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Eggplant Parmesan Casserole

“Everytime you smile at someone, it is an action of love, a gift to that person, a beautiful thing.” — Mother Teresa

Share your smile today!

Today I am sharing another easy dish! It is extremely quick to put together! I made this for my son who is vegan and he enjoys it! I hope you will too! I am also sharing how to make it non vegan, either way, you probably have most of the ingredients already in your kitchen! ENJOY!

Debbi K.

Eggplant Parmesan Casserole (adapted from a Wegman’s recipe)

1 eggplant sliced

Gluten Free Vegan Panko Crumbs (you could substitute regular bread crumbs)

1/2 cup or more Daiya Mozzarella style shreds (you can sub regular shredded Mozzarella)

1/2 jar any Vegan Chunky Marinara (you can sub any marinara)

spices, I use pepper, onion powder and garlic powder

olive oil

Spray an 8 inch pan with cooking spray. Put sauce on the bottom, enough to cover the bottom of the pan. Then layer, eggplant, a drizzle of olive oil, then crumbs, spices and cheese. If you have enough eggplant do 2 layers. Top with sauce and cheese. Cover with foil and bake at 450 degrees for 30 minutes. Quick and easy meal prepared in no time!

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