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Baked Eggplant With Good Stuff On Top

What you need: 

1-2 cups tomato sauce
3 tablespoons nutritional yeast
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
1 small eggplant, sliced
olive oil, as needed

What you do: 

1. Preheat oven to 450 degrees F. In a pot on medium low, cook the tomato sauce, nutritional yeast and spices for a couple minutes until it gets nice and thick. If it's still really saucy and runny, add more nutritional yeast.
2. Pour oil all over the bottom of a baking sheet so that there is a layer of oil covering the bottom, and lay the eggplant on the baking sheet.
3. Spoon out the sauce mixture on top of every piece of eggplant, put it in the oven for 10-15 minutes. Just check up on them and make sure they look ok.

Preparation Time: 
10 min
Cooking Time: 
Servings: 

SO HOW'D IT GO?

This recipe is so good and simple, all great for a fast and healthy dinner!

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So so so glad I made this!  I followed the directions for the most part, adding bread crumbs, and the eggplant with the sauce itself was great.  I had just made a fresh loaf of french bread, so I put a couple pieces of eggplant with sauce on a piece of bread and it was unbelievable great.  Kind of like a french bread pizza.  Love it!

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;)b

This was awesome!  I cooked the eggplant in light oil in a frying pan until they were slightly browned on both side and soft.  I also put two cans of diced tomatos in a pot on medium heat, added garlic salt, italian seasoning and fresh basil (it is growing in the garden).  I then added a lot of NY to thicken it up.  I then spread light oil in the bottom of a glass baking dish and put the browned pieces of eggplant on the bottom and then layered the tomato/NY mixture on top.  I then baked it for 10 minutes.  It came out perfect.  I never liked eggplant before because I never cook it enough, I liked it very well cooked, and it was just right.  It practically disolved in the mixture, and I served it over whole wheat spagheti noodles with bread on the side.  Very good, thanks for the recipe, I will be making this again.

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I made a few alterations and it turned out really great. This was enough for five or six slices of eggplant.

-Four Roma tomatoes, diced and crushed
-Three cloves garlic, thinly-sliced and crushed
-One and a half tablespoons nutritional yeast
-One slice of Italian bread, sliced into very small squares (for texture/thickness) and added to the sauce

Once everything was done cooking, I put it on a few slices of Italian bread garlic toast, with some vegan parmasean on top. Fantastic.

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This was very tasty...I had lots of leftover pesto, so I smeared some of that on top of the eggplant before I put the sauce on. Also, I just sprayed the pan with a little oil and it was fine, I think if you dumped too much on the bottom of the pan the eggplant would just soak it up and get too oily. The nutritional yeast definitely added extra goodness, so if you have it, don't leave it out! also very good over pasta.

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Anonymous

I didn't have either bread crumbs or yeast...I added mozzarella and it was SO good, even my meat-eating husband loved it!

I made this tonight and thought I had the n.yeast, but I was out of it.  I made it without (I was too lazy to go to the store  :) ) and added bread crumbs like the other post suggested.  It was great.  I bet it would have been even better if I would of had the n. yeast.

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Very good!  I made it with white eggplant, and it was great.

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I made this tonight and thought I had the n.yeast, but I was out of it.  I made it without (I was too lazy to go to the store  :) ) and added bread crumbs like the other post suggested.  It was great.  I bet it would have been even better if I would of had the n. yeast.

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I actually made this a long time ago but never reviewed it. I made it in a toaster oven in my dorm, downsized (just a few slices, not an entire eggplant) without nutritional yeast but it was still yummy although it was simple and easy. But eggplant is just awesome like that ;D

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