Vegan diets are clean diets rich in nutrients. The intake can reduce the risk of many diseases and can too give you an energy boost and eliminate waste. No animal byproducts are necessarily the way to go. The rise of veganism is exponential. Thus small food producers are introducing vegan-friendly products.
My pasta stuffed parmesan eggplant is vegan-friendly. It’s rich in antioxidants, fiber, and much more. The sauce I recommend is only ten ingredients made with organic tomatoes and consists of a smooth, smoky character. Please take heed, the branding has changed for City Saucery, and the Kale & Swiss Chard flavor is no longer available, I recommend their Roasted Eggplant Sauce for this recipe. The indie, decadent saffron pasta has an earthy flavor and beautiful hue and texture perfect providing additional flavor and a higher caliber to the experience. The dish is topped with the ever-selling Parma! Which is an excellent source of Vitamin B12. Dig in!
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- 1 eggplant medium size
- ½ bag SAFFRON PASTA MALLOREDDUS MADE BY SFOGLINI PASTA
- 1 jar Roasted Eggplant Sauce Made by City Saucery
- Parma! Vegan Parmesan Substitute use to liking (Garlicky Green or Original recommended)
- olive oil 1-2 tablespoons
- sea salt and black pepper use to liking
- Prepare pasta by bringing a medium size pot of water to boil. Add 1-2 tablespoons of olive oil and a ½ teaspoon of salt. Add half a bag of pasta and cook until al dente.
- Cut the top off the eggplant then cut in half.
- Cut a ¼ inch border around the edge of the eggplant. Cut into three sections to make it easier to remove. Scoop out the inside and set aside. Sprinkle parmesan cheese over the inside of the eggplant.
- Dice the part of the eggplant that was scooped out. Season with salt and pepper and drizzle 2-3 tablespoons of olive oil over the top. Toss together.
- In a skillet over medium heat, add the diced eggplant and cook until tender and slightly browned.
- Drain the pasta and add to the cooked eggplant. Pour sauce over the top and stir together.
- Scoop the pasta into the eggplants and sprinkle with more parmesan cheese.
- Bake for 15-20 minutes at 400. Then dinner's served!