Italian Eggplant Casserole - PlantPure Nation

Italian Eggplant Casserole

by Kim Campbell September 04, 2020

Italian Eggplant Casserole

Italian Eggplant Casserole

This hearty Italian casserole is layered with breaded eggplant, tofu, and marinara.  Baked eggplant is layered between tofu ricotta and rich marinara sauce.  No more fried eggplant, just delicious, crispy, and tender breaded eggplant!  This is a an oil-free version of a traditional Eggplant Parmesan casserole that will not disappoint! 

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🥄 Kitchen Tools 

  • Food processor
  • Large baking sheet
  • Parchment paper or silicone mat
  • 9 x 9 inch baking pan
  • Medium size mixing bowl
  • 3 small bowls (for breading eggplant)
  • Large pot 
  • Spatula/Wood Spoons
  • Chef knife
  • Cutting Board

If you are cooking along with me, I recommend you cook the marinara sauce ahead of time or use a prepared marinara sauce.  

 Italian Eggplant Casserole

Prep time    30 

Cook time   45 minutes    

Yield               4 servings 

🌱 Ingredients

  • 1 medium-large eggplant
  • 3 cups whole wheat breadcrumbs 
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 tablespoons nutritional yeast flakes, divided
  • 1 cup whole wheat flour
  • 1 cup unsweetened nondairy milk
  • On 14-ounce block extra-firm tofu
  • 3 garlic cloves
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground nutmeg
  • 5 cups Marinara Sauce, plus more for serving or two-24 ounce jars of prepared marinara sauce 

      👩‍🍳 Directions 

      1. Preheat oven to 400°F.  Line a baking sheet with parchment paper and set aside.
      2. Peel and slice the eggplant into 1/2-inch thick rounds.
      3. In a bowl, combine the breadcrumbs with the Italian seasoning, garlic powder, onion powder, and 3 tablespoons of the nutritional yeast.
      4. Place the flour in a small bowl.
      5. Pour the milk into another small bowl.
      6. Dip each eggplant round into the flour bowl, then the milk bowl, and then coat with the bread crumb mixture.
      7. Place the breaded eggplant rounds onto the prepared baking sheet and bake until golden brown, about 25 minutes.
      8. While the eggplant is baking, place the tofu, garlic, salt, nutmeg, and remaining 3 tablespoons of nutritional yeast flakes in a food processor. Blend until smooth and creamy.
      9. Coat the bottom of a 9 x 9 inch baking pan with the marinara sauce.  Add a layer of the baked breaded eggplant rounds, a layer of the tofu mixture, and a layer of the marinara sauce.  Add another layer of eggplant, tofu mixture, then marinara sauce, and finally top with the remaining bread crumbs from the bowl.
      10. Bake for 20 minutes, or until golden brown.
      11. Serve with warm pasta and top with extra marinara sauce.   

      ✏️Tips & Tricks

      • If you are making this recipe gluten free, I recommend you buy gluten free bread and toast the bread then process it into bread crumbs.  I like to make all my breadcrumbs from whole grain toasted and processed bread.  

            Marinara Sauce

            Prep time    15 minutes  

            Cook time   45 minutes    

            Yield              4 servings    

            🌱 Ingredients 

            • 6 garlic cloves, minced
            • 1 onion, diced
            • 3 carrots, diced small
            • 1/4 cup dry red wine, for sautéing (or vegetable broth or water)
            • 1 cup fresh basil, chopped
            • 3 tablespoons tomato paste
            • 1 tablespoon dried oregano
            • 1/4 teaspoon red pepper flakes
            • 1/2 teaspoon sea salt, or to taste
            • 1/4 teaspoon black pepper
            • 28-ounce can crushed tomatoes
            • 15-ounce can diced tomatoes
            • 1 cup water
            • 1 tablespoon maple syrup

            👩‍🍳Directions

            1. In a large pot over medium-high heat, saute the garlic, onion, and carrots in the red wine until tender.  (You can also saute in water or vegetable broth.)
            2. Add the basil, tomato paste, oregano, red pepper flakes, salt, and pepper.  Cook over low heat for 5 minutes.
            3. Pour in the crushed tomatoes, diced tomatoes, water, and maple syrup.
            4. Bring to a boil, then lower the heat to a simmer.  Simmer for 30-40 minutes, uncovered, stirring occasionally.

               

               

               

               

               

               

               


              Italian Eggplant Casserole- Grocery List 🛒

                   Produce 🥦

              • 1 medium-large eggplant
              • 3 garlic cloves (9 garlic cloves if you are preparing your own marinara sauce)
              • 1 onion (If you are preparing your own marinara sauce)
              • 3 carrots (If you are preparing your own marinara sauce)
              • 1 cup fresh basil (If you are preparing your own marinara sauce)
              • One 14 ounce block extra-firm tofu

                  Plant-Based Dairy🥛

              • 1 cup unsweetened nondairy milk

                   Baking & Spices 🌶

              • 2 teaspoons Italian seasoning
              • 1 teaspoon garlic powder
              • 1/2 teaspoon onion powder
              • 1/8 teaspoon nutmeg
              • 1 tablespoon oregano (If you are preparing your own marinara sauce)
              • 1/4 teaspoon red pepper flakes (If you are preparing your own marinara sauce)
              • 6 tablespoons nutritional yeast flakes
              • 1 tablespoon maple syrup (If you are preparing your own marinara sauce)
              • 1 cup whole wheat flour (or oat flour)
              • Sea salt/Black Pepper

                 Canned and Jarred Goods 🥫

              • Two 24 ounce jars marinara sauce (If you are not preparing your own marinara sauce)
              • 28 ounce can crushed tomatoes (If you are preparing your own marinara sauce)
              • 15 ounce can diced tomatoes (If you are preparing your own marinara sauce)
              • 3 tablespoons tomato paste (If you are preparing your own marinara sauce)

                  Pasta Breads, Wraps and Buns 🍞

              • 3 cups whole wheat breadcrumbs (about 4-5 slices of whole grain bread toasted and processed)
              • 8-10 ounce package of whole grain pasta 

                 Miscellaneous 🧐

              • 1/4 cup dry red wine (If you are preparing your own marinara sauce.)

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              Kim Campbell
              Kim Campbell

              Author



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