Eggplant Parm Bake

Eggplant Parm Bake
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free

img_0896

Can I quickly just say how much fun we had last night! We attended a game night hosted by my lifelong friend. Maribel is pretty much family since I’ve known her my entire life. She’s more like a cousin to me and growing up we hung out like sisters would. Her husband and two other close friends attended also. The six of us laughed so hard we were in tears. I love good times like this. The kids had their own game night happening in the living room with uno and cards.
I made this Eggplant Parmigiana bake a couple weeks ago. I wanted to take a quick shortcut to my ultimate eggplant parm recipe. This recipe was quick and delicious.

Eggplant Parm Bake

  • Servings: 8-10
  • Print

Ingredients:
3 Eggplants, sliced (recipe tripled)
(Prepared Eggplants – find recipe here)
Parmesan Topping (recipe tripled)
(Prepared Parm Topping – find recipe here)
1 Jar Store bought pasta sauce
3 Cups Fresh Baby Spinach
1 Package Vegan Shredded Mozzarella (I used Daiya brand)

Directions:
-Prepare Eggplant and Parmesan topping according to my Ultimate Eggplant Parmigiana recipe.
-In a large 13×9 baking dish, layer in the following: sauce, eggplant slices, sauce, baby spinach, Daiya cheese then repeat. Note: If you have any additional parmesan topping remaining add on top of spinach layer.
-Oven should already be heated to 500 degrees F. Cover with foil and bake for 20-30 minutes or until cheese has melted. I remove foil halfway through baking. Enjoy!

Spinach layer:
img_0877

 

Next Daiya Cheese and then Eggplant.img_0881
I served alongside Angel hair pasta.
img_0888

 

p.s. I cannot believe the holidays are right around the corner!!

Advertisements

5 thoughts on “Eggplant Parm Bake

    • veganrescue says:

      Yes, when preparing Eggplant you will definitely want to buy the eggplant as fresh as possible. They tend to get bitter with age, selecting the freshest produce should help. Also, you can try salt to take out any bitterness. When preparing the eggplant for this recipe, on 1 side I brush balsamic vinegar and the other side I salt. If you think your eggplant will be bitter, prepare them before hand (with salt) and let them sit out for about 30 mins.-1 hr before cooking to draw out the moisture.
      Hope this helps – thanks for stopping by!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s