Friday, April 5, 2013

Eggplant Zucchini Casserole


  • 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
  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.

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

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