Deconstructed Crispy Eggplant Bake (WFPB, Oil-Free, Dairy-Free)
Servings: 4 servings
Calories:
This delightful Deconstructed Crispy Eggplant Bake dish is oil-free and dairy-free, making it a wholesome and healthy option for everyone. Slices of tender, oven-crisped eggplant are layered with a vibrant homemade tomato sauce and sprinkled with a savory blend of herbs and spices. The crispy topping is great on other vegetables as well such as zucchini or cauliflower. Simple yet elegant, this bake is an ideal addition to your weeknight dinners or special occasions.
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Ingredients
- 1 large eggplant sliced into ¼-inch-thick rounds
- 1 cup diced plum tomatoes
- 3 sprigs basil
- ¾ cup bread crumbs
- ½ cup firm tofu crumbled
- 2-3 tbps. vegan parmesan cheeze
- 1 tbsp. Trader Joe's 21 Seasoning Salute spice blend
- kosher salt to taste
- black pepper to taste
- 1-2 cups prepared tomato sauce (try Healthy Pumpkin Vodka Sauce or Italian Beet Tomato Marinara Sauce)
Instructions
- Preheat oven to 375 degrees.
- Cut eggplant into 1/4 inch slices and layer in baking dish. Season with salt and pepper.
- Bake eggplant about 15 minutes.
- While eggplant to baking, assemble topping. Chop tomato. In a large bowl, combine breadcrumb, crumbled tofu, chopped tomatoes, vegan parmesan, and seasoning mix.
- Top each eggplant round with 1-2 tablespoons of prepared tomato or marinara sauce. Place 1/4 cup or slightly more of the breadcrumb mixture on top of sauce.
- Bake for 20 minutes or until eggplant is fork tender. Place two rounds on each plate as a main entree or one on each plate as an appetizer.
- Garnish with torn basil or flat parsley leaves. Serve.
Notes
The crispy topping is great on other vegetables as well such as zucchini or cauliflower. If making this recipe with cauliflower, bake the cauliflower slices for 20-25 minutes.
Leftovers are great on Italian or French bread with the addition of some extra sauce.
