1 eggplant sliced in around 8 half inch pieces

olive oil

salt & pepper


1 head cauliflower

3 cloves garlic peeled

4 oz sun-dried tomatoes in oil

5-6 large basil leaves

1 tsp olive oil

1/4 cup plain hummus

2 tbsp The Frauxmagerie’s Plant Parm

2 cups baby spinach chopped

1/2 lemon juiced

2 tsp Italian seasoning

salt & pepper to taste


3-4 cups marinara

The Frauxmagerie’s Plant Parm for topping

fresh parsley or basil for topping



  1. Slice eggplant into eight half inch slices. Sprinkle with salt and pepper.
  2. Heat a griddle over medium-high heat. Coat pan with olive oil.
  3. Grill eggplant until there are grill marks on both sides and eggplant begins to soften.


  1. Chop cauliflower into florets and place in a food processor until blended into rice size pieces. Add in garlic, sun-dried tomatoes and basil and mix until well combined.
  2. Heat olive oil in a pan over medium heat. Add cauliflower mixture to the pan.
  3. Mix for 2 minutes, stirring frequently. Add hummus, Plant Parm, baby spinach, lemon juice, Italian seasoning, salt & pepper to the pan and stir.
  4. Saute for an additional 3-5 minutes, or until everything is thoroughly combined.


  1. Preheat oven to 350 degrees.
  2. Pour marinara into the bottom of a baking dish and spread evenly.
  3. Top each eggplant slice with filling
  4. Roll eggplant slices up and place in the baking dish on top of the marinara sauce. 
  5. Put in the oven and bake for 15-20 minutes – or until everything is warmed through.
  6. Remove from the oven and top with Plant Parm and parsley (or basil).


**Recipe by The Savoury Vegan