Eggplant Marinara

Before transitioning to a whole foods, plant-based diet I had never really eaten eggplant and didn’t know if I would like it or not.  It never looked particularly appetizing so I never gave it a try.  But now I have tried it numerous times and have to say I really like it!  It’s more substantial, so it replaces meat in many recipes, and I really like the flavor too!  This recipe is super easy and takes very little time to prepare.  I think it took me about 10 minutes to put together before I put it in the oven.  To make it, all you need is:

-1 eggplant
-1/2 jar of pasta sauce (you can use more if you like)
-1/2 cup of nutritional yeast
-1 tablespoon oregano
-1 tablespoon parsley
-1 tablespoon basil

To start, pre-heat the oven to 450 degrees F.  Then slice the eggplant into 1/2 inch slices:

Then combine the rest of the ingredients in a sauce pan on medium heat to mix everything together:

Lightly spray the bottom of a 9×13 pan with cooking spray and lay the eggplant slices on the bottom.  Cover with the egg plant slices with the sauce mixture and put in the oven to bake for 10-15 minutes:


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