Vegan Hearty Eggplant Casserole

Indulge in the comforting flavors of this Vegan Hearty Eggplant Casserole, a savory, plant-based twist on a classic dish that’s perfect for cozy dinners or meal prep. Featuring tender slices of eggplant layered with a medley of sautéed vegetables, rich tomato sauce, and a sprinkle of nutritional yeast for cheesy depth, this casserole is both satisfying and nutritious. Topped with golden, crispy breadcrumbs and fresh basil, every bite is bursting with vibrant Mediterranean-inspired flavors. This vegan casserole is easy to prepare with pantry staples like canned tomatoes, olive oil, and herbs, making it an ideal choice for a wholesome family dinner or a crowd-pleasing potluck dish. Serve it warm as a hearty main course or pair it with a crisp side salad for a balanced, plant-powered meal.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil
• 1 large, chopped onion
• 3 minced garlic cloves
• 1 chopped red bell pepper
• 1 medium, chopped zucchini
• 15 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup nutritional yeast
• 0.25 cup, chopped fresh basil leaves
• 0.5 cup breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch rounds and lay them on a paper towel. Sprinkle both sides with salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry.

Step 3

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

Step 4

Stir in the garlic, red bell pepper, and zucchini, cooking for an additional 3-4 minutes until softened.

Step 5

To the skillet, add the canned diced tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well and let simmer for 10 minutes.

Step 6

In a baking dish, layer half of the eggplant slices. Spoon half of the tomato and vegetable mixture over the eggplant.

Step 7

Sprinkle half of the nutritional yeast over the top.

Step 8

Repeat with remaining eggplant, tomato and vegetable mixture, and nutritional yeast.

Step 9

In a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of olive oil and a pinch of salt. Sprinkle over the top of the casserole.

Step 10

Bake in the preheated oven for 30–35 minutes until the top is golden and the eggplant is tender.

Step 11

Remove from the oven and let it cool slightly. Garnish with chopped fresh basil before serving.

Nutrition Facts

Serving size	(1694.4g)

Amount per serving	% Daily Value*
Calories	1175.9

Total Fat 60.7g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 7.8g
Cholesterol 8.5mg	0%
Sodium 5674.0mg	0%
Total Carbohydrate 145.4g	0%
Dietary Fiber 38.4g	0%
Total Sugars 65.3g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 355.9mg	0%
Iron 10.8mg	0%
Potassium 3722.2mg	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: 44.1%

Protein: 9.0%

Carbs: 46.9%