy-free mozzarella, sliced thin I used Miyoko's
- 4 ounce dairy-free parmesan I used Follow Your Heart
- kosher salt
- fresh cracked black pepper
- fresh basil for topping
Preheat oven to 350 degrees.
Slice eggplant into approximately 1/8 thick slices lengthwise. Set slices on wire baking rack(s) and sprinkle with kosher salt on each side. Let sit for about 20 minutes or up to an hour to let water come out of the eggplant.
In a small bowl, mix together ricotta, egg, fresh chopped basil and season with salt and pepper until the egg is well combined.
Take a paper towel and pat down eggplant slices to remove excess water.
In a baking dish, add in a thin layer of sauce. Top with one layer of the eggplant (about 3 slices). Top the eggplant layer with about 1/3 of your ricotta mixture, another 1/3 mozzarella, and sauce. Repeat this step 2 more times. Sprinkle the parmesan cheese on the very top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Carefully remove the aluminum foil and bake uncovered for another 20-30 minutes.
Let cool for a few minutes before serving!