NEW Honey Alternative Cashewmilk Yogurt

Classic and comforting, this family favorite is smothered with marinara, melty Forager Project vegan cheeses.


  • 1 large eggplant, sliced into 1/2-inch thick rounds
  • ½ cup olive oil
  • 1 cup panko breadcrumbs
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups marinara sauce
  • 1 1/2 cups shredded Forager Project Queso Fresco cheese
  • 1/2 cup Forager Project Parmesan cheese


  1. Heat oven to 400°F. Line a baking sheet with foil and grease with cooking spray or a thin layer of oil.
  2. In a shallow bowl, whisk together the panko breadcrumbs, dried oregano, garlic powder, salt and black pepper. In a separate wide bowl or tupperware, add ½ cup olive oil. Dip an eggplant round in the oil so that is evenly coated on both sides, transfer to the breadcrumb mixture and press down gently to coat. Sprinkle and press extra crumbs into any bald spots. Place coated eggplant slice onto the prepared backing sheet. Repeat with the remaining eggplant rounds until they are all coated and evenly spaced on the baking sheet. Sprinkle each round with some Forager Project Parmesan shreds.
  3. Bake for 10-15 minutes, until the eggplant is softened and panko is a golden brown.
  4. Spread one third of the marinara sauce evenly across the bottom of a 9 x 13-inch baking dish or 10 inch cast iron pan.  Place eggplant in an even single layer along the bottom of the dish, top eggplant with another third of the marinara sauce and sprinkle half of the Forager Project Queso Fresco, half of the Forager Project Parmesan Shreds, and half of the basil on top. Repeat to make a second layer or eggplant, sauce, cheese and basil.
  5. Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges.
  6. Serve hot and garnish more Forager Project Parmesan and fresh basil.


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