Low Sodium Vegan Baked Eggplant

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 medium eggplants (about 2 lb total), sliced into ¾-inch rounds
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3 tbsp olive oil, divided
1 tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp smoked paprika

For the sauce

4 garlic cloves, minced
¼ tsp red pepper flakes
1 can (14 oz) crushed tomatoes
1 tsp dried oregano
½ tsp sugar

For serving

3 tbsp nutritional yeast
¼ cup fresh basil leaves, torn
1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet. Brush both sides with 2 tablespoons of the olive oil, then season evenly with 3/4 teaspoon of the salt, the black pepper, and the smoked paprika.
2
Roast the eggplant for 20 minutes, then flip each round and roast for another 15–18 minutes, until the rounds are deeply golden on both sides and a fork slides through the center with no resistance.

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