Layered Eggplant Bake

Many of you know I LOVE Earth Balance products, especially that butter!  This Layered Eggplant Bake is featured over on their site MadeJustRight.  It’s a hearty (and heart-healthy) meal perfect for the carnivore in your life.  The bite of the eggplant with the depth of flavors makes for one satisfying meal. It’s also a fun one to have kids help with!

Layered Eggplant Bake
makes 6 servings

1 eggplant, sliced 1/4″ thick
1 tsp. Sea salt
1/3 C. Earth Balance butter
1/2 C. diced white or yellow onion
3 garlic cloves, minced
1 C. vegan Italian sausage, crumbled
1 1/4 C. tomato sauce
1 1/2 C. breadcrumbs
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
2 Tb. ground flax seeds
1/4 C. nutritional yeast
1/2 C. Earth Balance soy milk, original flavor
2 C. arugula, roughly chopped
1/3 C. vegan parmesan cheese
1.  Prepare eggplant slices by placing them into a colander.  Sprinkle generously with salt and let sit for 20 minutes (this removes excess water).
2.  Meanwhile, melt butter in a large skillet over medium heat.  Cook onion and garlic, stirring, until translucent (or about 5 minutes).  Crumble in the sausage, stir and reduce heat to low.  Pour in the tomato sauce and let it simmer for 15 minutes.  
3.  Preheat oven to 350F. Spray a baking sheet with non-stick cooking spray.
4.  While the sauce is simmering, rinse the eggplant and pat dry.  Prepare the milk mixture and breadcrumbs by mixing together breadcrumbs, oregano, pepper, flax seeds and nutritional yeast.  Place into a shallow bowl.  Pour the soy milk into a separate shallow bowl.  
5.  Dip eggplant in the milk, then into the breadcrumb mixture.  Repeat with all of the eggplant and place evenly onto the baking sheet.  Bake for 15 minutes, flipping half-way through.  Remove from oven.
6.  Turn off the heat for the sauce.  Spread 1/3 of the tomato sauce mixture evenly onto the bottom of a 9″x 13″ baking dish.  Place half of the eggplant on top evenly, then layer in the arugula and another 1/3 of the sauce.  Sprinkle in half of the remaining breadcrumbs.  Layer in the remaining eggplant, remaining sauce and breadcrumbs.  Sprinkle with vegan parmesan cheese, cover with foil and bake for 30 minutes.  Remove foil and bake an additional 5 minutes or until breadcrumbs are golden brown.
7.  Let cool for 10 minutes before slicing.

Check out my brand new YouTube Channel: HALF VEGAN!  
It’s a vlog about our daily lives raising 3 kids in Silicon Valley as a half-vegan family.  
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  1. That eggplant looks so good! Love you new youtube channel by the way. I really enjoy blogs or vlogs that just talk about the day to day of raising vegan (or half vegan) kids! Looking forward to the next video!

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