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Close up of two halves of a marinara stuffed and roasted eggplant halves on a bed of leaf lettuce.

Vegan Marinara Stuffed Roasted Eggplant

  • Author: Raquel Smith
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


A super easy roasted eggplant dish that tastes like pizza, without all the calories! A vegan Parmesan mixture piled on top of marinara sauce and stuffed into eggplant halves makes for an awesome meatless meal.


  • 4 Japanese eggplant (7-8″ long)
  • 1/4 cup extra virgin olive oil
  • 1 cup marinara sauce
  • Juice of 1/2 small lemon (about 1 1/2 Tbsp)
  • 1 cup quartered cherry tomatoes
  • 1 Serrano pepper, chopped
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup nutritional yeast
  • 1/3 cup breadcrumbs, gluten free if necessary
  • pinch salt


  1. Preheat oven to 400°F. Cut the eggplant lengthwise in half, straight through the stem. Score the flesh in a diamond pattern, as shown in the picture above.
  2. Place the eggplant on a baking pan and drizzle with olive oil. I used about 1/4 cup, but the measurement doesn’t have to be exact. It soaks in a lot and very quickly, so don’t be shy. Bake for 30 minutes or so, then remove from the oven.
  3. While the eggplant bakes, combine the marinara sauce, lemon juice, cherry tomatoes, and Serrano pepper in a large bowl. Set aside.
  4. In a small bowl, combine the walnuts, nutritional yeast, breadcrumbs, and salt.
  5. Remove eggplant from the oven. Gently smash the flesh in each half with the back of a fork. Spoon the marinara mixture over the eggplant, dividing it equally between all 8 halves. Top with a generous amount of the walnut mixture, also divided equally between the 8 halves.
  6. Return to the oven and bake for another 12 minutes, until the topping is a bit crunchy. Serve immediately, with some rice or another grain of your choice on the side.
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Vegetables
  • Method: Baking
  • Cuisine: Italian

Keywords: eggplant, marinara, vegan, Italian