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Eggplant Parmsean

Servings 2 people


Eggplant Parmsean

  • eggplants
  • tomato sauce
  • Macadamia nut cheese sauce (recipe included here)
  • Breadcrumbs
  • Olive oil
  • Tomatoes for garnish

Macadamia Nut Cheese Sauce

  • 1 cup macadamia nuts (If you don’t have a Vitamix, soak the nuts for 4 hours to overnight. Drain and then add to the blender.)
  • 2 tbsp white wine
  • 1 tbsp nooch
  • 1 small clove garlic
  • 3 dashes ume plum vinegar
  • 1 pinch salt
  • filtered water enough to cover the nuts


Eggplant Parmsean

  1. Preheat the oven to 375. Line baking sheets with parchment paper.

  2. Slice the eggplants into rounds, about the same size, say about 1/4″. Set onto the parchment and sprinkle the tops with salt. Set aside for 20 minutes.

  3. Dab the tops of the eggplant with a paper towel and soak up the natural water that came out because of the salt.

  4. Lightly brush both sides of the eggplant with olive oil and bake for 20 minutes, or until the eggplants start to look soft and the color changes.

  5. To assemble, spread tomato sauce on the bottom of a baking dish. Spread out a layer of eggplants. Top with macadamia nut cheese sauce and a sprinkle of breadcrumbs. Continue layering until you get to the top. If you have some nice slicing tomatoes, put them on top, top them with a little extra breadcrumbs, and then drizzle with olive oil.

  6. Bake for 20 to 25 minutes until bubbly and melty looking!

Macadamia Nut Cheese Sauce

  1. Add all ingredients to the Vitamix, blend until smooth. You can make this ahead of time and store in the refrigerator until ready to use.