Crusted Eggplant Parmesan

Cook Time: 30-40 MINS

Servings: 4-6


  • Medium Pot

  • Deep dish large pan

  • 2 bags of vegan cheese (So delicious/ Follow your heart Mozzarella)

  • 1 bag of spinach

  • Mrs. Dash herb seasoning (original blend)

  • Tomato Basil Marinara (large jar)

  • Italian Bread Crumbs (Progresso)

  • Coconut Oil Spray

  • Grated Parmesan Cheese (Go Veggie)

  • Asparagus


  • Preheat oven to 350 degrees

  • Clean and slice eggplant into circular pieces

  • Spray pan with coconut oil

  • Place eggplant slices flat in the pan (it is okay if some of them overlap)

  • Pour marinara sauce over all pieces evenly

  • Sprinkle entire bag of cheese evenly on top of eggplant and marinara sauce

  • Place in oven for 15 mins

While the eggplant is in the oven, you will prepare sauteed spinach topping.

  • Place stove on medium heat.

  • Spray pot with coconut oil.

  • Pour bag of spinach into pot and season lightly with salt and pepper (do not over season).

  • Cook until spinach is completely sauteed.

  • Sit to the side until eggplant is done.

Continue with eggplant:

  • Take eggplant out of the oven

  • Sprinkle second bag of cheese over the top

  • Sprinkle with grated parmesan

  • Sprinkle bread crumbs over cheese

  • Place in the oven for another 15 mins (be sure to keep an eye on it).

  • All cheese should be melted.

  • Eggplant should be soft but not mushy.

  • Bread crumbs should be brown and crispy.

  • Place as many eggplant pieces on a plate, top with sauteed spinach, and sprinkle with Mrs. Dash seasoning!

This dish is great with asparagus.