Vegan Herb and Cheese Baked Eggplant
Elevate your plant-based meal game with this irresistible Vegan Herb and Cheese Baked Eggplant recipe, a perfect harmony of savory, cheesy, and herby flavors. Tender slices of oven-roasted eggplant are infused with garlic and fresh herbs like basil, parsley, and oregano, then crowned with melty vegan mozzarella and a sprinkle of grated vegan parmesan. A hint of optional crushed red pepper adds a subtle kick, making this dish as vibrant as it is comforting. Ready in under an hour, this hearty, Mediterranean-inspired delight is ideal as a flavorful main course or an elegant side dish. Whether you're hosting a dinner party or enjoying a cozy night at home, this recipe is a guaranteed crowd-pleaser for vegans and non-vegans alike.
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Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
- 0.5 cup fresh basil leaves, chopped
- 0.5 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1 cup vegan mozzarella cheese, shredded
- 0.5 cup vegan parmesan cheese, grated
- 0.25 teaspoon crushed red pepper flakes (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants into 1/2-inch thick rounds.
Step 3
Place the eggplant slices on a baking sheet lined with parchment paper.
Step 4
Brush each slice with olive oil on both sides and sprinkle with salt and black pepper.
Step 5
Bake in the preheated oven for 15 minutes, flip the slices, and bake for another 10 minutes until they are tender and slightly golden.
Step 6
While the eggplant is baking, mix together the minced garlic, chopped basil, parsley, and oregano in a small bowl.
Step 7
Once the eggplant slices are done, remove them from the oven.
Step 8
Top each slice with the herb mixture and vegan mozzarella cheese.
Step 9
Return the baking sheet to the oven and bake for an additional 10 minutes or until the cheese has melted.
Step 10
Remove from the oven, sprinkle with vegan parmesan cheese and crushed red pepper flakes (if using).
Step 11
Serve the baked eggplant warm as a side dish or main course.
Nutrition Facts
| Serving size | (751.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1319.5 |
| Total Fat 103.5g | 0% |
| Saturated Fat 38.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5304.4mg | 0% |
| Total Carbohydrate 80.1g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 8.9g | |
| Protein 37.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1319.9mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 2020.9mg | 0% |
Source of Calories