Italian Eggplant, Zucchini and Tomato Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Hearty and delicious and easy to prepare. Serve with rice cooked in veggie or chicken broth. Ingredients:
1/2 large eggplant, cut into 1/2 inch pieces |
1 medium zucchini, cut into 1/2 inch pieces |
1 medium onion, chopped |
1 -2 garlic clove, minced |
1 large carrot, chopped |
1 (14 ounce) can diced tomatoes |
1 tablespoon italian seasoning |
1 tablespoon olive oil |
1 egg |
2 teaspoons salt |
1 teaspoon black pepper |
2 slices bread, toasted or 1 cup breadcrumbs |
2 tablespoons parmesan cheese, grated |
1/2 cup textured vegetable protein (tvp) (optional) |
Directions:
1. Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
2. After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
3. Preheat the oven to 400°F
4. Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
5. Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
6. Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
7. Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
8. Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
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