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Oven-baked breaded eggplant layered with seasoned tomato sauce, plant-based mozzarella, and vegan Parmesan for a comforting casserole-style meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Course: Vegetarian Main Dish
Ingredients Method Notes

Ingredients
  

  • 3 medium eggplants peeled and thinly sliced
  • 2 large eggs beaten
  • 4 cups gluten-free breadcrumbs
  • 6 cups spaghetti sauce divided
  • 1 package 16 ounces plant-based mozzarella cheese, shredded and divided
  • 1/2 cup Vegan Parmesan cheese divided. See Vegan Parmesan Cheese recipe.
  • 1/2 teaspoon dried basil

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Dip each eggplant slice into the beaten eggs,. Then dip it in the bread crumbs coating it evenly. Arrange the slices in a single layer on a baking sheet and bake for 5 minutes on each side.
  3. Spread enough spaghetti sauce to cover the bottom of a 9-by-13-inch baking dish. Add a layer of baked eggplant and then top it with some of the plant-based mozzarella and vegan Parmesan. Continue layering the sauce, eggplant, and cheeses, finishing with the remaining cheese. Sprinkle the dried basil over the top.
  4. Bake for about 35 minutes, until the casserole is hot and the topping is golden brown.

Notes

Use plant-based mozzarella that melts well and a vegan Parmesan-style cheese for the dairy-free topping. For best results, slice the eggplant evenly so the layers cook at the same rate. Sometimes I make it with thin layers like a lasagna and sometimes I make the breaded eggplant thick like a chicken breast. If I go for the thick version I bake it for about 10-15 minutes until toasted brown. 

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