I thought you would enjoy this recipe that I keep in the My Recipe Book app on my iPad (such a cool app – highly recommended!).

Eggplant Mozzerella Bake

I got this recipe from Recipe Book Selections (modified to vegan ingredients)


  • 1 Medium Eggplant (Peeled)
  • 2 tsp Salt
  • 3/4 Cup Dry Bread Crumbs
  • 1 Tbsp Galic Salt
  • 1/2 tsp Pepper
  • 3 egg replacer
  • 2 Tbsp Olive Oil (Divided)
  • 1 Large Green Pepper (Chopped)
  • 1 Medium Onion (Chopped)
  • 1/2 lb Fresh Mushrooms (Sliced)
  • 14 1/2 Ozs Stewed Tomatoes (2 cans)
  • 6 Ozs Vegan Mozzarella Cheese (Shredded)


  1. Preheat oven to 350.
  2. Cut eggplant into 1/4 inch slices, sprinkle with salt, put in a colander and allow to drain for 30 minutes. Rinse under cold water and pat dry with paper towels.
  3. In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another bowl, beat egg replacer. Dip eggplant into egg mix, then coat with a crumb mixture.
  4. In a large skillet, cook first batch of eggplant in 1/2 tbsp oil for 2 minutes on each side, or until lightly browned. Transfer to an non-greased 9×13 inch baking dish. Add 1/2 tbsp oil and do the same for the second batch.
  5. In the same skillet, sauté the pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant, top with tomatoes.
  6. Bake uncovered for 25 minutes. Uncover, place cheese slices over the top.
  7. Bake 25-30 minutes longer or until cheese is lightly browned.

Want to see more delicious vegan recipes? Visit www.veganeasy.org or www.vegweb.com.

Posted by animalactionist

Co-Owner/Founder/Director of Animal Actionist Ltd & Happy Hooves Farm Sanctuary. It's all for the animals.

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