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Vegan Roasted Squash and Eggplant Parmesan Casserole


Vegan Roasted Squash and Eggplant Parmesan Casserole 


We are bringing a vegan twist to one of our favorite cheesy dishes, with Roasted Squash and Eggplant Parmesan Casserole! This delicious, easy baked dish is sure to be a crowd-pleaser. It covers all the bases from cheese-lovers, to vegetable-seekers, and to all those looking to get a little out of their classic casserole comfort zone. 

What Exactly is a Casserole? 


To be or not to be...a casserole? If you’re wondering what even constitutes a casserole, you are in good company! While many of us may be familiar with the term, some may not be quite sure what exactly goes into this dish. We are pulling the tin foil back and investigating that layered goodness with you! 


Casseroles are layered, baked meals. They typically have proteins and vegetables layered on top of each other, and the process of baking allows each layer to melt in each other. This factor advances the overall essence of the meal by melding together those amazing flavors! 


Casseroles are like the first cousin of a stew and are similar in the way that they intensify a meal by combining the flavors and nutrients of multiple ingredients. The cooking process and consistency vary greatly, though, as stews are cooked on the stove and retain a liquid base versus the solid consistency of a baked casserole. 


Eggplant Dos and Don’ts


Oh, eggplant, the oddly shaped vegetable that no one seems to know how to cook with. Want to learn how to make eggplant taste as good in your kitchen as it does in plant-based restaurants? 


Looking for Ways to Incorporate Eggplant Recipes for Dinners? Then you need to learn our eggplant Do's and Don’ts! 


  • Do skin the eggplant if it is medium to large or if it is a bit older as the skin can become bitter. 
  • Do remember to add spices and oil to the eggplant as the sponge-like interior acts as a great sponge for those added flavors!
  • Do spread out the slices to ensure that the eggplant is thoroughly cooked through. 
  • Don’t overcrowd the slices or cubes. This won’t allow the eggplant to properly brown.
  • Don’t skin a smaller sized eggplant! Their skin tends to have a more subtle taste, and they contain a powerful antioxidant. Click here for more nutritional facts!     
  • Don’t go overboard with the flavors. Eggplant has a wonderful taste on its own, make sure to let it shine through by only complimenting the taste instead of drowning it in the sauce.

Looking for more delicious pasta-free dishes and salads to go with them?


Help support Assuaged and SAVE on great vegan organic products and more at Thrive!


Feel free to share any of your creative modifications to this healthy eggplant recipe with us on the links below, as we would love to hear them! You can also share your favorite recipes with the Assuaged community on our ➡️Share A Recipe⬅️ page!

Vegan Roasted Squash and Eggplant Parmesan Casserole

Vegan Roasted Squash and Eggplant Parmesan Casserole

Yield: 4-6
prep time: 15 M cook time: 1 H 15 M total time: 1 H 30 M


  • 24 ounces marinara sauce
  • 1 tbsp olive oil
  • 1/2 cup water
  • 2 medium squash, summer, zucchini, includes skin, sliced into 1/4 inch rounds
  • 1 large eggplant (roughly 1–1.5 lbs), cut into 1/4 inch rounds
  • 2 roma tomatoes, sliced into 1/4 inch rounds
  • 1 small onion
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp fresh basil, for topping
  • 1 cup grated vegan mozzarella (optional)
  • 1 cup vegan parmesan (optional)


How to cook Vegan Roasted Squash and Eggplant Parmesan Casserole

  1. Preheat your oven to 350° F and either grease your 9 x 13-inch casserole dish or large cast-iron skillet with olive oil.
  2. In a saucepan, cover sliced eggplant and zucchini with water and bring it to a boil. Reduce heat to medium and leave on a heavy simmer until both are soft, about 15 minutes, then drain.
  3. Add in 1/2 cup of water and diced yellow onion into baking dish
  4. Stir your oregano and garlic powder directly into the tomato sauce.
  5. Pour half of the tomato sauce on top of the onion mixture. Stir to combine directly in the casserole dish.
  6. If using, top your layer with 1/4 a cup of vegan-parmesan-cheese and 1/4 cup of grated mozzarella.
  7. Layer your eggplant, tomatoes, and zucchini on top and disperse thyme and rosemary throughout, with another 1/4 cup of both kinds of cheese in lower layers of vegetables.
  8. Top eggplant, tomato, and zucchini layer with remaining tomato sauce and 1/2 cup of each parmesan and mozzarella. Sprinkle with salt and pepper.
  9. Cover your casserole dish and bake in a 350° F oven for 45 minutes.
  10. Remove cover and bake for an additional 10-15 minutes or until cheese has fully melted and turned golden brown on top.
Plant-Based, Pasta Alternative, Roasted Squash
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Sabrina Rodriguez

Sabrina Rodriguez

Sabrina Rodriguez is a Public Health Coordinator at Assuaged. She majored in Behavior and Health as an undergrad and received her Master of Public Health degree from Boston University with a concentration in Social and Behavioral Sciences. Her passion for promoting health equity and empowering others through evidence-based strategies is what drives her work.

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