Vegan Baked Eggplant with Tomato and Mozzarella


  • 1 eggplant, sliced
  • 2 tomatoes, sliced
  • Olive oil
  • Salt, pepper, sweet paprika, garlic powder, dried oregano (to taste)
  • 1 cup vegan mozzarella shreds or homemade vegan mozzarella
  • Parsley, chopped (for garnish)


  1. Preheat oven to 180°C (356°F) and lightly grease a baking dish.
  2. Arrange the eggplant and tomato slices in a single layer on the prepared dish. Drizzle with some olive oil and sprinkle with salt, pepper, sweet paprika, garlic powder and dried oregano.
  3. Bake for 15 to 17 minutes or until the eggplant is tender.
  4. Sprinkle with the vegan mozzarella and bake for another 15 minutes or until the cheese is melted and bubbly.
  5. Sprinkle with parsley and enjoy!