Coconut Free 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
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp kosher salt, divided
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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