Crispy eggplant layered with vegan cheese and a juicy slice of tomato makes these stacks ... and left to rest in the fridge for up to a day). Bake sheet at 450F for 20 mins. Raise heat to 500F ...

Arrange the eggplant slices in the skillet ... Eggplant is a great base for vegan teriyaki recipes because it soaks sauces up so well. This eggplant teriyaki recipe comes together in under ...

These tasty fries are guilt free—just make sure to swap out the Parmesan cheese so it’s vegan-friendly ... Layers of roasted eggplant slices, ripe tomatoes and plant-based cheese make this ...

(Do not turn oven off.) Using a spatula, carefully flip each eggplant slab, repositioning slices back into place, if needed. Press again to flatten. Return to oven, and roast at 350°F until very ...

The eggplant slices are often floured and fried ... Substitutions: To make it vegan >> use the filling from the related Vegan Baked Stuffed Shells recipe and vegan parmesan, such as Follow ...

In this version, we skip the deep-fryer and bake the eggplant slices under a crust of seasoned panko breadcrumbs. The herby crust is spiked with cheese and toasts up perfectly in the oven.