Italian Dinner Italian Lunch Vegan Recipes


My Italian Veggie Parmesan (parmigiana vegana) isn’t breaded or fried, but roasted, which gives this melt more taste and less carbs!




  • 1 eggplant, peeled and cut into 1/4-inch slices
  • 1 red onion, cut into 1/2-inch slices
  • 1 green bell pepper, cut into 8 strips
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) loaf Ciabatta or Italian bread, split in half lengthwise
  • 1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese
  • 1 tablespoon Parmigiano Reggiano cheese, grated



Preheat oven to 450 degree F.

sliced eggplant

sliced pepper onions and eggplant

In a large roasting pan or rimmed baking sheet, combine all ingredients except the cheese and bread; toss until well combined.

sliced pepper onion and eggplant with spices veggie eggplant parmesan


Roast for 35 to 40 minutes, or until vegetables are tender.

veggie eggplant parmesan bread 

Place roasted vegetables evenly over cut sides of the French bread then cut each half into thirds.

veggie eggplant parmesan veggie eggplant parmesan

Sprinkle with Mozzarella and Parmigiano cheeses and bake 3 to 4 more minutes, or until cheese melts.

veggie eggplant parmesan


Veggie parmesan to be served immediately.

veggie eggplant parmesan veggie eggplant parmesan

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