Dairy-Free Cheesy Baked Eggplant
Indulge in the rich, savory flavors of this Dairy-Free Cheesy Baked Eggplant, a plant-based twist on a classic comfort dish that's perfect for those avoiding dairy. Tender slices of roasted eggplant are seasoned with a flavorful blend of nutritional yeast, garlic powder, and Italian herbs, giving the dish its signature "cheesy" taste without the cheese. Layered with zesty tomato sauce and baked to golden perfection, this recipe is both simple to prepare and packed with satisfying textures. Garnish with fresh parsley for a pop of color and freshness, and serve it as a hearty side or a satisfying main course. With just 20 minutes of prep time and wholesome ingredients, this vegan-friendly delight is a must-try for your next family dinner or weeknight feast!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 0.5 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups tomato sauce
- 2 tablespoons fresh parsley
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the eggplants into 1/4-inch thick rounds.
Step 3
Place the eggplant slices on a baking sheet lined with parchment paper and lightly brush both sides with olive oil.
Step 4
In a small bowl, combine nutritional yeast, garlic powder, dried oregano, dried basil, salt, and black pepper.
Step 5
Sprinkle the nutritional yeast mixture evenly over the eggplant slices.
Step 6
Bake the eggplant in the preheated oven for 20 minutes, flipping halfway through, until soft and golden brown.
Step 7
Remove the eggplant from the oven and reduce the oven temperature to 375°F (190°C).
Step 8
Spread a thin layer of tomato sauce over the bottom of a baking dish.
Step 9
Arrange a layer of baked eggplant slices over the sauce.
Step 10
Continue layering with remaining eggplant slices and tomato sauce, finishing with a layer of tomato sauce on top.
Step 11
Bake in the oven for an additional 20 minutes until the sauce is bubbling and the flavors have melded together.
Step 12
Garnish with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (647.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 473.5 |
| Total Fat 34.6g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1664.9mg | 0% |
| Total Carbohydrate 31.4g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 14.6g | |
| Protein 10.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.3mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 734.3mg | 0% |
Source of Calories