Take Heart!
From Christian Vegetarian Association (CVA)

Baked Eggplant Recipe


1/2cup vegan mayonnaise
1/2 small onion, minced
1 medium/large eggplant, unpeeled
1/3 cup fine dry breadcrumbs
1/4 - 1/2 cup nutritional yeast (vegan) OR 1/3 cup finely grated vegan parmesan cheese
1/4 tsp. dried oregano
1/4 tsp. (heaping) dried basil leaf
Vegetable oil cooking spray


  • Preheat the oven to 425 degrees.
  • In a small bowl, combine the mayonnaise and minced onion.
  • Slice off the bottom and top of the eggplant and slice into rounds no wider than thick.
  • In a shallow bowl or pan, combine the breadcrumbs, nutritional yeast OR parmesan, dried oregano and dried basil.
  • Spray a large baking sheet with vegetable oil spray or a light brush of oil.
  • Spread, brush, or dip each slice of eggplant into the mayonnaise mixture, then dredge in breadcrumbs mixture.
  • Place coated eggplant slices onto baking sheet in a single layer.
  • Repeat until all slices are coated.
  • Bake eggplant slices at 425 degrees for 12 minutes.
  • Flip slices over and bake an additional 12 minutes or until golden.
  • Note: if using vegan parmesan cheese, watch closely to prevent burning.
  • Serve with pasta and chunky tomato sauce. Top with additional grated cheese, if desired.


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