Tuesday, October 2, 2012

vegan eggplant lasagne

i normally batter and salt and lemon my own eggplant cutlets, but i decided to experiment with dominex brand eggplant (found in the frozen aisle of your grocery store) and see how it would turn out... it was amazing!

sorry no pics.. as soon as i take it out of the oven, its GONE.

(maria-style, with no exact measurements)

  • two packages of dominex frozen eggplant cutlets - do not thaw
    (i found this at my local grocery store in the healthy section of
    the frozen food aisles)
  • one package of extra firm "italian" seasoned tofu
  • one package of tofutti better than cream cheese
  • vegenaise, 
    roughly 1 to 2 tablespoons 
    (this is optional, but will make your filling creamier)
  • nutritional yeast 
    (to taste)
  • plain soy milk or almond milk
    (not vanilla…!)
  • vegan parmesan 
  • sea salt
    (to taste)
  • garlic powder or minced garlic
  • baby spinach
  • one jar of your favorite marinara sauce
  • two packages (or more, your choice) of follow your heart vegan mozzarella or your favorite brand, shredded
  • olive oil, just a touch to rub around your casserole dish
  • preheat oven to 350*
  • in a large bowl, crumble your tofu. add the entire tub of tofutti cream cheese. 
  • add nutritional yeast, vegan parm, and sea salt to taste.
  • mash and mix the ingredients together until you get something starting to resemble dry ricotta.
  • mix in half of one package of your shredded follow your heart mozzarella.
  • add a a dollop of plain soy milk and a tablespoon or more of the vegenaise to make the mixture creamier. you still want it fairly firm... you just want to make it spreadable.
  • add garlic and mix.  this is optional due to the fact that some marinara sauces are loaded with garlic and you don't want to overload your casserole.
  • take your olive oil-greased casserole dish, and add a thin layer of marinara sauce.
  • add the frozen eggplant in a layer to cover the bottom. break up a few pieces in smaller slices to cover more area if need be.
  • spread the ricotta mixture generously across the eggplant. 
  • sprinkle some of the follow your heart shreds on top. 
  • add a thin layer of spinach leaves.
  • add another layer of marinara sauce.
  • add your next eggplant layer.
  • add your next layer of tofu mix.
  • another layer of follow your heart shreds, another layer of spinach leaves, and another layer of marinara.
  • the casserole dish i use (a corningware casserole dish) is just about full at this point. i top it off with the rest of the follow your heart shreds, and a sprinkle of vegan parm. i then add a few spinach leaves on top.
  • cover with a lid or foil and place in the oven until heated through. take off the foil and let the top get bubbly and melty, then remove from the oven. 
  • plate it up


  1. Damn, this sounds good! I can't remember the last time I had eggplant.

  2. This sounds delicious and more healthy than the kind I'm used to eating..would love to try it!

  3. I do not normally eat eggplant. This sounds really good though. And vegan too? Bonus! Maybe I'll make it for my dad. kristiedonelson(at)gmail(dot)com Thank you.

  4. This recipe looks delicious, I'll probably do it. Thank you.

  5. I would eat this just like i could eat your face. Mmmmm

  6. This sounds good. I've been eating a LOT of eggplant lately, but I'm getting tired of making the same old eggplant parmesan recipe. My husband is gluten-free so eggplant would be a great alternative for the pasta.

  7. Guess what I'm having tonighttttt?????? LASAGNA! but no eggplant :(

  8. Holy crap! this sounds amazing!!!!

  9. cant wait to try it. tonight perhaps :)

  10. Now I know how to cook lasagna :D

  11. The last time I tried to make eggplant it ended horribly, but this just sounds so, so delicious...I think I'm going to have to give it another try. D:

  12. LASAGNA, great; EGGPLANT, ok; VEGANAISE, ugh!