Baked Eggplant with Mozzarella and Tomato Sauce

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

Here's an easy meatless dish that you can serve with a salad on the side.

If you can’t find Italian seasoned Panko, use the regular kind and add ½ teaspoon Italian seasoning to the blender with the veggies instead. I probably wouldn’t add any additional salt to the dish.

As you can see, part-skim mozzarella doesn’t melt like the regular stuff. It was nice and crispy instead of gooey.

Baked Eggplant with Mozzarella and Tomato Sauce

Makes 4 servings

Ingredients

1 large eggplant
1 tablespoon salt
1 medium tomato
1 small onion
1 clove garlic
½ sweet red pepper
1 teaspoon tomato paste
½ cup Italian seasoned Panko
½ cup grated mozzarella

Directions

Slice the eggplant into 1/2” rounds. Place them in a colander and sprinkle both sides with salt. Let them sit for about ½ hour. You’ll see liquid start to come out. Rinse the eggplant in the colander and set aside.
Preheat the oven to 400F.
Place the tomato, onion, garlic, red pepper and tomato paste in a blender and puree until smooth.
Place half the puree into a glass baking dish and layer the eggplant on top. Pour the rest of the puree over the eggplant.
Sprinkle the Panko over the eggplant followed by the cheese, and bake uncovered for 30 minutes. Let it cool a bit before serving.