Close
Prep Time:20 minsAdditional Time:50 minsTotal Time:1 hr 10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:50 minsTotal Time:1 hr 10 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray3tablespoonsegg replacer⅔cupwater1cupfine dry whole-wheat breadcrumbs1 ½teaspoonsdried basil, divided1 ½teaspoonsdried oregano, divided1 eggplant (about 1 pound), cut crosswise into 12 slices2tablespoonsextra-virgin olive oil1 28-ounce can no-salt-added crushed tomatoes1teaspoongarlic powder¼teaspoonsalt¼teaspoonground pepper1cupshredded vegan mozzarella cheese, divided3teaspoonsnutritional yeast, dividedChopped fresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
3tablespoonsegg replacer
⅔cupwater
1cupfine dry whole-wheat breadcrumbs
1 ½teaspoonsdried basil, divided
1 ½teaspoonsdried oregano, divided
1 eggplant (about 1 pound), cut crosswise into 12 slices
2tablespoonsextra-virgin olive oil
1 28-ounce can no-salt-added crushed tomatoes
1teaspoongarlic powder
¼teaspoonsalt
¼teaspoonground pepper
1cupshredded vegan mozzarella cheese, divided
3teaspoonsnutritional yeast, divided
Chopped fresh basil for garnish
DirectionsPlace a large rimmed baking sheet in the oven. Preheat to 425 degrees F. Spray an 8-inch-square baking dish with cooking spray.Whisk egg replacer and water in a shallow dish. Combine breadcrumbs and 1/2 teaspoon each basil and oregano in another shallow bowl. Dip each eggplant slice in the liquid, then press in the breadcrumbs.Remove the heated baking sheet from the oven and add oil, tilting to coat. Arrange the prepared eggplant pieces on it (don’t let the pieces touch). Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices and continue baking until golden brown, about 15 minutes more.Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.Spread 1 cup of the tomato sauce in the prepared baking dish. Arrange 6 eggplant slices on top (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with 1/2 cup cheese and 1 1/2 teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and nutritional yeast.Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.TipsTo make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.Originally appeared: EatingWell.com, July 2018
Directions
Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F. Spray an 8-inch-square baking dish with cooking spray.Whisk egg replacer and water in a shallow dish. Combine breadcrumbs and 1/2 teaspoon each basil and oregano in another shallow bowl. Dip each eggplant slice in the liquid, then press in the breadcrumbs.Remove the heated baking sheet from the oven and add oil, tilting to coat. Arrange the prepared eggplant pieces on it (don’t let the pieces touch). Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices and continue baking until golden brown, about 15 minutes more.Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.Spread 1 cup of the tomato sauce in the prepared baking dish. Arrange 6 eggplant slices on top (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with 1/2 cup cheese and 1 1/2 teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and nutritional yeast.Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.TipsTo make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.
Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F. Spray an 8-inch-square baking dish with cooking spray.
Whisk egg replacer and water in a shallow dish. Combine breadcrumbs and 1/2 teaspoon each basil and oregano in another shallow bowl. Dip each eggplant slice in the liquid, then press in the breadcrumbs.
Remove the heated baking sheet from the oven and add oil, tilting to coat. Arrange the prepared eggplant pieces on it (don’t let the pieces touch). Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices and continue baking until golden brown, about 15 minutes more.
Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.
Spread 1 cup of the tomato sauce in the prepared baking dish. Arrange 6 eggplant slices on top (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with 1/2 cup cheese and 1 1/2 teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and nutritional yeast.
Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.
Tips
To make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.
Originally appeared: EatingWell.com, July 2018
Rate ItPrint
Nutrition Facts(per serving)407Calories20gFat45gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
