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Baked Eggplant with Tomato and Dairy-Free Mozzarella
This baked eggplant dish is a Mediterranean-inspired delight, featuring tender eggplant slices topped with rich tomato sauce and melted dairy-free mozzarella. It's packed with fiber, vitamins, and antioxidants, offering a flavorful and healthful meal.
35 min2 servingsmediterraneanmain course
vegetarian
lacto-vegetarian
pescetarian
mediterranean
Nutrition Facts
Per serving
Calories365
% Daily Value*
Total Fat 27g35%
Saturated Fat 10g52%
Trans Fat 0g
Cholesterol 50mg17%
Sodium 917mg40%
Total Carbohydrate 14g5%
Dietary Fiber 2g7%
Total Sugars 5g
Protein 18g35%
Calcium 400mg31%
Iron 0.79mg4%
Potassium 349mg7%
Vitamin C 4.7mg5%
Vitamin E 3.1mg21%
Vitamin K 3.9mcg3%
Magnesium 30mg7%
Zinc 2mg18%
Estimated nutrition — not all ingredients could be calculated.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1 medium eggplant
- 1 cup tomato sauce
- 0.5 cup dairy-free mozzarella
- 2 tbsp basil
- 2 tbsp oregano
- 1 clove garlic
- 2 tbsp olive oil
- 0 to taste sea salt
- 0 to taste peppers
- 0 pinch red pepper flakes
- 1 tbsp nutritional yeast
- 1 tsp balsamic glaze
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Slice the eggplant into 1/2-inch thick rounds.
- 3Brush both sides of the eggplant slices with olive oil and season with sea salt and black pepper.
- 4Arrange the eggplant slices in a single layer on a baking sheet.
- 5Bake for 20-25 minutes, or until the eggplant is tender and slightly golden.
- 6Remove the eggplant from the oven and top each slice with tomato sauce, dairy-free mozzarella, fresh basil, fresh oregano, and optional garlic.
- 7Sprinkle with red pepper flakes and nutritional yeast.
- 8Return to the oven and bake for another 5-10 minutes, or until the dairy-free mozzarella is melted and bubbly.
- 9Drizzle with balsamic glaze before serving.
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