Marinara Stuffed Roasted Eggplant

A super easy roasted eggplant dish that tastes like pizza, without all the calories! A vegan parmesan mixture piled on top of marinara sauce and stuffed into eggplant halves makes for an awesome meatless meal.

4 Japanese eggplants (7-8″ long)
~1/4 cup extra virgin olive oil
1 cup quartered cherry tomatoes
1 cup marinara sauce
juice of ½ small lemon (about 1½ Tbsp)
1 serrano pepper, chopped
⅓ cup walnuts, chopped
¼ cup nutritional yeast
⅓ cup bread crumbs, gluten free if necessary
pinch salt

View the full recipe at My California Roots →