Eggplant Vegan Cheese Casserole

Eggplant vegan Cheese Casserole: Try Eggplant Vegan Cheese Casserole, a revolutionary plant-based take on the traditional Italian-American meal, for the ultimate vegan comfort food. Rich tomato sauce, tender eggplant slices, perfect harmony to create a decadent, filling dish that will appeal to both vegans and non-vegans.

Ingredients For Eggplant Vegan Cheese Casserole:

• 2 large eggplants
• 2 tablespoons olive oil
• 1 pinch salt, or as needed
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• ½ teaspoon red pepper flakes
• 3 cups prepared marinara sauce
• ½ cup water, plus more as needed
• ¾ cup vegan ricotta cheese
• ½ cup grated vegan cheese
• ¼ cup shredded vegan pepperjack cheese
• salt and freshly ground black pepper to taste
• ¾ cup dry bread crumbs
• ½ cup grated vegan cheese
• 2 tablespoons olive oil

Instructions For Eggplant Vegan Cheese Casserole:

• Turn the oven on to 375 degrees Fahrenheit (190 degrees Celsius).
• To make ten slices, cut five crosswise slices from the middle of each eggplant, each approximately 1/2 inch thick.
• Dice the leftover eggplant pieces after peeling them.
• In a large pan, heat 2 tablespoons of olive oil over medium-high heat until it is quite hot. Lightly season eggplant slices with salt, then fry them in batches in a heated pan for approximately 3 minutes on each side, or until they are just beginning to soften. Place slices of eggplant on paper towels.
• Add the diced eggplant and season with a sprinkle of salt and red pepper flakes after heating 1 tablespoon of olive oil in a pan and cooking the garlic for approximately 10 seconds.
• Sauté for about five minutes, or until the eggplant is tender. Add water and marinara sauce. Reduce the heat to medium-low and simmer, stirring occasionally, until the eggplant is soft, approximately 15 minutes. Add a bit more water if the sauce becomes too thick.
• In a bowl, mix together the vegan ricotta cheese, vegan pepperjack cheese, 1/2 cup vegan cheese, a bit of salt, and a pinch of black pepper until well blended.
• Cover each eggplant slice with about 2 tablespoons of the vegan cheese mixture. To contain the vegan cheese mixture, fold the eggplant pieces in half.
• Line a baking dish 8 × 8 inches with approximately half of the sauce. Arrange the folded eggplant slices in the dish in a single layer.
• Cover the eggplant pieces with the remaining sauce. In a bowl, combine bread crumbs, 2 tablespoons olive oil, and 1/2 cup vegan cheese; stir to combine. Over the eggplant casserole, spread the crumb mixture.
• Bake for 35 to 40 minutes in a preheated oven, or until the casserole is bubbling and the crumbs are browned.
• Savor your delectable vegan Eggplant Casserole.