Vegan Hearty Eggplant Casserole
Indulge in the rich flavors of our Vegan Hearty Eggplant Casserole, a comforting plant-based dish that’s perfect for dinner any night of the week. Featuring tender layers of salted and baked eggplant, a medley of vibrant veggies like zucchini and red bell pepper, and a savory tomato sauce enhanced with aromatic garlic, oregano, and basil, this casserole is a true crowd-pleaser. Topped with golden breadcrumbs and a sprinkle of nutritional yeast for a cheesy, umami punch, this dairy-free and meatless dish offers both nutrition and satisfaction. Ready in just 1 hour and 20 minutes, and serving up to 6 portions, it’s an easy to prepare, wholesome main course that’s sure to become a vegan favorite. Ideal for weeknight meals, meatless Monday, or impressing guests, this recipe is both hearty and nutritious!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 1 chopped red bell pepper
- 1 medium, chopped zucchini
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup nutritional yeast
- 0.25 cup, chopped fresh basil leaves
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and lay them on a paper towel. Sprinkle both sides with salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the onion and saute for about 5 minutes until translucent.
Stir in the garlic, red bell pepper, and zucchini, cooking for an additional 3-4 minutes until softened.
To the skillet, add the canned diced tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well and let simmer for 10 minutes.
In a baking dish, layer half of the eggplant slices. Spoon half of the tomato and vegetable mixture over the eggplant.
Sprinkle half of the nutritional yeast over the top.
Repeat with remaining eggplant, tomato and vegetable mixture, and nutritional yeast.
In a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of olive oil and a pinch of salt. Sprinkle over the top of the casserole.
Bake in the preheated oven for 30–35 minutes until the top is golden and the eggplant is tender.
Remove from the oven and let it cool slightly. Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5674 mg | 247% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 65.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3722 mg | 79% | |
*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.
