Here’s a go-to recipe for a one-dish meal that takes about 10 minutes to get in the oven. Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this Easy Italian Eggplant Bake is filled with flavor and it’s 100% plant-based. It’s also good served over pasta! Use this recipe for Easy Italian Eggplant Bake to showcase a bounty of produce from your garden, farmers market, or grocery store.
Step-By-Step Guide
Layer the eggplant, zucchini, onion, olives and white beans.
Mix marinara sauce with EVOO, garlic, Italian seasoning and black pepper. Spread over the veggies.Repeat layers and top with plant-based cheese.
Baked at 375 F for 30 minutes covered with foil; remove foil and continue baking until tender and golden.
Yield: 6 servings
Easy Italian Eggplant Bake
Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful, plant-based recipe takes about 10 minutes to get into the oven.
Ingredients
Tomato Sauce
2 cups marinara sauce
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 teaspoons Italian seasoning
¼ teaspoon black pepper
Vegetables
1 medium eggplant, chopped
1 small zucchini, chopped
1 small onion, diced
1/2 cup kalamata olives, sliced
1 can white beans, rinsed drained
Topping
½ cup shredded plant-based cheese
Instructions
Preheat oven to 375 F.
Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil, garlic, Italian seasoning, and black pepper.
In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.
Pour half of the tomato sauce over the vegetables.
Layer the remaining vegetables—eggplant, zucchini, onion, olives and beans.
Pour over the remaining tomato sauce.
Sprinkle with plant-based cheese.
Cover with foil and bake at 375 F for 30 minutes. Remove foil and bake for an additional 25-30 minutes, until tender and golden brown. Makes 6 servings.
Did you know that a can of tomatoes gets dinner on the table? Read on to learn more about how canned tomatoes are a convenient, nutritious, and easy way to incorporate lycopene into your weekly menu.
We often hear that “fresh is best,” but did you know that canned options are not only convenient, but also offer similar health benefits as fresh fruits and vegetables? While there are hundreds of varieties of canned foods available, today I’d like to applaud canned tomatoes for their versatility. A simple can of tomatoes can help provide you with all the inspiration you need to get a delicious, healthy meal on the dinner table in minutes. Some of my favorite tomato-rich dishes include soups, stews, casseroles, and pasta dishes.
While canned products often have the reputation of being high in sodium, consumers today are offered a variety of low-sodium options, such as reduced sodium canned tomatoes, marinara sauce, tomato sauce, salsa, and tomato soup. So you don’t have to worry about upping your salt intake when you feature tomato-centric dishes on your menu.
Tomato products are also packed in nutrients, such as fiber, potassium and vitamin C. Research also shows that when tomatoes are heated—as they are in canned and processed tomatoes—the powerful antioxidant lycopene is more bioavailable in the body.
You can stock up on tomato products—canned tomatoes, pasta sauce, tomato paste, salsa, tomato juice, tomato soup—to kickstart your meal because they have a long shelf life. Canned tomatoes are also versatile since they fit well in a variety of delicious, ethnic recipes. If you aren’t already incorporating canned tomatoes into your recipes, it’s time to get started with three of my favorite plant-powered recipes.
Nothing soothes the soul more than a bowl of classic tomato soup. And it’s even better when you make it yourself, such as in this plant-based, vegan recipe
This Chipotle Tomato Rice Power Bowl calls upon a great foundation of zesty tomato rice, then builds upon it with Latin-inspired toppings, such as greens, black beans, corn, avocados, pumpkin seeds, and tomatoes.
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