Vegan Eggplant Casserole

Vegan Eggplant Casserole

Okay so I was going to link directly to this page on vegweb, but my browser is saying it is a site under attack. Hmm..

Typing recipe in from my phone then:

1 large eggplant, sliced and cut into 1/4"
3 large potatoes, sliced and cut into 1/4"
Salt to taste

Preheat oven to 400 degrees. Lightly brush eggplant and potatoes with olive oil and sprinkle with salt.  Bake on a cookie sheet for 15 minutes. Note- separate the eggplant and potatoes in the pan, this will make building your casserole much easier.


One large onion, chopped
2 tbsp oil
2 tbsp fresh oregano
1/4 cup fresh parsley, chopped
2 tbsp fresh basil
2 tbsp fresh cilantro
2 cloves garlic, minced
2 tbsp fennel ( I wasn't sure if this meant fresh or the seeds. I used the seeds.)
14.5 ounces diced tomatoes
12 ounces veggie crumbles

Saute onions in olive oil until translucent.  Add oregano, parsley, basil, cilantro, garlic, fennel, tomatoes, and crumbles.

6 ounces fresh spinach
3 cups (or one package) vegan mozzerella cheese (you can find this at Sprouts or Whole Foods)

In 9x13 glass casserole dish, layer in potatoes first. Next cover potatoes with half the "meat" sauce.  Add the layer of spinach. Add layer of eggplant and top with remaining sauce. Top with mozzerella cheese. Salt and pepper to taste. Cover and bake for 40 minutes.

Vegan Eggplant Casserole

Serves 4-6  Preparation time 1 hour total.