This vegan eggplant lasagna is bright and fresh, loaded with high protein tofu ricotta, tomato sauce, and layers of perfectly crisp baked eggplant. Vegan and gluten free options for everyone. Serve with a side salad and a slice of crusty sourdough bread for a complete Italian meal at home!
Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
Slice the eggplant into 1/4 inch rounds. Get 2 plates ready, and place 2 tablespoons of olive oil on one plate, and 1 cup of breadcrumbs on the other. Dip each eggplant round into the olive oil and then the breadcrumbs, on both sides. Place the crusted eggplant slice onto the sheet pan. Repeat for each eggplant round, adding more olive oil or breadcrumbs if neccessary. Bake egg plant for 30 minutes, flipping halfway until it becomes golden brown.
Bring a large pot of water to a boil. Cook lasagna noodles according to package instructions. Drain and set aside.
Reduce oven heat to 375. In a large 13x9 baking dish layer the lasagna by creating a few layers of: tomato sauce, noodles, eggplant, and the tofu lasagna - repeat the layers until ingredients are gone. Top with cheese/nutritional yeast if using, and bake for 20 minutes until edges are bubbling hot.
Top with fresh parsley before serving. Enjoy and mangia!