Vegan Baked Eggplant

by Jill Dalton

One vegetable that is seriously under-rated is the beautiful Eggplant. I had never been much of a fan of eggplant until I learned how to cook it in this way. Eggplant is loaded with nutrients, extremely low in calories and full of fiber which means that they should definitely be a regular part of our diet. This recipe will make it super easy to add to your weekly rotation.

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 33 voted )


2 large eggplants
Braggs liquid amino acids
nutritional yeast


  1. Preheat oven to 375 degrees.
  2. Slice eggplant into 1/4 inch slices lengthwise.
  3. Place on a baking paper lined cookie sheet.
  4. Bake for about 30 minutes or until golden brown.


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Marty Schumacher July 31, 2017 - 5:57 pm

L ove, love, love, your show! Easy yummy recipes! So glad I found your site.

Jill Dalton July 31, 2017 - 6:46 pm

Thank you 😊 I am so glad you like the show!

Pam August 4, 2017 - 2:17 pm

or use a SilPat baking sheet. They are reusable and NOTHING sticks to them.

June Purdy Sechowski September 12, 2017 - 10:22 pm

Making this tonight!

Christy January 16, 2018 - 7:23 pm

This looks yum! But what would you serve this with for dinner? I have an eggplant ready to go!

Jill Dalton January 16, 2018 - 7:29 pm

Hummus and steamed vegetables

Barbara February 11, 2018 - 11:15 am

When do you add the Braggs and yeast and how much? Thanks

Jill Dalton February 11, 2018 - 7:32 pm

I spritzed Braggs with a spray bottle and the sprinkled just a little bit of nutritional yeast right before baking them.

BillBill June 23, 2018 - 9:54 pm

Don’t you have to soak the eggplant first?

Lisa July 22, 2018 - 12:49 pm

Thank you for making your recipes so simple and super tasty! So thankful I found your website…keep the recipes coming!


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