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Eggplant Bake


This recipe was adapted from a recipe for a totally vegan eggplant parmesan. I’ve never seen the appeal of eggplant parmesan, typically slices of fried and greasy eggplant. So I think of this as a really delicious creamy (but vegan!) eggplant casserole.

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  • 1 large eggplant
  • about 1 1/2 cups of your favorite tomato sauce
  • tofu & cashew sauce:
  • 1/2 cup firm silken tofu
  • 1/2 cup soy milk
  • 1 1/2 tbsp nutritional yeast
  • 1/2 cup vegetable stock
  • 1 tbsp cashews
  • 2 tbsp arrowroot powder (or cornstarch)
  • pinch salt and pepper
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  • 1

    Blend all ingredients for the sauce together until smooth.

  • 2

    Broil the eggplant slices for 4-5 minutes on each side.

  • 3

    Heat the oven to 350* and lightly spray an 8x8 glass dish.

  • 4

    Layer tomato sauce, eggplant slices, and tofu/cashew sauce, twice.

  • 5

    Bake 20 minutes.

  • 6

    Top with a 2:1 blend of ground almonds and nutritional yeast, with a pinch of salt.

  • 7

    The sauces will back together to create an amazing casserole that cuts perfectly.

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