Stacked Eggplant & Tomato Bake

Stacked Eggplant & Tomato Bake

  • 4 teaspoons olive oil, divided
  • 1 cup water, in shallow bowl
  • 3/4 cup vegan breadcrumbs, in shallow bowl
  • 1 eggplant, sliced into 1/4 inch rounds (keep the skins on for added nutrients)
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • Italian spices, to taste (dried Basil, dried Oregano, dried Parsley)
  • Paprika and crushed red pepper, to taste
  • 5 vine-ripened tomatoes, sliced
  • 1 cup grated vegan Parmesan cheese
  • 1 (7 oz.) bag shredded Daiya vegan mozzarella cheese
  • Cooking spray
  1. Preheat oven to 350 degrees F. Spray a large baking sheet with cooking spray.
  2. Dip the eggplant slices in the water first, then coat well in the breadcrumbs.  Place eggplant slices on baking sheet and then drizzle with 2 teaspoons olive oil.  Bake in the oven for 5-10 minutes on each side, or until slightly tender.
  3. Meanwhile, sauté onions and garlic with spices in 2 teaspoons of olive oil in a small saucepan over medium heat until tender. Set aside.
  4. Layer cooked onions and garlic on top of the breaded eggplant, then layer the tomato slices, and then sprinkle with Parmesan cheese. Top with mozzarella cheese.
  5. Bake 15-20 minutes in the oven, until cheese is melted and bubbly.

2 thoughts on “Stacked Eggplant & Tomato Bake

  1. Pingback: Forks Over Knives

  2. Pingback: Snow Day Fun | Running on Vegan

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s