Dairy-Free Herb and Cheese Baked Eggplant

Indulge in the rich, savory flavors of Dairy-Free Herb and Cheese Baked Eggplant, a wholesome and plant-based twist on a classic favorite. This recipe features tender, oven-roasted eggplant slices brushed with extra virgin olive oil and seasoned with garlic powder, salt, and pepper. Topped with a luscious combination of dairy-free mozzarella cheese, nutritional yeast, and fresh basil and parsley, each bite bursts with herbaceous goodness. Sweet balsamic-coated cherry tomatoes add a vibrant pop of flavor and color, perfectly complementing the creamy cheese topping. Ready in just 50 minutes, this gluten-free and dairy-free dish is perfect as a hearty appetizer, elegant side, or satisfying main course. A must-try for anyone craving comfort food without dairy—your taste buds will thank you!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon garlic powder
• 1 cup dairy-free mozzarella cheese
• 2 tablespoons nutritional yeast
• 0.5 cup fresh basil leaves
• 0.5 cup fresh parsley
• 1 cup cherry tomatoes
• 1 tablespoon balsamic vinegar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/2-inch thick rounds and arrange them on a baking sheet lined with parchment paper.

Step 3

Brush both sides of the eggplant slices with olive oil and sprinkle with salt, black pepper, and garlic powder.

Step 4

Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplant slices are tender and lightly browned.

Step 5

While the eggplants bake, prepare the herb and cheese topping. Finely chop the fresh basil and parsley, then combine them in a bowl with the dairy-free mozzarella cheese and nutritional yeast.

Step 6

Halve the cherry tomatoes and combine them with balsamic vinegar in a separate bowl, tossing to coat.

Step 7

Remove the eggplants from the oven and top each slice with a spoonful of the herbed cheese mixture.

Step 8

Arrange a few balsamic-coated cherry tomato halves on each eggplant slice.

Step 9

Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.

Step 10

Serve warm, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(1106.0g)

Amount per serving	% Daily Value*
Calories	1209.4

Total Fat 86.6g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3955.1mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 23.8g	0%
Total Sugars 24.3g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 1436.0mg	0%
Iron 7.0mg	0%
Potassium 2357.7mg	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: 69.9%

Protein: 8.4%

Carbs: 21.6%