Vegan Eggplant Parmesan Bake

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"You are going to LOVE this Vegan Eggplant Parmesan Bake Recipe (that’s also Gluten Free + Plant-Based Whole30® friendly)! I absolutely love eggplant parmesan (called Parmigiana di Melanzane in Italian). It’s a really great way to recreate the flavors you love in lasagna, but it’s pasta-free and gluten-free! It’s almost like the layers of eggplant replace the layers of pasta. The best marinara sauce to use for this recipe is Muir Glen Tomato Basil Pasta Sauce! We love it because it’s organic, non-gmo, and sugar free! I love using this marinara sauce instead of making our own because it’s already super tasty and saves us the 30 minutes it takes to simmer homemade marinara sauce! I also absolutely love Muir Glen because they want to ensure the unsung heroes of agriculture—pollinators—keep buzzing for generations to come! They’re partnering with the Xerces Society to plant and protect our essential pollinator habitats on the California farms that grow their tomatoes! [How amazing is that?!]"
-- @oliveyouwhole
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  • Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: 4

Recipe Card

ingredients

  • 2 medium eggplants, sliced into ¼ inch thick circles
  • 2 tablespoon olive oil
  • 1 (25.5 ounce) jar Muir Glen Tomato Basil Pasta Sauce
  • 1 1/2 cups Panko, gluten-free
  • 1 1/2 teaspoons fresh oregano, chopped
  • Kosher Salt, to taste.
  • Black Pepper, to taste.
  • 3/4 cup vegan parmesan, grated and divided
  • 1/4 cup basil, finely chopped
  • 1 (8 oz) ball vegan mozzarella cheese, sliced into ¼ inch slices (or shredded)

Method

  • Step 1

    Preheat the oven to 450F degrees.

  • Step 2

    Line a sheet tray with parchment paper, and place eggplant slices in a single layer on the sheet tray. Brush both sides with olive oil and bake until golden brown, flipping halfway through. About 20-25 minutes total.

  • Step 3

    Reduce oven temperature to 375F degrees.

  • Step 4

    In a food processor, pulse together panko, oregano, salt, pepper, basil, and parmesan until finely ground.

  • Step 5

    Spread ½ cup pasta sauce over bottom of an 8x8" baking dish; top with a layer of eggplant slices.

  • Step 6

    Drizzle ½ cup sauce over and sprinkle with ½ of the panko mixture plus half of the slices of mozzarella. Repeat these layers of eggplant slices, sauce, panko mixture, and sliced mozzarella.

  • Step 7

    Bake for 30-45 minutes and serve immediately.