Italian Eggplant Casserole

Name: Italian Eggplant Casserole
Ingredients: 1 medium-large eggplant; 3 cups whole wheat breadcrumbs; 2 teaspoons Italian Seasoning; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 6 tablespoons nutritional yeast flakes, divided; 1 cup whole wheat flour; 1 cup unsweetened nondairy milk; On 14-ounce block extra-firm tofu; 3 garlic cloves; 1/4 teaspoon sea salt; 1/8 teaspoon ground nutmeg; 5 cups Marinara Sauce, plus more for serving or two-24 ounce jars of prepared marinara sauce

www.plantpurenation.com

This hearty Italian casserole is layered with breaded eggplant, tofu, and marinara. Baked eggplant is layered between tofu ricotta and rich marinara sauce. No m

View full recipe on www.plantpurenation.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.plantpurenation.com.

Share this recipe:

Cooking tools:

Food processor
Baking sheet
Baking pan
Pot
Oven
Stove
Parchment paper
Mixing bowl
Chef's knife
Cutting board
Peeler
Spoon
Measuring cup
Measuring spoon

Ingredients

1 medium-large eggplant
3 cups whole wheat breadcrumbs
2 teaspoons Italian Seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 tablespoons nutritional yeast flakes, divided
1 cup whole wheat flour
1 cup unsweetened nondairy milk
On 14-ounce block extra-firm tofu
3 garlic cloves
1/4 teaspoon sea salt
1/8 teaspoon ground nutmeg
5 cups Marinara Sauce, plus more for serving or two-24 ounce jars of prepared marinara sauce