Baked Italian Eggplant Casserole
Ingredients
Tomato Sauce
-
2
cups
prepared marinara sauce
-
1
tablespoon
extra virgin olive oil (optional)
-
2
cloves
garlic, minced
-
2
teaspoons
dried Italian seasoning
-
¼
teaspoon
black pepper
Vegetables
-
1
medium
eggplant, chopped
-
1
small
zucchini, chopped
-
1
small
onion, diced
-
½
cup
sliced, pitted kalamata olives
-
1
15-ounce can
white beans, rinsed and drained
Topping
-
½
cup
shredded plant-based cheese
Instructions
- Preheat the oven to 375°F.
- Combine marinara sauce, olive oil (if using), garlic, Italian seasoning, and black pepper in a medium bowl to make the tomato sauce.
- In a large baking dish, layer half of the eggplant, zucchini, onion, olives, and beans.
- Pour half of the tomato sauce over the vegetables.
- Layer the remaining vegetables and pour over the remaining tomato sauce.
- Sprinkle with plant-based cheese or dot with cashew cream.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 25-30 minutes until tender and golden.
Nutrition Facts (estimated)
Servings
6
Calories
265
Total fat
10g
Total carbohydrates
38g
Total protein
8g
Sodium
245mg
Cholesterol
0mg
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