Our weekly Real Meal offers you a healthy dinner idea, allowing you to make the most of the organic and all-natural products featured in our Weekly Real Deals. This week, try this satisfying Vegan Eggplant Bake to make the most of in-season Pennsylvania-grown eggplant. A crowd-pleaser for vegans and non-vegans alike!

1. Preheat the oven to 400 degrees F.
2. Heat a large skillet or grill pan over medium high heat and add a drizzle of oil. Grill eggplant slices (from 2 eggplants) on each side until just starting to brown on each side. (You’ll need to do this in batches to allow each slice room) Season with salt and pepper and set aside.
3. Fill a casserole dish with a shallow layer of your favorite marinara sauce. Layer ½ of the eggplant on top, followed by a handful of Violife vegan mozzarella. Repeat layers again.
4. In a small bowl, mix ½ cup of breadcrumbs with 1 tbsp olive oil and salt & pepper to taste. Sprinkle over the casserole.
5. Bake for 20-30 minutes, or until golden, bubbling, and heated through. (Cover with foil if browning too quickly)
6. Serve with freshly-boiled pasta or some crusty Italian bread.

Recipe inspiration from YummyMummyKitchen.com