This hearty Italian Baked Eggplant with Seitan is a delicious, plant-based take on a traditional Italian dish. Layers of tender eggplant, savory seitan, and a flavorful tomato sauce come together with whole-wheat breadcrumbs and nutritional yeast for a satisfying, protein-packed meal. With the addition of baby spinach and a non-dairy twist, this dish is perfect for vegans and anyone looking for a wholesome, filling meal that’s bursting with flavor.
Italian Baked Eggplant with Seitan
Course: MainCuisine: Italian-inspired4
20
minutes30
minutes350
kcalLayers of tender baked eggplant and savory seitan, topped with rich tomato sauce and melted cheese for a hearty Italian-inspired dish.
Ingredients
1 medium eggplant, sliced crosswise, 1/4 inch thick
Coarse salt and freshly ground black pepper, to taste
8 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped (about 1/2 cup)
3 cloves garlic, minced
1 can (28 ounces) whole tomatoes, pulsed finely in a food processor
1 tablespoon chopped fresh oregano
1 1/2 cups whole-wheat breadcrumbs
2 teaspoons nutritional yeast
8 ounces all-purpose seitan, drained and thinly sliced
1/2 cup non-dairy creamer or non-dairy milk
2 tablespoons whole ground flaxseed meal
2 cups fresh baby spinach
Directions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Rinse and pat dry.
- Cook the Sauce: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the pulsed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
- Prepare the Seitan: In another skillet, heat 2 more tablespoons of olive oil. Sauté the sliced seitan until golden and crispy on the edges, about 5-7 minutes. Set aside.
- Bread the Eggplant: In a small bowl, mix the non-dairy creamer with the flaxseed meal to form a thick mixture. In another bowl, combine the breadcrumbs with nutritional yeast. Dip each eggplant slice into the flax mixture, then coat with the breadcrumb mixture.
- Assemble the Dish: Drizzle 2 tablespoons of olive oil on a baking dish. Layer half of the eggplant slices on the bottom, followed by a layer of spinach, cooked seitan, and some of the tomato sauce. Repeat the layers and finish with a layer of breadcrumbs.
- Bake: Drizzle the remaining olive oil over the top. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the eggplant is tender.
- Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with extra fresh oregano if desired.
Notes
- Nutrition Facts (Per Serving):
Calories: 350
Fat: 22g
Carbohydrates: 28g
Protein: 10g
Fiber: 6g
Sugar: 6g
This Italian Baked Eggplant with Seitan is a perfect vegan comfort food that combines traditional Italian flavors with a modern, plant-based twist. Packed with protein from the seitan, fiber from the whole-wheat breadcrumbs, and rich tomato flavor, this dish is perfect for family dinners or special occasions. Serve with a side salad or crusty bread for a complete meal.
