Dairy-Free Hearty Eggplant Casserole
Savor the comforting flavors of this Dairy-Free Hearty Eggplant Casserole, a plant-based delight packed with wholesome veggies and bold seasonings. This nutrient-rich recipe layers tender roasted eggplant, zucchini, red bell pepper, and onion with a robust tomato sauce infused with garlic, Italian seasoning, and savory nutritional yeast for a cheesy flavor without the dairy. A golden panko breadcrumb topping adds the perfect crunch, while fresh basil lends a fragrant finish. Perfect for vegan and dairy-free lifestyles, this casserole is hearty, satisfying, and ideal for family dinners or meal prep. Ready in just over an hour, it's a delicious way to turn humble ingredients into a gourmet experience! Optimize your search for dairy-free casserole recipes by trying this irresistible dish.
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large red bell pepper
- 2 medium zucchini
- 1 large yellow onion
- 4 cloves garlic
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 4 tablespoons nutritional yeast
- 0.5 cup fresh basil
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants into 1/2-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and let them sit for 10 minutes to draw out moisture.
Rinse the eggplant slices under cold water and pat them dry with paper towels.
Place the eggplant slices on a baking sheet. Brush both sides with 2 tablespoons of olive oil, and season with 1 teaspoon of black pepper.
Roast the eggplant in the oven for 20 minutes until soft and lightly browned. Remove from oven and set aside.
While the eggplant is roasting, chop the red bell pepper and zucchini into 1/2-inch pieces. Chop the onion, and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent.
Add the bell pepper, zucchini, and garlic to the skillet. Cook for an additional 7-10 minutes until the vegetables are soft.
Add the diced tomatoes, tomato paste, and Italian seasoning to the skillet. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally, to thicken the sauce.
In a 9x13-inch baking dish, spread a thin layer of tomato sauce at the bottom.
Layer half of the roasted eggplant slices on top of the sauce.
Sprinkle half of the nutritional yeast over the eggplant, then spread half of the skillet mixture over that.
Repeat the layers with the remaining eggplant, nutritional yeast, and skillet mixture.
Sprinkle the panko breadcrumbs evenly on top.
Bake the casserole in the oven for 30 minutes, until the top is golden and the sauce is bubbling.
Remove from oven and let it cool for 5 minutes. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10748 mg | 467% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 99.7 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5976 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
