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. 


ENJOY !!! 




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