Vegan Eggplant Stuffed Shells
I have tried numerous versions of stuffed shells; although I have not attempted to recreate any since cutting dairy from my diet. These vegan eggplant stuffed shells are a must try for any pasta lover. They are easy, dairy free, and the perfect comfort food. I got my inspiration from the Minimalist Baker, but I altered the recipe.
The original recipe can be found here: Minimalist Baker.
Ingredients:
- 10 jumbo shells
- 1 cup Vegan mozzarella cheese
- 16 ounce Vegan cream cheese
- 1-2 large eggplant(s)- cut into 1/4 inch rounds
- 2 cups marinara sauce (optional)
- Sea salt
Step 1- sprinkle sea salt on eggplant rounds and place in colander in the sink. Rinse after 10-12 minutes and pat dry.
Step 2- place eggplant rounds on a baking sheet and sprinkle with sea salt. Broil for 6 minutes each side (12 total).
Step 3- pre heat oven to 350.
Step 4- cook the jumbo shells according to the instructions and let cool.
Step 5- once the eggplant rounds are cool to the touch, chop in 1/4 or 1/8 sections.
Step 6- combine the following in a medium mixing bowl:
- cream cheese
- 1/2 cup mozzarella cheese
- eggplant
- salt/pepper to taste
Step 7- layer the bottom of a 6 x 6 pyrex dish with marinara sauce.
Step 8- stuff each shell with the cheese/eggplant mixture and place in pyrex dish.
Step 9- cover the shells with marinara sauce.
Step 10- bake for 20 minutes.
Step 11- add additional mozzarella cheese, salt, pepper to taste & serve!

