Vegan Herb and Cheese Baked Eggplant
Elevate your plant-based cooking with this Vegan Herb and Cheese Baked Eggplant recipe—an irresistible combination of tender roasted eggplant, fragrant fresh herbs, and melty, dairy-free cheeses. Perfectly seasoned with garlic, basil, parsley, and oregano, each slice is layered with vegan mozzarella and parmesan, then baked to perfection for a golden, bubbly finish. This dish is easy to prepare, ideal for weeknight dinners or special occasions, and pairs beautifully as a side or a hearty main course. Bursting with Mediterranean-inspired flavors and featuring wholesome ingredients, it's a delicious and satisfying way to enjoy eggplant. Whether you're vegan or simply exploring meatless options, this recipe is sure to become a household favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
- 0.5 cup fresh basil leaves, chopped
- 0.5 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1 cup vegan mozzarella cheese, shredded
- 0.5 cup vegan parmesan cheese, grated
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2-inch thick rounds.
Place the eggplant slices on a baking sheet lined with parchment paper.
Brush each slice with olive oil on both sides and sprinkle with salt and black pepper.
Bake in the preheated oven for 15 minutes, flip the slices, and bake for another 10 minutes until they are tender and slightly golden.
While the eggplant is baking, mix together the minced garlic, chopped basil, parsley, and oregano in a small bowl.
Once the eggplant slices are done, remove them from the oven.
Top each slice with the herb mixture and vegan mozzarella cheese.
Return the baking sheet to the oven and bake for an additional 10 minutes or until the cheese has melted.
Remove from the oven, sprinkle with vegan parmesan cheese and crushed red pepper flakes (if using).
Serve the baked eggplant warm as a side dish or main course.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 405 mg | 9% | |
*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.
