Love the flavors of eggplant parmesan? Then you’ll really like this super easy, gluten free, vegan Baked Italian Eggplant Casserole, which is a simple go-to recipe for a one-dish meal that only takes about 10 minutes to get into the oven. Based on the summery Italian flavors of eggplant, zucchini, tomatoes, white beans, olives, and herbs, this easy baked eggplant recipe is filled with flavor and it’s 100% plant-based. You can enjoy this baked eggplant casserole with a side of whole grain toast, or it’s yummy served over cooked pasta or whole grains! With only eight ingredients, you can use this eggplant recipe to showcase a bounty of produce from your garden, farmers market, or grocery store.
Nutrition Notes
This gluten-free, vegan Baked Italian Eggplant Casserole is packed with fiber, slow-digesting carbs, and plant protein, plus it has a moderate dose of healthy fats. Plus, you’ll gain vitamins like C and A, minerals like potassium, iron, and magnesium, and numerous phytochemicals, which help provide antioxidant and anti-inflammatory properties. With only 265 calories, you can feel really great about this light healthy entree, which can be served with whole grains or pasta to make it a balanced meal for under 500 calories. This recipe has no added salt, sugar, and fat (it’s optional) to fit into your whole foods plant based lifestyle. You can swap out the pre shredded vegan cheese for your own homemade cashew cream. Learn how to make it here.
Step-By-Step Guide
Description
Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful gluten free, vegan Baked Italian Eggplant Casserole takes only about 10 minutes to get into the oven. You can make this healthy eggplant recipe with no added salts, sugar, and oil to fit into your whole foods plant based lifestyle.
Tomato Sauce:
Vegetables:
Topping:
- ½ cup shredded plant-based cheese (may substitute with 1/2 cup cashew cream)
- Preheat oven to 375 F.
- Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil (optional), garlic, Italian seasoning, and black pepper.
- In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
- Pour half of the tomato sauce over the vegetables.
- Layer the remaining vegetables—eggplant, zucchini, onion, olives and beans.
- Pour over the remaining tomato sauce.
- Sprinkle with plant-based cheese. (or dot with cashew cream)
- Cover with foil and bake at 375 F for 30 minutes. Remove foil and bake for an additional 25-30 minutes, until tender and golden brown. Makes 6 servings.
Notes
Read the labels for prepared marinara sauce, looking for those low in added sugars and sodium.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Entree
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 10 g
- Sodium: 245 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 38 mg
- Fiber: 9 g
- Protein: 8 g
For other plant-based one-dish meals, try these favorites:
Easy Cauliflower Chickpea Tacos
Vegan Pasta with Roasted Vegetables
Vegetable Pancit with Tofu
Vegan Quiche with Asparagus and Dill
Black Bean Spinach Enchiladas with Green Enchilada Sauce
One Pot Vegan Orechhiette Pasta with Sausage and Broccoli
Easy Vegan Bibimbap Skillet
Vegan Chicken and Dumplings
Vegan Pot Pie with Sage, Lentils, and Mushrooms
Vegan California Burrito Bowl
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