Vegan Eggplant Pie Recipe

This recipe is a total game-changer because it combines all my favorite veggies with creamy vegan ricotta for an irresistibly tasty meal. Plus, the crispy panko topping takes it to the next level, making every bite super satisfying and Instagram-worthy! 🍆✨

Creating recipes that are both nourishing and delicious is a passion of mine; my Vegan Eggplant Pie truly embodies that. Eggplant rounds, sautéed onions, and garlic wrap fresh cherry tomatoes, zucchini, and red bell peppers in savory flavor.

It’s hard to believe there was once a time when I was afraid of cooking eggplant. The creamy, dreamy vegan ricotta, topped with a crispy panko and nutritional yeast crust, makes this a must-try.

Another can’t-miss is the rich blend of dried oregano and basil, with fresh parsley rounding out the flavor.

Ingredients

Eggplant: Contains very few calories, has a good amount of fiber, aids in digestion.

Oil Olive: Richness; heart-healthy monounsaturated fats.

Allium sativum: Bolsters immunity; imparts aromatic depth.

Zucchini: Adds moisture and nutrients, low in calories.

Nutritional Yeast: Contributes a cheesy taste and is plentiful in B vitamins.

Ingredient Quantities

• 1 large eggplant, sliced into 1/4 inch rounds
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup vegan ricotta cheese
• ½ cup fresh basil leaves, chopped
• 1 cup panko bread crumbs
• ¼ cup nutritional yeast
• 2 tablespoons chopped parsley

Instructions

1. Set your oven to 375°F (190°C). Get a baking sheet and line it with parchment paper. Now, take your eggplant and slice it. Arrange those slices in a single layer on your baking sheet. Brush them with olive oil—don’t skimp on that. They need to be well-coated if you want them to come out nice and tender.

2. In a big frying pan, warm 1 tablespoon of olive oil over medium heat. Toss in the diced onion and garlic, and sauté until the onion is clear.

3. Mix in the diced red bell pepper and zucchini, cooking for about 5 minutes until they start to become tender.

4. Include the cherry tomatoes, dried oregano, dried basil, salt, and pepper. Finish cooking for 5 minutes more, by which time the tomatoes will have softened a bit.

5. Take it off the heat and allow the vegetable medley to cool a bit.

6. In a mixing bowl, blend the cooled vegetable mixture with the vegan ricotta cheese and fresh basil into a well-unified whole.

7. In a small bowl, combine panko bread crumbs, nutritional yeast, and parsley. Set aside.

8. Gently oil a pie pan 8 inches across. Place half of the baked eggplant slices on the bottom of the pan.

9. Distribute the mix of vegetables and ricotta evenly across the layer of eggplant, making sure to cover it all. Then take the rest of the eggplant slices and lay them on top of the ricotta layer.

10. Spread the panko blend over the eggplant’s upper layer. Put the dish back into the oven and bake for 20-25 minutes, or until the topping has turned golden and crunchy. Allow the dish to cool for a few minutes before serving. Relish in the experience!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Chef’s knife
5. Cutting board
6. Pastry brush
7. Large frying pan
8. Wooden spoon or spatula
9. Mixing bowl
10. Small bowl
11. 8-inch pie pan
12. Measuring spoons

FAQ

• Q: Can I prepare this dish ahead of time?A: Absolutely. The mixture of eggplant and other vegetables can be prepped beforehand and kept in the fridge. For the best results, you should put it all together and bake it just before serving.
• Q: Is it necessary to peel the eggplant?A: No, keeping the skin on helps the slices maintain their form and contributes nutrient-rich fiber to the meal.
• Q: What can I use instead of vegan ricotta cheese?A: You can use a homemade tofu or cashew-based ricotta in its place, or opt for another vegan cheese alternative.
• Q: How can I make the topping gluten-free?A: Substitute the panko bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers.
• Q: Can I freeze the leftovers?A: Store leftover food in an airtight container in the freezer for up to a month. When ready to reheat, place the food in the oven for best results. Textures are better preserved and restored, and nothing is more delicious than a perfectly reheated home-cooked meal.
• Q: Can I add other vegetables?Definitely! Mushrooms, spinach, or even roasted butternut squash would make excellent supplemental ingredients to boost both the flavor and the nutrient content.

Substitutions and Variations

Substitute the eggplant with zucchini or thick slices of portobello mushrooms.
For olive oil: Use avocado oil or melted coconut oil.
Substitute for onion
Shallots or leeks
For ricotta cheese: Substitute with blended silken tofu or cashew cream.
Substitute for panko bread crumbs: crushed cornflakes or gluten-free bread crumbs.

Pro Tips

1. Salting the Eggplant Before brushing the eggplant slices with olive oil, sprinkle them with salt and let them sit for about 20 minutes. This technique draws out excess moisture and reduces bitterness. Rinse and pat them dry before proceeding.

2. Roasting for Flavor To enhance the flavor of the vegetables, consider roasting the cherry tomatoes along with the bell pepper and zucchini before adding them to the pan. This will give your dish a deeper, caramelized taste.

3. Herb Infusion Infuse additional flavor by adding a sprig of fresh rosemary or thyme to the oil when sautéing the onions and garlic. Remove the herbs before mixing the vegetables with ricotta.

4. Layering for Texture For added texture, consider including a layer of sautéed mushrooms or cooked lentils between the eggplant layers. This can provide a richer and more satisfying bite.

5. Crispier Topping To achieve an extra-crispy panko topping, toast the bread crumbs in a dry pan for a couple of minutes before mixing them with nutritional yeast and parsley. This step enhances both flavor and texture.