Love the flavors of eggplant parmesan? Then you definately’ll actually like this tremendous straightforward, gluten free, vegan Baked Italian Eggplant Casserole, which is an easy go-to recipe for a one-dish meal that solely takes about 10 minutes to get into the oven. Based mostly on the summery Italian flavors of eggplant, zucchini, tomatoes, white beans, olives, and herbs, this straightforward baked eggplant recipe is crammed with taste and it’s 100% plant-based. You’ll be able to get pleasure from this baked eggplant casserole with a facet of entire grain toast, or it’s yummy served over cooked pasta or entire grains! With solely eight substances, you should utilize this eggplant recipe to showcase a bounty of produce out of your backyard, farmers market, or grocery retailer.
Diet Notes
This gluten-free, vegan Baked Italian Eggplant Casserole is filled with fiber, slow-digesting carbs, and plant protein, plus it has a average dose of wholesome fat. Plus, you’ll achieve nutritional vitamins like C and A, minerals like potassium, iron, and magnesium, and quite a few phytochemicals, which assist present antioxidant and anti inflammatory properties. With solely 265 energy, you’ll be able to really feel actually nice about this mild wholesome entree, which will be served with entire grains or pasta to make it a balanced meal for beneath 500 energy. This recipe has no added salt, sugar, and fats (it’s non-compulsory) to suit into your entire meals plant based mostly life-style. You’ll be able to swap out the pre shredded vegan cheese to your personal home made cashew cream. Learn to make it right here.
Step-By-Step Information
Description
Based mostly on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful gluten free, vegan Baked Italian Eggplant Casserole takes solely about 10 minutes to get into the oven. You may make this wholesome eggplant recipe with no added salts, sugar, and oil to suit into your entire meals plant based mostly life-style.
Tomato Sauce:
Greens:
Topping:
- ½ cup shredded plant-based cheese (might 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 (non-compulsory), garlic, Italian seasoning, and black pepper.
- In a massive baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
- Pour half of the tomato sauce over the greens.
- Layer the remaining greens—eggplant, zucchini, onion, olives and beans.
- Pour over the remaining tomato sauce.
- Sprinkle with plant-based cheese. (or dot with cashew cream)
- Cowl with foil and bake at 375 F for Half-hour. Take away foil and bake for an extra 25-Half-hour, till tender and golden brown. Makes 6 servings.
Notes
Learn the labels for ready marinara sauce, searching for these low in added sugars and sodium.
- Prep Time: 10 minutes
- 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 meals, strive these 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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