 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This was the decadent casserole dish that I made to take with me to school during the week. It's adapted from /6f2zae to be totally vegan, using Galaxy Foods brand rice parmesan . For Weight Watchers out there, it's only 2 pts for 1/4 of the pan! Read more ! Ingredients:
1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices |
1/4 cup water |
1/2 large sweet onion, chopped |
1 zucchini, sliced thinly |
1 medium red pepper, diced |
1/2 tsp dried oregano |
1/2 tsp dried basil |
1 tsp red pepper flakes |
3 garlic cloves, chopped |
8 oz cremini mushrooms, sliced thinly |
1/4 tsp black pepper, divided |
1 cup crushed tomatoes, divided |
1/2 cup grated rice parmesan |
2 tbsp dry, whole-wheat breadcrumbs |
Directions:
1. Heat a non-stick grill pan (or broiler).
2. Salt and pepper eggplant slices lightly.
3. Grill or broil the eggplant 3 minutes on each side, until browned.
4. Preheat oven to 375°F.
5. Heat water in a large nonstick skillet coated with cooking spray over medium heat.
6. Add onion through mushrooms.
7. Cover and cook 7 minutes or until tender, stirring mixture occasionally.
8. Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.
9. Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.
10. Arrange half of eggplant slices over mushroom mixture.
11. Top with half the pepper, half the tomatoes and half the parmesan.
12. Spread remaining mushroom mixture over cheese.
13. Top with remaining eggplant, pepper and tomatoes.
14. Sprinkle with remaining rice parmesan and breadcrumbs.
15. Cover dish, and bake 1 hour.
16. Remove cover, and return to oven for 5 minutes.
17. Let stand 10 minutes, then serve.
|
|