Love the flavors of eggplant parmesan? Then you definitely’ll actually like this tremendous straightforward, gluten free, vegan Baked Italian Eggplant Casserole, which is a straightforward go-to recipe for a one-dish meal that solely takes about 10 minutes to get into the oven. Primarily based on the summery Italian flavors of eggplant, zucchini, tomatoes, white beans, olives, and herbs, this straightforward baked eggplant recipe is full of taste and it’s 100% plant-based. You may take pleasure in this baked eggplant casserole with a aspect of entire grain toast, or it’s yummy served over cooked pasta or entire grains! With solely eight elements, you should use this eggplant recipe to showcase a bounty of produce out of your backyard, farmers market, or grocery retailer.
Diet Notes
This gluten-free, vegan Baked Italian Eggplant Casserole is full of fiber, slow-digesting carbs, and plant protein, plus it has a reasonable dose of wholesome fat. Plus, you’ll acquire nutritional vitamins like C and A, minerals like potassium, iron, and magnesium, and quite a few phytochemicals, which assist present antioxidant and anti inflammatory properties. With solely 265 energy, you possibly can really feel actually nice about this mild wholesome entree, which will be served with entire grains or pasta to make it a balanced meal for beneath 500 energy. This recipe has no added salt, sugar, and fats (it’s non-obligatory) to suit into your entire meals plant primarily based life-style. You may swap out the pre shredded vegan cheese to your personal do-it-yourself cashew cream. Discover ways to make it here.
Step-By-Step Information
Description
Primarily based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful gluten free, vegan Baked Italian Eggplant Casserole takes solely about 10 minutes to get into the oven. You can also make this wholesome eggplant recipe with no added salts, sugar, and oil to suit into your entire meals plant primarily based life-style.
Tomato Sauce:
Greens:
Topping:
- ½ cup shredded plant-based cheese (could substitute with 1/2 cup cashew cream)
- Preheat oven to 375 F.
- Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil (non-obligatory), garlic, Italian seasoning, and black pepper.
- In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
- Pour half of the tomato sauce over the greens.
- Layer the remaining greens—eggplant, zucchini, onion, olives and beans.
- Pour over the remaining tomato sauce.
- Sprinkle with plant-based cheese. (or dot with cashew cream)
- Cowl with foil and bake at 375 F for Half-hour. Take away foil and bake for a further 25-Half-hour, till tender and golden brown. Makes 6 servings.
Notes
Learn the labels for ready marinara sauce, searching for these low in added sugars and sodium.
- Prep Time: 10 minutes
- Cook dinner Time: 1 hour
- Class: Entree
- Delicacies: American, Italian
Diet
- Serving Measurement: 1 serving
- Energy: 265
- Sugar: 10 g
- Sodium: 245 mg
- Fats: 10 g
- Saturated Fats: 2 g
- Carbohydrates: 38 mg
- Fiber: 9 g
- Protein: 8 g
For different plant-based one-dish meals, attempt these favorites:
Easy Cauliflower Chickpea Tacos
Vegan Pasta with Roasted Vegetables
Vegetable Pancit with Tofu
Vegan Quiche with Asparagus and Dill
Black Bean Spinach Enchiladas with Green Enchilada Sauce
One Pot Vegan Orechhiette Pasta with Sausage and Broccoli
Easy Vegan Bibimbap Skillet
Vegan Chicken and Dumplings
Vegan Pot Pie with Sage, Lentils, and Mushrooms
Vegan California Burrito Bowl
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