Vegan Baked Eggplant With Mushrooms And Pesto

vegan baked eggplant with mushrooms and pesto display image  3530b5ae

Vegan Baked Eggplant with Mushrooms and Pesto

This is just so delicious and super easy to make. Though time wise, you’ll need just over an hour – but, though, listen …it’s an easy hour! Why so long? … bake time ?

Using lots of pantry staples, and zero sautéing or simmering – it’s an easy clean up too!

Once the eggplant is baked, layering is all that’s requires and it’s easy peasy with canned mushrooms, a jar of tomato sauce, pesto and panko!

On buns, this yumminess will feed 6-8 in case you’re wondering.

Set oven to 400’ (followed by 350’ once assembled)

EVOO
2 eggplants
Salt/pepper
2 tbsp lemon juice
1 tbsp Italian seasoning

Pesto :
2 to 3 cloves garlic
3 cups packed kale
1/3 cup hemp seeds
2/3 cups roasted/salted sunflower seeds
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon pepper
1/3 cup nutritional yeast
EVOO (1/4 cup or less)
(Tip! … pesto can be made a day or even two in advance if you prefer!)

2 cans mushrooms – drained and rinsed
Jar of your favourite pasta sauce
1/2 cup Panko

Line 2 cookie sheets with parchment paper and slice eggplant lengthwise (roughly 3 mm slices), brush with top halves with EVOO season generously with salt and pepper.

Bake at 400’ for 30 minutes, flipping half way .

Combine 2 tbsp EVOO with lemon juice and Italian seasoning and brush baked eggplant.

Kale pesto
(Adapted from CookieAndKate.com)
Combine pesto ingredients in food processor and pulse a few times, scrapping the sides. Add EVOO a little at a time through the top until desired consistency is reached.

Set oven to 350’

Pour 1/2 the jar of pasta sauce into a 9×13 glass pan, add 1/2 of the baked eggplant, gently top/spread evenly with all the pesto followed by mushrooms. Top with remaining eggplant, followed by pasta sauce. Sprinkle with panko.

Bake 30 minutes

(Optional – you could add vegan cheese the last 10 minutes of baking)

Enjoy!!

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