Baked Vegan Eggplant Recipes for Passover Made Easy

Passover is a special time for gathering with family and friends, and finding delicious vegan recipes that fit within the Passover dietary laws can sometimes be a challenge. Luckily, eggplant is a wonderfully versatile vegetable that works beautifully in baked dishes, providing rich flavors and satisfying textures without any chametz (leavened grain products).

Whether you’re looking for a hearty main dish or a flavorful side, baked vegan eggplant recipes for Passover can add variety and excitement to your holiday table. In this post, you’ll discover three delightful baked vegan eggplant recipes that are not only kosher for Passover but also easy to prepare and packed with wholesome ingredients.

From a savory baked eggplant parmesan to a zesty Mediterranean-inspired casserole and a smoky-spiced eggplant bake, these recipes showcase how eggplant can shine in different culinary styles. All are free from chametz, dairy, and eggs, making them perfect for vegans observing Passover.

Plus, these dishes are sure to impress your guests and become new favorites during the holiday!

Why You’ll Love This Recipe

Eggplant is naturally low in calories and carbohydrates, making it ideal for a light yet filling Passover meal. Baked rather than fried, these recipes ensure a healthier cooking method while still delivering deep, roasted flavors and amazing textures.

Each recipe uses simple, fresh ingredients that you can find easily in your local market. They can be prepared ahead of time and baked just before serving, which is perfect for busy holiday schedules.

Whether you’re vegan, gluten-free, or simply want to enjoy flavorful Passover dishes without compromising on taste, these baked eggplant recipes provide a wonderful solution that combines tradition with innovation.

Ingredients

Baked Vegan Eggplant Parmesan

• 2 medium eggplants (about 2 lbs), sliced into 1/2-inch rounds
• 1 cup Passover-friendly matzah meal
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups Passover-friendly marinara sauce
• 1/2 cup chopped fresh basil
• Olive oil spray or 3 tbsp olive oil

Mediterranean Baked Eggplant Casserole

• 2 large eggplants, cut into 1-inch cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup chopped kalamata olives (optional)

Smoky-Spiced Baked Eggplant

• 2 medium eggplants, sliced lengthwise into 1/2-inch thick strips
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp chopped fresh cilantro or parsley for garnish

Equipment

• Baking sheets or casserole dishes (at least 2)
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk or fork (for mixing seasonings)
• Aluminum foil or parchment paper (optional, for easy cleanup)
• Oven preheated to 400°F (200°C)

Instructions

Baked Vegan Eggplant Parmesan

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Slice the eggplants into 1/2-inch rounds. If time permits, sprinkle them lightly with salt and let sit for 20 minutes to draw out moisture, then pat dry.
3. Prepare the breading mixture: In a shallow bowl, combine the matzah meal, nutritional yeast, garlic powder, oregano, salt, and pepper.
4. Dip each eggplant slice into olive oil (or spray with olive oil), then press into the matzah meal mixture to coat both sides well.
5. Place coated slices on the prepared baking sheet in a single layer. Lightly spray or drizzle with additional olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
7. In a baking dish, spread a thin layer of marinara sauce. Layer half the baked eggplant slices on top, then cover with more marinara and sprinkle with chopped basil.
8. Repeat the layering process with remaining eggplant, sauce, and basil.
9. Bake uncovered for an additional 15 minutes until heated through and bubbly.
10. Serve warm garnished with fresh basil leaves.

Mediterranean Baked Eggplant Casserole

1. Preheat oven to 400°F (200°C). Spread cubed eggplant on a baking sheet, drizzle with 1 tbsp olive oil, salt, and pepper.
2. Roast eggplant cubes for 25 minutes, tossing halfway through until tender and slightly caramelized.
3. Meanwhile, sauté onion, garlic, and red bell pepper in 1 tbsp olive oil over medium heat until softened, about 5-7 minutes.
4. Combine roasted eggplant, sautéed veggies, cherry tomatoes, smoked paprika, and parsley in a large bowl. Add olives if using.
5. Transfer mixture to a greased casserole dish and bake for 15 minutes until flavors meld.
6. Serve hot as a main or side dish.

Smoky-Spiced Baked Eggplant

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, cumin, smoked paprika, cayenne (if using), salt, and pepper.
3. Brush eggplant strips generously with the spice oil mixture on both sides.
4. Arrange strips on the baking sheet in a single layer.
5. Bake for 20-25 minutes, flipping once halfway, until tender and slightly charred.
6. Whisk tahini and lemon juice together to make a simple sauce. Add a little water if needed to thin.
7. Drizzle tahini sauce over baked eggplant, garnish with fresh cilantro or parsley, and serve.

Tips & Variations

“For extra flavor, roasting eggplant before layering helps concentrate its natural sweetness and adds a smoky depth.”

• Salting eggplant: If you have time, salting slices before baking reduces bitterness and excess moisture. Just rinse and pat dry before cooking.
• Herbs: Fresh herbs like basil, parsley, and cilantro brighten flavors and add freshness to baked dishes.
• Spice it up: Add red chili flakes or cayenne pepper for a spicy kick in any recipe.
• Nut cheese topping: For a cheesy texture without dairy, sprinkle crushed cashews blended with nutritional yeast over the baked eggplant parmesan before baking the final layer.
• Add other veggies: Feel free to incorporate zucchini, mushrooms, or spinach to bulk up casseroles.

Nutrition Facts

Serving Suggestions

These baked vegan eggplant recipes make excellent centerpieces or sides for your Passover meal. Pair the Baked Vegan Eggplant Parmesan with a crisp green salad or some steamed vegetables for a well-rounded plate.

The Mediterranean Baked Eggplant Casserole goes beautifully with quinoa or a simple lentil salad to add some protein and texture contrast.

The Smoky-Spiced Baked Eggplant can be served alongside warm matzah and a refreshing cucumber-tomato salad drizzled with lemon and olive oil.

For more Passover-friendly vegan ideas, check out our Kikkoman Stir Fry Sauce Recipe for a flavorful sauce to complement vegetables or tofu, or try the Half Runner Beans Recipe for a simple and nutritious side dish.

And don’t miss this sweet treat to finish your meal: Kosher Brownie Recipe, perfect for satisfying your dessert cravings during Passover.

Conclusion

Baked vegan eggplant recipes for Passover offer a wonderful way to enjoy rich, comforting dishes without compromising on dietary restrictions. The versatility of eggplant allows for an array of flavors, from Italian-inspired parmesan layers to vibrant Mediterranean casseroles and smoky spiced bakes.

These recipes are not only delicious but also simple to prepare, making holiday cooking less stressful and more enjoyable.

By using fresh, wholesome ingredients and baking instead of frying, these dishes stay light yet satisfying—perfect for celebrating Passover with family and friends. Whether you’re a longtime vegan or simply looking to add more plant-based options to your holiday menu, these baked eggplant recipes will bring color, flavor, and joy to your table.

We hope you give these recipes a try and that they become staples in your Passover tradition. Happy baking and Chag Sameach!

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