Love the flavors of eggplant parmesan? You then’ll actually like this tremendous simple, gluten loose, vegan Baked Italian Eggplant Casserole, which is an easy go-to recipe for a one-dish meal that handiest takes about 10 mins to get into the oven. In accordance with 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’ll revel in this baked eggplant casserole with a facet of complete grain toast, or it’s yummy served over cooked pasta or complete grains! With handiest 8 substances, you’ll be able to use this eggplant recipe to exhibit a bounty of produce out of your lawn, farmers marketplace, 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 achieve nutrients like C and A, minerals like potassium, iron, and magnesium, and a lot of phytochemicals, which lend a hand supply antioxidant and anti inflammatory houses. With handiest 265 energy, you’ll be able to really feel actually nice about this gentle wholesome entree, which can also be served with complete grains or pasta to make it a balanced meal for only 500 energy. This recipe has no added salt, sugar, and fats (it’s non-compulsory) to suit into your entire meals plant founded way of life. You’ll switch out the pre shredded vegan cheese in your personal selfmade cashew cream. Discover ways to make it right here.
Step-By way of-Step Information
Description
In accordance with the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful gluten loose, vegan Baked Italian Eggplant Casserole takes handiest about 10 mins to get into the oven. You’ll make this wholesome eggplant recipe without a added salts, sugar, and oil to suit into your entire meals plant founded way of life.
Tomato Sauce:
Greens:
Topping:
- ½ cup shredded plant-based cheese (might exchange with 1/2 cup cashew cream)
- Preheat oven to 375 F.
- Make the tomato sauce via combining in a medium bowl marinara sauce, olive oil (non-compulsory), garlic, Italian seasoning, and black pepper.
- In a huge baking dish (9 x 13-inches), layer part of the eggplant, zucchini, onion, olives, and beans.
- Pour part of the tomato sauce over the greens.
- Layer the remainder greens—eggplant, zucchini, onion, olives and beans.
- Pour over the remainder tomato sauce.
- Sprinkle with plant-based cheese. (or dot with cashew cream)
- Duvet with foil and bake at 375 F for Half-hour. Take away foil and bake for an extra 25-Half-hour, till gentle and golden brown. Makes 6 servings.
Notes
Learn the labels for ready marinara sauce, on the lookout for the ones low in added sugars and sodium.
- Prep Time: 10 mins
- 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 foods, check out those favorites:
Simple Cauliflower Chickpea Tacos
Vegan Pasta with Roasted Greens
Vegetable Pancit with Tofu
Vegan Quiche with Asparagus and Dill
Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce
One Pot Vegan Orechhiette Pasta with Sausage and Broccoli
Simple Vegan Bibimbap Skillet
Vegan Rooster and Dumplings
Vegan Pot Pie with Sage, Lentils, and Mushrooms
Vegan California Burrito Bowl
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