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Baked Eggplant Slices

Vegan Crunchy Baked Eggplant

This Vegan Baked Eggplant with simple homemade Queso sauce is an easy and comforting recipe perfect for dinner or holidays. Crunchy, delicious and meat-eaters approved.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories 468kcal
Author Iryna


  • 1 ½ c Panko breadcrumbs
  • c neutral oil such as grapeseed oil
  • 1 (1 lb) eggplant peeled and cut into ⅓ in thick slices
  • 1 c (115 gr) fresh or frozen corn kernels
  • 1 ¼ c white cheese sauce store-bought or homemade - recipe follows
  • ¼ c fresh Mint leaves
  • ¾ teaspoon salt
  • ¾ teaspoon pepper

For white cheese sauce


For the eggplant

  • Preheat the oven to 400 F and line a baking sheet with a parchment paper. Add Panko breadcrumbs to a shallow bowl along with 2 tablespoon of oil, ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss to combine.
  • Brush both sides of eggplant rounds with ¼ cup of oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Drop each eggplant round into breadcrumbs, coating only one side of it. Place the eggplant, Panko side down on a baking sheet.
  • Brush the eggplant tops with about 1 - ½ teaspoon of white cheese sauce and sprinkle with about 2 tablespoon of breadcrumbs.
  • Bake for 10-15 minutes until eggplant is tender and breadcrumbs turned light brown.
  • Place 3-4 eggplant rounds on a plate, sprinkle with 1 tablespoon of toasted corn and drizzle with 2-3 tablespoons of white cheese sauce. Top with fresh mint leaves and serve.

For the corn

  • Heat 1 tablespoon of oil in a medium skillet and over medium heat. Add corn kernels, ¼ teaspoon of salt and ¼ teaspoon of pepper and cook corn stirring occasionally until it looks toasty on the sides, about 7 minutes. Transfer corn to a bowl.

For white cheese sauce

  • Soak cashews in water for 4 hours OR add them to a pot filled with 1 cup of water. Put on a stove, bring to a boil and cook on a medium heat for 3 minutes. Drain the cashews.
  • Add cashews to a bowl of food processor along with apple cider vinegar, garlic powder, onion powder, salt and ½ cup of water. Process until the sauce is smooth and without chunks.


Recipe is adapted from Food & Wine August 2019 issue Crunchy Eggplant And Corn Salad.


Calories: 468kcal | Carbohydrates: 43.7g | Protein: 9g | Fat: 30.7g | Saturated Fat: 5.7g | Sodium: 1227mg | Potassium: 491mg | Fiber: 6.9g | Sugar: 6.4g | Calcium: 34mg | Iron: 3mg