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Eggplant Bake Recipe

Emily Carter
This Eggplant Bake Recipe creates a cozy vegan dinner using roasted eggplant, tomato sauce, olive oil, and herbs.

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 2 medium eggplants sliced into ½-inch rounds
  • 2 cups tomato sauce
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon black pepper
  • ¾ teaspoon salt
  • ½ cup breadcrumbs vegan
  • 2 tablespoons nutritional yeast
  • ¼ cup chopped parsley

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Brush eggplant slices with 2 tablespoons olive oil and place inside baking dish.
  • Roast slices for 15 minutes until tender.
  • Mix tomato sauce, garlic, oregano, basil, salt, and pepper in a bowl.
  • Spread sauce evenly over roasted vegetables.
  • Combine breadcrumbs, nutritional yeast, and remaining olive oil in a small bowl.
  • Sprinkle mixture across the top layer.
  • Bake for 15 minutes until golden.
  • Garnish with parsley and serve warm.

Notes

Nutritional values (per serving)

Calories: 210
Total Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 27g
Fiber: 8g
Protein: 6g

Vitamins and minerals (per serving)

Vitamin A: 8%
Vitamin C: 12%
Iron: 10%
Magnesium: 9%
Potassium: 11%

Additional notes / tips to enhance flavor

  • Salt eggplant slices lightly before roasting to reduce bitterness.
  • Add chili flakes if you want attitude in your dinner.
  • Fresh basil boosts aroma dramatically.
  • A squeeze of lemon brightens the finished bake.
  • Serve with crusty bread or quinoa for a complete vegan meal.