Description
Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful gluten free, vegan Baked Italian Eggplant Casserole takes only about 10 minutes to get into the oven. You can make this healthy eggplant recipe with no added salts, sugar, and oil to fit into your whole foods plant based lifestyle.
Ingredients
Scale
Tomato Sauce:
- 2 cups prepared marinara sauce
- 1 tablespoon extra virgin olive oil (optional)
- 2 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon black pepper
Vegetables:
- 1 medium eggplant, chopped
- 1 small zucchini, chopped
- 1 small onion, diced
- 1/2 cup sliced, pitted kalamata olives
- 1 (15-ounce) can white beans, rinsed drained
Topping:
- ½ cup shredded plant-based cheese (may substitute with 1/2 cup cashew cream)
Instructions
- Preheat oven to 375 F.
- Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil (optional), garlic, Italian seasoning, and black pepper.
- In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
- Pour half of the tomato sauce over the vegetables.
- Layer the remaining vegetables—eggplant, zucchini, onion, olives and beans.
- Pour over the remaining tomato sauce.
- Sprinkle with plant-based cheese. (or dot with cashew cream)
- Cover with foil and bake at 375 F for 30 minutes. Remove foil and bake for an additional 25-30 minutes, until tender and golden brown. Makes 6 servings.
Notes
Read the labels for prepared marinara sauce, looking for those low in added sugars and sodium.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Entree
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 10 g
- Sodium: 245 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 38 mg
- Fiber: 9 g
- Protein: 8 g
