Print
Mouthwatering Vegan Eggplant Lasagna

Mouthwatering Vegan Eggplant Lasagna

  • Author: Tracy Iseminger @ Daily Dish Magazine
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50

Scale

Ingredients

  • 1 Medium Eggplant
  • 1/2 C. Soy Milk
  • 2 C. Italian Bread Crumbs (wheat if you can find it)
  • 1 C. Panko Bread Crumbs
  • 1 Jar Spaghetti Sauce
  • 1C. Daiya Vegan Cheddar Cheese
  • 1C. Daiya Vegan Mozzarella Cheese

Instructions

  1. Slice Eggplant lengthwise to form 1/4″ thin “lasagna noodles”
  2. Place soy milk in shallow dish
  3. Mix bread crumbs and panko in another shallow dish
  4. Dip Eggplant into egg mixture and then transfer to crumbs to coat.
  5. Place on baking sheet and bake at 350 degrees for 10-15 min. on each side.
  6. When Eggplant is tender and browned it is ready for layering.
  7. Place a small amount of sauce at base of 8×8 inch baking dish.
  8. Lay down first layer of “noodles” top with spaghetti sauce and 1/4 c. of each cheese.
  9. Continue to layer ending with sauce and cheese on top.
  10. Bake again for 30 minutes until cooked through

Notes

  • I kept this recipe very basic so the kids will enjoy it as well. I would suggest for those interested in a more complex dish you get creative and add mushrooms, spinach, sliced carrots and zucchini!

Nutrition

  • Serving Size: 6
  • Calories: 379
  • Sugar: 9
  • Sodium: 954
  • Fat: 10
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 53
  • Protein: 19
  • Cholesterol: 1