The Eggplant Parmesan recipe from Susan at Fat Free Vegan is the best one I found yet. It has everything you want in this type of casserole; creamy, crunchy, beautiful flavors that makes it hard to stop eating! I tweaked it just a bit to use the mushrooms I had in the house, and because I LOVE mushrooms! I also added lemon juice to the ‘cheese’ sauce.

Prep time: 10 minutes

Cook time: 25 minutes

Serves 4

Original recipe from Fat Free Vegan


  1. Preheat the oven to 350.
  2. Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until translucent (add a little water or broth to keep from sticking). Add the garlic and sauté for another minute. Add the remaining tomato sauce ingredients, and cook on slow simmer for 15-20 minutes.
  3. Prepare the cheese sauce: Place all ingredients in a blender and blend until smooth. Blend again right before using to make sure that the ingredients haven’t separated.
  4. Rinse the eggplant slices and pat them dry with paper towels. Line a baking sheet with parchment and place the slices on it (you may have to do this in two batches). Spray the tops lightly, and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.
  5. Assemble the casserole: Spray or wipe an 8×8-inch non-metal baking dish with a small bit of oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs. Repeat the process with the remaining ingredients (reserving some bread crumbs for on top, as mentioned above).
  6. Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.