Eggplant Parm Bake

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

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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:
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Next Daiya Cheese and then Eggplant.img_0881
I served alongside Angel hair pasta.
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p.s. I cannot believe the holidays are right around the corner!!

Ultimate Eggplant Parmigiana (Parmesan)

Ultimate Eggplant Parmigiana (Parmesan)
(Serves 4) – Vegan, Gluten-Free, Soy-Free
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Italian has always been a comfort food for me. Pasta and creamy sauces warm and yummy, its right up my alley. This unclassic classic is absolutely delicate and light. This healthier version is not breaded, not fried or greasy and once layered with the sauces it is ultimately creamy and delicious. Need a Father’s Day dinner idea…this is a must try. Enjoy!

Eggplant Ingredients:
(Makes 12 Slices)
1 Eggplant, sliced
1 Tsp Sea Salt
½ Tsp Ground Pepper
1 Tsp Balsamic Vinegar
1 Tsp Extra Virgin Olive Oil

Directions:
-Preheat oven 500 degrees.
-Brush/Rub one side of Eggplant with Olive oil Salt and Pepper.
-Brush/Rub the opposite side with Balsamic Vinegar.
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-Bake in oven for 10 minutes. Remove from Oven and set aside. Blend up Vegan Parm mixture.
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-Flip Eggplant and top with ‘Parmesan’ mixture; add back to oven for another 5 minutes.
-Remove and set aside until you’re ready for assembly.

‘Parmesan’ Topping:
(Makes about ½ Cup)
½ Cup Raw Walnuts
1 ½ Tbsp Nutritional Yeast
¼ Tsp Sea Salt
½ Tsp Extra Virgin Olive Oil
½ Tsp Balsamic Vinegar
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Directions: Combine all ingredients and set aside. Do not over blend – mixture should be crumbly. Tip: – use milling blade or pulse in food processor.
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White Sauce “Cheese” Ingredients:
(Makes about 1 ½ Cup)
1 (15oz can) Cannellini Beans
1 Tsp Apple Cider Vinegar
2 Tbsp Nutritional Yeast
1/3 Cup Raw Walnuts
1 Tsp Sea Salt
½ Cup Hot Water
2 Tsp Sriracha
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Directions: Blend all ingredients in high-speed blender for about a minute and set aside. Blend until smooth.

Spinach Basil Sauce:
(Makes about ½ Cup)
8 Basil Leaves
1 Handful Fresh Baby Spinach (abt 2 cups)
¼ Cup Raw Walnuts
3 Tbsp Extra Virgin Olive Oil
½ Tsp Salt
¼ Tsp Fresh Ground Pepper
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Directions: Blend all ingredients in high-speed blender and set aside. Blend until smooth and creamy.

Marinara Sauce or use any Pasta Sauce (another recipe here):
1 Small Yellow Onion, chopped
3 Garlic Cloves, minced
¼-½ Tsp Crushed Red Pepper Flakes (depending on heat preference)
½ Tsp Fresh Ground Pepper
½ Tsp Salt
1 (28oz Can) Crushed Tomatoes
1 Tbsp Tomato Paste
2 Tbsp Sugar
1 Tsp Oregano
Handful of Fresh Basil, chiffonade
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Directions for the above ingredients:
-Heat Olive oil in pan over medium-low heat. Add Onions, Salt, Pepper and Red Pepper flakes and sauté for about 3 minutes. Add Garlic cloves and continue cooking for another minute.
-Add Crushed Tomatoes, Tomato Paste and Sugar, stir and reduce heat to simmer for about 30 minutes.
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You’ve all seen “Goodfellas” right…now “make sure you don’t let the sauce stick – keep stirring it.” 🙂
-Stir in fresh basil last before serving and layering.

This Recipe utilizes (1) Package of Angel Hair Pasta (may use Gluten-Free). Prepare the pasta according to package – boil in salted water for 4-5 minutes until al dente. Drain and toss in pan with olive oil to coat.

Layer from Bottom to Top – or any order that you choose: Pasta ~ Marinara Sauce ~ Eggplant ~ Cheese Sauce ~ Spinach/Basil Sauce ~ Eggplant ~ Cheese Sauce ~ Top with Marinara – Repeat last three layers depending on preference.
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-Dig In!-
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Ultimate Eggplant Parmigiana (Parmesan)

  • Servings: 4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: Medium
  • Print

Eggplant Ingredients:
(Makes 12 Slices)
1 Eggplant, sliced
1 Tsp Sea Salt
½ Tsp Ground Pepper
1 Tsp Balsamic Vinegar
1 Tsp Extra Virgin Olive Oil

Directions:
-Preheat oven 500 degrees.
-Brush/Rub one side of Eggplant with Olive oil Salt and Pepper.
-Brush/Rub the opposite side with Balsamic Vinegar.
-Bake in oven for 10 minutes. Remove from Oven and set aside. Blend up Vegan Parm mixture.
-Flip Eggplant and top with ‘Parmesan’ mixture; add back to oven for another 5 minutes.
-Remove and set aside until you’re ready for assembly.

‘Parmesan’ Topping:
(Makes about ½ Cup)
½ Cup Raw Walnuts
1 ½ Tbsp Nutritional Yeast
¼ Tsp Sea Salt
½ Tsp Extra Virgin Olive Oil
½ Tsp Balsamic Vinegar

Directions: Combine all ingredients and set aside. Do not over blend – mixture should be crumbly. Tip: – use milling blade or pulse in food processor.

White Sauce “Cheese” Ingredients:
(Makes about 1 ½ Cup)
1 (15oz can) Cannellini Beans
1 Tsp Apple Cider Vinegar
2 Tbsp Nutritional Yeast
1/3 Cup Raw Walnuts
1 Tsp Sea Salt
½ Cup Hot Water
2 Tsp Sriracha

Directions: Blend all ingredients in high-speed blender for about a minute and set aside. Blend until smooth.

Spinach Basil Sauce:
(Makes about ½ Cup)
8 Basil Leaves
1 Handful Fresh Baby Spinach (abt 2 cups)
¼ Cup Raw Walnuts
3 Tbsp Extra Virgin Olive Oil
½ Tsp Salt
¼ Tsp Fresh Ground Pepper

Directions: Blend all ingredients in high-speed blender and set aside. Blend until smooth and creamy.

Marinara Sauce or use any Pasta Sauce (another recipe here):
1 Small Yellow Onion, chopped
3 Garlic Cloves, minced
¼-½ Tsp Crushed Red Pepper Flakes (depending on heat preference)
½ Tsp Fresh Ground Pepper
½ Tsp Salt
1 (28oz Can) Crushed Tomatoes
1 Tbsp Tomato Paste
2 Tbsp Sugar
1 Tsp Oregano
Handful of Fresh Basil, chiffonade

Directions for the above ingredients:
-Heat Olive oil in pan over medium-low heat. Add Onions, Salt, Pepper and Red Pepper flakes and sauté for about 3 minutes. Add Garlic cloves and continue cooking for another minute.
-Add Crushed Tomatoes, Tomato Paste and Sugar, stir and reduce heat to simmer for about 30 minutes.
You’ve all seen “Goodfellas” right…now “make sure you don’t let the sauce stick – keep stirring it.” 🙂
-Stir in fresh basil last before serving and layering.

This Recipe utilizes (1) Package of Angel Hair Pasta (may use Gluten-Free). Prepare the pasta according to package – boil in salted water for 4-5 minutes until al dente. Drain and toss in pan with olive oil to coat.

Layer from Bottom to Top – or any order that you choose: Pasta ~ Marinara Sauce ~ Eggplant ~ Cheese Sauce ~ Spinach/Basil Sauce ~ Eggplant ~ Cheese Sauce ~ Top with Marinara – Repeat last three layers depending on preference.