Dairy-Free Hearty Eggplant Casserole

Indulge in the comforting flavors of this Dairy-Free Hearty Eggplant Casserole, a vibrant, plant-based twist on a classic favorite. Perfect for those seeking a wholesome, dairy-free recipe, this casserole layers tender roasted eggplant, a medley of sautéed zucchini, red bell pepper, and onion, and a rich tomato sauce infused with garlic, Italian seasoning, and a sprinkle of nutritional yeast for a cheesy, umami kick. Topped with crispy golden panko breadcrumbs and fresh basil, this dish is baked to bubbly perfection, making it a mouthwatering option for weeknight dinners or meal prep. With just 20 minutes of prep time, this vegan-friendly casserole is as satisfying as it is easy to make, offering six generous servings of hearty, soul-warming goodness.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large red bell pepper
• 2 medium zucchini
• 1 large yellow onion
• 4 cloves garlic
• 28 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 4 tablespoons nutritional yeast
• 0.5 cup fresh basil
• 0.5 cup panko breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants into 1/2-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and let them sit for 10 minutes to draw out moisture.

Step 3

Rinse the eggplant slices under cold water and pat them dry with paper towels.

Step 4

Place the eggplant slices on a baking sheet. Brush both sides with 2 tablespoons of olive oil, and season with 1 teaspoon of black pepper.

Step 5

Roast the eggplant in the oven for 20 minutes until soft and lightly browned. Remove from oven and set aside.

Step 6

While the eggplant is roasting, chop the red bell pepper and zucchini into 1/2-inch pieces. Chop the onion, and mince the garlic cloves.

Step 7

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent.

Step 8

Add the bell pepper, zucchini, and garlic to the skillet. Cook for an additional 7-10 minutes until the vegetables are soft.

Step 9

Add the diced tomatoes, tomato paste, and Italian seasoning to the skillet. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally, to thicken the sauce.

Step 10

In a 9x13-inch baking dish, spread a thin layer of tomato sauce at the bottom.

Step 11

Layer half of the roasted eggplant slices on top of the sauce.

Step 12

Sprinkle half of the nutritional yeast over the eggplant, then spread half of the skillet mixture over that.

Step 13

Repeat the layers with the remaining eggplant, nutritional yeast, and skillet mixture.

Step 14

Sprinkle the panko breadcrumbs evenly on top.

Step 15

Bake the casserole in the oven for 30 minutes, until the top is golden and the sauce is bubbling.

Step 16

Remove from oven and let it cool for 5 minutes. Garnish with fresh basil before serving.

Nutrition Facts

Serving size	(2565.9g)

Amount per serving	% Daily Value*
Calories	1355.9

Total Fat 62.8g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 10748.1mg	0%
Total Carbohydrate 177.1g	0%
Dietary Fiber 61.2g	0%
Total Sugars 99.7g
Protein 41.3g	0%

Vitamin D 0IU	0%
Calcium 540.9mg	0%
Iron 15.3mg	0%
Potassium 5976.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 11.5%

Carbs: 49.2%