Eggplant Parm Bake
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free
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
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:
Next Daiya Cheese and then Eggplant.
I served alongside Angel hair pasta.
p.s. I cannot believe the holidays are right around the corner!!
Vegan Rescue 
I love eggplant parm! I don’t have a lot of experience working with eggplant and it can sometime turn out a little bitter. Do you do prepare it anyway to make sure that doesn’t happen?
LikeLiked by 1 person
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!
LikeLiked by 1 person
Yes thank you!
LikeLike
Love eggplants and this look SO good
LikeLiked by 1 person
Love your copious amount of basil! – Kat
LikeLike