Timely Eggplant Bake - Less Fuss, All The Taste

Step 1

Preheat your oven to 425 degrees F. Wash and slice off the stem and bottom ends of the eggplant (toss them in your veggie scrap bag for homemade broth!). There’s no need to peel the skin. Slice the eggplant lengthwise into ¼”-½” slices.

Step 2

Lay the eggplant slices in a single layer on two prepared baking sheets. Brush each side of the slices with olive oil and sprinkle with salt and pepper (I like to combine the oil, salt, and pepper in a small dish and use a pastry brush to brush the oil on each slice). Bake for about 20 minutes, flipping the pieces of eggplant and the pans halfway through.

Step 3

Meanwhile, prepare the bechamel on the stovetop.

Step 4

In a small pot, heat the butter over medium low heat until melted and just sizzling. Add the chopped onion and garlic. Cook for 1-2 minutes until fragrant.

Step 5

Add the flour 1 tbsp at a time, whisking quickly to combine the flour with the butter. Once all the flour is added, let it cook for about a minute.

Step 6

Add the milk ¼ cup at a time, whisking quickly to prevent lumping. When all the milk is added, whisk in the nutritional yeast, nutmeg, and salt.

Step 7

Allow to cook for 5-10 minutes until thick.

Step 8

To assemble: remove the eggplant from the oven and lower the oven temperature to 350 degrees F. Prepare a 9×11” baking dish with a layer of tomato sauce on the bottom. Then add a layer of eggplant. Sprinkle half the breadcrumbs over the eggplant. Spoon another layer of tomato sauce, then a layer of bechamel. Repeat with remaining eggplant, breadcrumbs, tomato sauce, and the final layer should be bechamel.

Step 9

Bake for 20 minutes to warm all the layers through. It will be ready when the tomato sauce starts to bubble and the bechamel is lightly browned on top.

Step 10

Garnish with fresh basil or parsley and serve on a bed of noodles, with roasted vegetables, or as a loaded sandwich!