Recipe: Eggplant Casserole – Vegan Detox

I was amazed by how much flavor was packed in this detox recipe considering it is dairy-free, soy-free, meat-free, and gluten-free.  A low-carb tasty option for those looking to avoid grains.

I normally don’t do baked recipes because of the time investment. But this was TOTALLY worth it.  Minimal prep time, easy steps, and only a few ingredients.

The recipe called for 2 whole eggplants.  I ended up using very large eggplants, but I think two medium sized eggplants would work fine since it’ll be easier to lay down on the cookie sheet for the broiling step

You have the option of slicing the eggplants “short ways” to get round pieces, but I got really nice results slicing them “long ways” to get fancy looking fillet layers.  I use a potato peeler to peel the eggplant, slice it right down the middle, then work on getting thin eggplant slivers with my chef knife.

Once I finished slicing both eggplants, I prepped the cookie sheet pan with olive oil cooking spray.  For the broiling step, I did overlapping layers (fanned out) on the cookie sheet so it could all fit nicely.  Once spread out, I sprayed the top with oil and broiled the eggplant for 15 minutes.

The baking step was also simple.  Using a medium sized casserole pan, I added the tomato sauce to the bottom, covered the base with eggplant slices, then sprinkled on the chopped onion, mushrooms, and spices. The Baby portabella mushrooms I used were a tasty choice, but you can whichever mushrooms you’d like.  As for the spices, I was liberal with the shakers to give it extra flavor, however, you can hold back if you prefer.  I drizzled tomato sauce over the toppings, and I repeated this for each layer.

Turn down the temperature to 375 F.  Cover your casserole pan with a lid or aluminum foil.  Bake for 1 hour.

When I took this out of the oven the smell was just amazing.  The eggplant was tender and moist.  The baked tomato sauce drizzle on top and roasted mushrooms and spices, gave it a great color.

The dark juice at the bottom was great for ladling on top at serving time!


    • 2 whole eggplants, peeled and slice down thin
    • 1 cup red onions, chopped
    • 8 oz Can of tomato sauce 
    • 1/2 Tablespoon Oregano
    • 1 Teaspoon of Garlic Powder
    • 1/2 Teaspoon of Chili Powder (optional)


Put eggplant on cookie sheet that is sprayed with cooking spray, and then spray some on the eggplant. Place under broiler for 10-15 minutes. In a casserole dish, pour a bit of tomato sauce on the bottom then layer eggplant, mushrooms, onions, tomato sauce and spices. Keep layering until you reach the top. Cover and cook for one hour at 375.

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By |2018-12-16T03:02:59+00:00December 12th, 2018|Fat Burning, Recipes|0 Comments

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