DDD #137 – Vegan Chicken & Eggplant Casserole

Leave a comment


All Photos © Christine Elise McCarthy 2019

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.



Click the image above to watch the video.

Vegan Chicken & Eggplant Casserole

Feeds 4-6


8 vegan chicken patties (like Boca or Quorn)

1 large eggplant – sliced 1/4-1/2 inch slices & sprayed with cooking spray

24 ounce or more pasta sauce (I used Rao’s Spicy Arrabbiata) (my recipe for homemade is HERE)

12-16 ounces vegan mozzarella (at least half of it grated)

Basil for garnish


Make sauce – if you are using homemade.

Heat the oven to 350 degrees.

Grill the eggplant slices on both sides on a grill or in a grill pan.

Assembly instruction is not really important – as long as you have about 1/2 the sauce & 1/4 of the grated mozzarella left to top the casserole.

Layer 1/4 of the sauce in a casserole pan.  Layer 4 chicken patties, all the eggplant & then about 1/2 the cheese.  Top with another 1/4 of the sauce & the remaining 4 chicken patties.  Top with the rest of the sauce & as much grated mozzarella as you like.

Bake for 30-45 minutes or until it is heated through & the cheese is melted.

Serve garnished with fresh chopped basil.