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“This is my take on a tried and true recipe with some changes. It's delicious and would go great with some home made pasta. I doubled the recipe because we love this sort of dish.”
1hr 15mins

Ingredients Nutrition

  • 1 large eggplant (cut in 1/2-inch circles)
  • salt (I used the course kind)
  • 1 tablespoon olive oil
  • 1 cup milk (I used soy)
  • 3 tablespoons flour
  • 2 garlic cloves (minced)
  • 1 cup spaghetti sauce (I used home made Pomodoro)
  • 12 cup cheese (I used Vegan Mozzarella)
  • 13 cup grated cheese (Parmesan or Romano is good)


  1. Preheat oven to 450'F.
  2. Put the oven racks in the upper and lower thirds of the oven.
  3. Arrange the eggplant on a large baking pan and brush both sides with oil.
  4. Season with salt and pepper.
  5. Bake until golden brown and tender, about 25 minutes.
  6. Turn and rotate the slices half way through the cooking process.
  8. Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
  9. Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
  10. Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
  11. I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
  12. Bon Appetit!

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