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Delicious Vegan Eggplant Parmesan Casserole Recipe
Looking for a comforting dish that’s both vegan and vegetarian? This Eggplant Parmesan Casserole is your answer! It’s a hearty, satisfying meal that pleases everyone at the table, regardless of their dietary preferences. The layers of tender eggplant, rich tomato sauce, and creamy vegan cheese create a delightful flavor explosion that will leave you wanting more.
For a spicier vegan option, try chickpea and spinach curry.
This recipe is perfect for meal prep, offering a fantastic way to enjoy wholesome ingredients throughout the week. It’s not only delicious but also incredibly easy to whip up, making it an ideal choice for busy weeknights or leisurely weekends.
Pair with stuffed bell peppers for a complete vegetarian meal.
Vegan Eggplant Parmesan Casserole
Delicious Vegan Eggplant Parmesan Casserole Recipe
Course: Dinner Prep, Vegan u0026amp; Vegetarian PrepCuisine: ItalianDifficulty: Medium6
servings15
minutes1
hour250
kcalThis Eggplant Parmesan Casserole is packed with layers of roasted eggplant, zesty marinara sauce, and a sprinkle of vegan cheese. It’s baked to perfection, creating a bubbly and satisfying dish that’s full of flavor and nutrition.
Ingredients
2 large eggplants, sliced into 1/4-inch rounds
1 teaspoon salt
3 cups marinara sauce
2 cups vegan cheese shreds
1 cup breadcrumbs (gluten-free if preferred)
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
Fresh basil leaves for garnish
Directions
- Prepare Eggplant: Preheat the oven to 400°F (200°C). Sprinkle salt over the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Roast Eggplant: Arrange the eggplant slices on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- Layer the Casserole: In a large baking dish, spread a layer of marinara sauce at the bottom. Add a layer of roasted eggplant, followed by a sprinkle of vegan cheese and breadcrumbs. Repeat the layers until all ingredients are used, finishing with a layer of marinara and a generous topping of vegan cheese.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole cool for a few minutes. Garnish with fresh basil leaves, slice, and serve warm.
Key Prep Tips:
- Eggplant Preparation: Slice the eggplant evenly and salt the slices to draw out bitterness; let them sit for 20-30 minutes, then pat dry.
- Crispy Coating: Use panko breadcrumbs mixed with Italian seasoning for extra crunch. Toast the breadcrumbs lightly beforehand for an added golden texture.
- Tomato Sauce Choice: Opt for a rich, flavorful marinara or make your own for the best results.
- Layering Technique: Layer sauce, eggplant, and vegan cheese alternatives evenly for consistent flavor throughout the casserole.
- Bake Covered First: Cover with foil for the first half of the baking time to prevent over-browning, then remove for a golden top.
Suggested Variations:
- Additional Veggies: Include layers of sautéed mushrooms, spinach, or zucchini for extra texture and nutrition.
- Cheese Options: Try different vegan cheese blends, such as mozzarella, Parmesan-style shreds, or cashew cream.
- Gluten-Free Option: Use gluten-free breadcrumbs or almond flour for the coating.
- Flavor Boost: Add fresh basil, oregano, or a drizzle of vegan pesto between layers for enhanced flavor.
Serving Suggestions:
- Main Dish: Pair with a side of vegan garlic bread or a simple arugula salad with balsamic vinaigrette.
- Comforting Side: Serve alongside vegan spaghetti or quinoa for a well-rounded meal.
- Garnish: Sprinkle freshly chopped parsley or basil on top for a bright, fresh finish.
- Meal Prep: Portion into individual containers and store in the fridge for up to 4 days or freeze for up to a month; reheat in the oven to retain the crispy texture.