Eggplant Casserole

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Recipe submitted by nalini, 06/11/07

Eggplant Casserole

Ingredients (use vegan versions):

1 large eggplant
3 large potatoes
1 large onion
14 1/2 oz. diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)
2 cloves minced garlic
2 tablespoons fresh oregano
2 tablespoons fresh basil and cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6oz. fresh spinach
3 cups soy mozzarella cheese

Directions:

Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).

Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.

In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.

Salt and pepper to taste.

Cover and bake at 400 degrees for 30-40 minutes.

Serves: 4-6

Preparation time: 50 minutes


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kmouse

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Re: Eggplant Casserole

« Reply #1 on: June 14, 2007, 10:08:16 PM »

This sounds delicious. I'm always looking for a good eggplant recipe. I never really cared for eggplant before but now that I'm vegan, I really want to love it. And a good recipe should do the trick.


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tofuisgood

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Re: Eggplant Casserole

« Reply #2 on: October 03, 2007, 11:24:05 PM »

This recipe was excellent!! I used the diced tomatoes and crumbles, I did not use cilantro. I did not have any parchment paper, so I put foil down on a cookie sheet. I do recommend spraying the eggplant and potatoes with some kind of cooking spray instead of brushing with oil. I used the oil my first time and the potatoes and eggplant stuck. I had to peel them off of the foil. Regardless, this dish turned out wonderful. My non-vegan family said it was excellent and want it again and again. Thanks for the recipe. Cheesy


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nalini

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Re: Eggplant Casserole

« Reply #3 on: November 11, 2007, 09:33:45 AM »

Glad you liked the recipe. Using the parchment paper gives the eggplants the same consistency as frying without the added oil. Foil will not produce this result.


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veganvixon

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The name says it all!

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Re: Eggplant Casserole

« Reply #4 on: January 23, 2008, 10:18:23 PM »

Very good and very filling. For some reason my husband didn't like the potato so next time it will be 2 layers of eggplant. Yummy! Thanks!


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marian13

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Re: Eggplant Casserole

« Reply #5 on: April 11, 2008, 12:03:25 PM »

Follow the recipe without modifications, which for me is unusual!!

This recipe is a lot of work, but the payoff is great! I have never used so many fresh herbs in one recipe and the result was a fresh, clean taste in every bite. The only downside was that I was really in the mood for eggplant and although there was eggplant in the dish, it was not a predominant taste. No biggie as it was good regardless! Definitely will make it again in the future. The parchment paper was something I hadn't tried before in cooking veggies so thank you as I will use that now in all of my cooking. Had used it only for cookies in the past -- what a waste! Now my veggies will taste so much better.


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hiimkelsi

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only vegan in town

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Re: Eggplant Casserole

« Reply #6 on: September 25, 2008, 08:09:17 AM »

This was awesome!! instead of putting crushed tomatoes on the bottom of the pan, i put tomato sauce and then a little more tomato sauce on top mixed with a whole lot of nutritional yeast, i didnt have vegan mozzerella. but the nut. + tomato sauce was awesome as well! i wish i had a camera, i could have taken a picture of it, it looked delish too.


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O Kearney

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greens r good for u

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Re: Eggplant Casserole

« Reply #7 on: January 08, 2009, 07:16:26 PM »

"delicious!" -vegans, veg.ers, and meaters Thumbs Up


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