Avocado or Olive oil spray
1 Large Eggplant (1 1/2- 2 lbs) washed and unpeeled
1 cup plant-based Cheddar shredded cheese
3/4 cup pasta or marinara sauce
1 Vegan Plant Based grated Mozzarella cheese
Bell Pepper (optional red pepper flakes)
See Instructional Video
Preheat oven to 500 degrees/ Line large rimmed baking pan with parchment paper and spray with oil.
Slice eggplant into 1/4-inch-thick slices.
Place slices on baking sheet, spray with oil and season as per your taste with the salt, sweet pepper and garlic powder.
Roast for 15 minutes.
Flip eggplant slices and spray oil again. Roast another 15 minutes until browned and tender (fork should pierce easily).
Remove from oven and decrease oven temperature to 425 degrees.
Arrange some of the roasted eggplant slices in a casserole dish you have spritzed with olive oil. (The size & depth of your dish will determine the amount layers you will get.
Spread of Eggplant, then layer of mushroom soup, then layer of tomato sauce on top of the slices & sprinkle some of the shredded plant-based mozzarella. Place some fresh basil leaves.
Repeat this process and complete as many layers as your dish allows.
Sprinkle the Parmesan plant-based cheese on top of the final layer.
Bake the casserole uncovered until golden and bubbly. Approximately 15 – 20 minutes.
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