Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
jf_adams@unhf.unh.edu (Jon Adams - Grad School)
Eggplant CasseroleIngredients (use vegan versions): 1 large eggplant
1 orange pepper and 1 green pepper
1 red onion, med
chopped chives
zucchini, med
2 tomatoes, med
bread crumbs
vinegar (homemade flavor or balsimic)
garlic cloves (to taste. I LOVE garlic so I use about 8 cloves)
1 can fat-free spaghetti sauce
onion salt, oregano, other italian spices to taste
vegan soy cheese (optional)
Directions:Basically, I slice the eggplant and place on a plate. Sprinkle with balsimic (sp?) vinegar (or homemade oregon or garlic vinegar) and micro wave for about 6-7 minutes to soften. Then I coat with vegan breadcrumbs (which I have mixed the spices in with). Place them in a large baking dish, and cover with chopped peppers, chives, sliced zucchini, sliced tomatoes, onions and garlic cloves. Then I pour the spag. sauce over the top and sprinkle with oregano and vegan cheese. Then I bake for about 1 hr. at 350 degrees.
I loved the recipe and so did my husband, the meat and potato eater, who gave it four stars! I would suggest using a couple eggplants to make a couple layers in the casserole and omitting the zuchinni. Tomatoes are not in season right now so I just used a large can of spagetti sauce.
Archived comment by: heather
How do you make homemade garlic vinegar?
Archived comment by: carrie
Yummy... served casserole sections over basil/soy parmesan pasta. Very good. This one stays on the Meal Planner! PS... I used my sister - in - laws sauce receipe. If I get her permission, I'll share. Its killer!
Archived comment by: wuti
This recipe was great. I made it for my roommates who are not vegetarian, and could not believe that a meal without meat could taste so great!!!!! A simple variation on this recipe- You could also layer lasagna noodles under the eggplant and under the zucchini and add spinach for a great vegetarian lasagna.
Archived comment by: kristiAnn
This was a fantastic recipe which I have embellishe'd due to necessity. I used no zuchs, cherry tomatoes for big ones, plenty of yellow onion for the red and lots of garlic. Breadcrumbs were scarce, so I used what was available, raisen bran flakes without the raisens mixed with vegan breadcrumbs. I chose to create a thick breading and used the remaining bread/bran crumbs on top of the casserole with a sprinkle of olive oil. What a wonderful dish.
Archived comment by: bbwphd
I just tried out this recipie. Used lots of vegan bread crums and spices like dry corriander and red chilli.
Archived comment by: shilpa
The eggplant tasted kind of funky and earthy, I think because of the microwave in balsamic vinegar method instead of soaking it in salt water. But over all it tasted good. I'm one who needs to be walked through everything so I found the directions a bit lacking. I omitted the zucchini, because I bought cucumber by accident. The Layers I used from bottom to top: Eggplant, onion mixture, 365 brand garlic tomato sauce, mozzerella cheese, tomatoes, orange peppers, onion mixture, 365 brand tomato sauce, mozzarella cheese, breadcrumb mixture It was wonderful and filling, save the eggplant. Howe'ver the eggplant taste went away in the leftovers.
Archived comment by: vomit420
