Baked Eggplant with Veggies

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Eggplant is one of those versatile vegetables that can be transformed into a rich, flavorful dish with just a few ingredients. This Baked Eggplant with Veggies is a delicious and easy-to-make meal that’s perfect for a weeknight dinner or a nutritious side dish. Roasting eggplant brings out its natural sweetness while keeping it soft and tender inside, and topping it with juicy tomatoes, vegan mozzarella, and fresh vegetables adds layers of flavor and texture.

Whether you’re a fan of Mediterranean cuisine or just looking for a healthy plant-based recipe, this dish will impress! Not only is it vegan, gluten-free, and dairy-free, but it’s also loaded with fiber, antioxidants, and vitamins. Let’s dive into why this recipe deserves a spot in your meal rotation.

Why You Will Love This Baked Eggplant with Veggies Recipe

• Simple & Wholesome – Made with fresh, whole-food ingredients, this dish is both healthy and satisfying.
• Easy to Prepare – Requires minimal effort and basic kitchen equipment.
• Great for Meal Prep – You can make a batch and store leftovers for later.
• Packed with Flavor – A perfect combination of savory eggplant, tangy tomatoes, creamy vegan cheese, and fresh herbs.
• Versatile – Serve it as a main dish, side dish, or even as an appetizer.
• Nutrient-Rich – Eggplant is high in fiber and antioxidants, making this a great gut-friendly and heart-healthy meal.

Ingredient Notes

To make this baked eggplant with vegan mozzarella, you’ll need simple ingredients that come together beautifully:

For the Eggplant Base:

• 1 large eggplant – Sliced lengthwise into medium-thick slices.
• 1 tsp salt – Helps remove excess moisture from the eggplant.
• 1/2 tsp black pepper – Adds a subtle kick.
• 1 tsp garlic powder – For a rich, savory flavor.
• 1 tbsp olive oil – Helps roast the eggplant to perfection.

For the Toppings:

• 1 cup canned diced tomatoes – Adds juiciness and flavor.
• 1/2 cup vegan mozzarella – Melts beautifully and adds a cheesy texture.
• 1/2 cup mushrooms, sliced – Earthy and umami-rich.
• 1/2 yellow bell pepper, chopped – Adds a touch of sweetness.
• 6 cherry tomatoes, sliced – Bursts of fresh, tangy flavor.
• 1/4 cup black olives, sliced – Brings a briny, salty contrast.
• Fresh parsley, chopped – For garnish and a pop of color.

Recipe Tips for the Best Baked Eggplant

• Salt the Eggplant First – Salting eggplant helps draw out bitterness and excess moisture. Let the slices sit for 15 minutes before patting them dry with a paper towel.

• Slice Evenly – To ensure even baking, keep your slices about 1/2-inch thick. Too thin, and they might become mushy; too thick, and they might not cook evenly.

• Use a Good Baking Temperature – Roast at 400°F (200°C) for 15-20 minutes to get that perfect golden-brown, tender texture.

• Don’t Overload the Toppings – Too many toppings can make the eggplant soggy. Stick to a balanced layer of ingredients.

• Finish with Fresh Herbs – Adding fresh parsley or basil after baking gives the dish a fresh and vibrant touch.

Vegan Pairings & Serving Suggestions

This baked eggplant recipe is so versatile that you can enjoy it in multiple ways:

• Main Course: Serve with a side of quinoa, couscous, or brown rice.
• Side Dish: Pair it with a fresh green salad or roasted vegetables.
• Pita Wrap: Stuff the eggplant slices into a whole wheat pita with hummus.
• Grain Bowl: Add it to a bowl with chickpeas, tahini dressing, and arugula.
• Bruschetta-Style: Serve on toasted sourdough for a fun appetizer.

Storage Tips

This recipe is great for meal prep, and leftovers can be stored easily.

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: While eggplant can get a bit watery after freezing, you can store leftovers in a freezer-safe container for up to 1 month.
• Reheating: Warm up in the oven at 350°F (175°C) for 10 minutes or in the microwave for 1-2 minutes.

Frequently Asked Questions about Baked Eggplant with Veggies

1. Can I make this recipe oil-free?

Yes! Instead of olive oil, you can bake the eggplant on parchment paper or lightly brush it with vegetable broth.

2. Can I use fresh tomatoes instead of canned?

Absolutely! Freshly chopped tomatoes will work just as well. You can also roast them first for extra flavor.

3. Which vegan mozzarella brand works best?

Brands like Miyoko’s, Violife, or Daiya melt well and have a great cheesy texture.

4. Can I use other vegetables?

Yes! Try adding zucchini, red bell peppers, spinach, or caramelized onions for variety.

5. Can I grill the eggplant instead of baking?

Definitely! Simply grill for 3-4 minutes per side before adding toppings and baking.

Essential Equipment

• Sharp knife – For slicing the eggplant and veggies evenly.
• Cutting board – A stable surface for chopping ingredients.
• Baking sheet – To roast the eggplant to perfection.
• Parchment paper – For easy cleanup and non-stick baking.
• Oven – To achieve the perfect baked texture.

This Baked Eggplant with Vegan Mozzarella & Veggies is a must-try if you’re looking for a flavorful, nutritious, and easy plant-based recipe. It’s packed with wholesome ingredients, loaded with Mediterranean flavors, and makes a perfect meal or side dish. Whether you’re a seasoned vegan or just exploring plant-based meals, this dish is sure to become a favorite!

Have you tried this baked eggplant recipe? 🍆 Let me know in the comments how you customized it! What are your favorite toppings? I’d love to hear your ideas! If you enjoyed this recipe, don’t forget to share it with friends, tag me on Instagram, and subscribe to my blog for more vegan inspiration. Happy cooking! 😊

More Eggplant Recipes:

• Sauteed Eggplant
• Oven Roasted Eggplant
• Pasta alla Norma