Eggplant Zucchini Casserole

Ingredients:

• 2 medium eggplants
• 1.5 medium zucchini
• 2 cups pasta sauce
• 1 15-oz can navy beans, drained and rinsed
• 1/2 tbsp nutritional yeast
• 1 tsp basil
• 1/2 tsp oregano
• 2 garlic cloves, minced
• 1 cup spinach (or more)
• 2 tbsp EVOO
• sea salt, to taste
• vegan Parmesan cheese, for garnish

Directions:

1. Preheat oven to 450F.  Peel the eggplants and cut into 1/4-inch slices.  Lay on a lined baking sheet and bake for about 15 minutes, or until shrivelled.
2. While the eggplant is baking, thinly slice the zucchini and set aside.
3. In a food processor, combine all other ingredients, except for Parmesan cheese, until smooth.  Set aside.
4. Once everything is prepared, lower oven temperature to 425F.  Grease a rectangular casserole dish with non-stick spray.
5. Put a thin layer of sauce in the bottom of the dish.
6. Arrange 1/3 of the eggplant slices over the sauce.
7. Spread 1/2 the bean mixture over the eggplant.
8. Put half the zucchini on top.
9. Add a layer of sauce.  Repeat eggplant, bean mixture, zucchini, and sauce.
10. Place the final layer of eggplant on top and pour the remaining sauce evenly over top, spreading with a spoon.
11. Bake for about 40 minutes.  Remove from oven and allow to cool for about 5-10 minutes before garnishing with vegan Parmesan cheese, if desired, and serving.

Makes 4-6 servings.

Recipe from http://ohsheglows.com/2010/10/25/layered-eggplant-and-zucchini-casserole/

Based on 6 servings, each serving yields approximately 240 calories and 12g protein.