1 large eggplant, peeled and sliced 1/4"
3 large potatoes, peeled and sliced 1/4"
salt, to taste
1 large onion, sliced
2 tablespoons olive oil
2 tablespoons fresh oregano
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil
2 tablespoons fresh parsley
2 cloves garlic, minced
2 tablespoons fennel
14 1/2 ounces diced tomatoes or 2 large tomatoes, diced
12 ounces veggie burger crumbles or textured soy protein (soaked in boiling water)
3 cups crushed tomatoes
6 ounces fresh spinach
3 cups vegan mozzarella cheese
pepper, to taste
1. Preheat oven to 400 degrees F. Lightly brush both sides of eggplant and potatoes with olive oil and sprinkle with salt. Place on parchment paper and bake or until soft, approximately 15 minutes.
2. Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
3. 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.
4. Add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the vegan mozzarella cheese. Salt and pepper, to taste. Cover and bake for 30-40 minutes.