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Close-up of a vibrant vegan and paleo casserole served on a light grey ceramic plate.

Vegan and Paleo Casserole

A hearty vegan and paleo casserole layered with caramelized onions, eggplant, and marinara, baked to perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Paleo, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 pieces Yellow Onions Julienne
  • 3 medium eggplants sliced into thin rounds
  • ¼ cup Red grape juice for deglazing and flavor
  • 1 jar marinara
  • Salt Salt to taste
  • 4 tsp Italian Seasoning
  • ¼ cup Nutritional yeast
  • 1 cup Chiffonade Basil
  • 2 tsp Chili Flakes
  • Olive oil Olive oil for cooking and greasing

Method
 

  1. Caramelize onions in olive oil over medium-low heat for 20-30 minutes, deglazing as needed.
  2. Preheat oven to 400°F (200°C). Slice eggplant and salt to draw out moisture, then wipe excess water after 20 minutes.
  3. Layer eggplant, Italian seasoning, chili flakes, marinara, caramelized onions, nutritional yeast, and basil in an oiled baking dish.
  4. Cover with foil and bake for 45 minutes until eggplant is fork-tender. Let sit for 20 minutes before serving.

Notes

This casserole is a flavorful, plant-based dish perfect for a healthy meal.