Layered Eggplant and Zucchini Casserole
Ingredients
Vegetables
-
2
medium
eggplants
-
1½
medium
zucchini
-
1
cup
spinach (optional)
Filling
-
15
ounce
can navy (great northern) beans
-
½
tablespoon
nutritional yeast (optional)
-
1
teaspoon
basil
-
½
teaspoon
oregano
-
2
cloves
garlic
-
2
tablespoons
extra virgin olive oil
-
½-¾
teaspoon
sea salt
Sauce
-
2
cups
leftover homemade chili OR pasta sauce
Garnish
-
to taste
vegan parmesan cheese
Instructions
- Preheat the oven to 450°F.
- Peel and slice the eggplants into ¼-inch slices, then pre-cook them on a lined baking sheet for about 15 minutes.
- While the eggplant is cooking, slice the zucchini and prepare the bean filling by processing the drained beans, herbs, salt, garlic, olive oil, and nutritional yeast until smooth.
- Grease a mid-sized rectangular casserole dish with oil and spread a thin layer of sauce at the bottom.
- Layer 1/3 of the eggplant slices over the sauce, followed by half of the bean filling and half of the zucchini.
- Add another layer of sauce, then repeat the layers with the remaining eggplant, bean filling, zucchini, and sauce.
- Finish with a final layer of eggplant and pour the remaining sauce over the top.
- Bake for about 40 minutes at 425°F.
- Allow to cool for 5-10 minutes before serving and sprinkle with vegan parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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