Ingredients
Scale
- 2 medium italian eggplants, sliced into ¼ inch thick
- 1 (25.5 oz) jar of Muir Glen Tomato Basil Pasta Sauce
- 1 ½ cups gluten free Panko (Japanese breadcrumbs)
- 1 ½ t fresh oregano, chopped
- ½ t freshly ground black pepper
- ¾ c vegan Parmesan, grated + divided
- ¼ c basil, finely chopped
- 1 (8 oz) ball vegan mozzarella cheese, sliced into ¼ inch slices (or shredded)
Instructions
- Preheat the oven to 450 degrees.
- Slice 2 medium eggplants width wise into circles. Line a sheet tray with parchment paper, and place the eggplant slices in a single layer on the sheet tray. Brush both sides with olive oil and bake until golden brown, flipping halfway through. About 20-25 minutes total.
- Reduce oven temperature to 375.
- In a food processor, pulse panko, oregano, pepper, basil, and parmesan until finely ground.
- Spread ½ cup pasta sauce over a 8×8″ baking dish; top with a layer of eggplant slices (trim as needed). Drizzle ½ cup sauce over and sprinkle with ½ of the panko mixture plus half of the slices of mozzarella. Repeat these layers of eggplant slices, sauce, panko mixture, and sliced mozzarella.
- Bake until eggplant is custardy, 30-45 minutes and serve immediately.
Notes
You know I love a good freezer meal! If you’d like to make one fresh to enjoy tonight and another frozen (Prep, Cook, Freeze style!), simply double the recipe. Keep the extra in the fridge if you’ll be baking it within 48 hours. Or freeze before baking, then either cook completely frozen, about 60 minutes. OR thaw overnight in the fridge, then follow the recipe instructions.
- Cook Time: 30-45 min
