Vegan Crispy Eggplant Bake with Meat-less Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.1
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 623.8 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 8.1 g

View full nutritional breakdown of Vegan Crispy Eggplant Bake with Meat-less Sauce calories by ingredient
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A hearty, flavorful Italian dish that is vegan! Using TVP adds protein! A hearty, flavorful Italian dish that is vegan! Using TVP adds protein!
Number of Servings: 12


    Baked Crispy Eggplant:
    • 2 medium eggplant, peeled & cut into 1/2" slices
    • 3/4 cup flour
    • 1 cup vegan Italian bread crumbs (because vegan bread crumbs are so hard to find, I had to make my own with: 1 cup finely crushed saltines, 1 tablespoon garlic powder, 1 tablespoon onion powder and 4 tablespoons of Italian seasonings mixed together)
    • 3/4 cup non dairy milk (I used soy milk)
    • 6 tablespoons ground mustard (you can use Dijon mustard instead of ground mustard)
    • pinch of salt
    • dash of pepper

    • 24 -32 oz jar vegan pasta sauce (I use Newman's Own)
    • 14 oz Lightlife Gimme Lean Ground Beef, or other TVP equivalent to 1 lb ground beef
    • 1 large onion, diced
    • 1 tablespoon minced garlic
    • 1 cup chopped mushrooms of your choice
    • 1 tablespoon extra virgin olive oil
    • pinch of salt (more or less as desired)
    • dash of pepper (more or less as desired)
    • seasonings to taste

    ** You will need parchment paper for this recipe **


Can be served with pasta, or just by itself!


1. Preheat oven to 400 degrees. Line baking sheets with parchment paper. Grease 9" x 13" baking dish with Pam.
2. Set up 3 bowls in a line. In 1st bowl, fill with flour, pinch of salt & dash of pepper, and mix. Whisk soy milk and mustard in 2nd bowl. Pour bread crumbs in 3rd bowl.
3. Take each 1/2" slice of eggplant, dip in flour on both sides, then soy milk with mustard on both sides, and lastly coat with bread crumbs on both sides. Place the coated eggplant slice on the parchment paper covered baking sheet. Repeat the process with each slice of eggplant.
4. Put the eggplant in the oven, cook for 15 minutes, or until eggplant side is crispy and coating is golden brown. Turn each eggplant slice over and cook on other side for 15 minutes, or until eggplant side is crispy and coating is golden brown.
5. While eggplant is baking, sauté mushrooms and onions in olive oil over medium heat in 10" sauté pan.
6. After about 5 minutes, add LightLife Gimme Lean Ground Beef, or other TVP, garlic, salt, pepper, and seasonings to taste, sauté with mushrooms and onion until cooked completely.
7. Stir in pasta sauce. Once thoroughly mixed together, reduce heat and allow sauce to simmer for 10 minutes.
8. Layer 1/2 eggplant slices on bottom on baking dish then top with 1/2 of sauce. Place another layer of remaining eggplant and cover with remaining sauce.
9. Bake in oven at 400 degrees for 20 to 25 minutes.
10. Serve and enjoy!

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JENKNITS.

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