Creamy Eggplant Casserole
olive oil, as needed
5-6 potatoes, sliced
1 large red onion, sliced
1 large eggplant, sliced
4 tomatoes, sliced
3/4 cup tahini sauce with garlic
salt and pepper, to taste
1 cup plain nondairy milk (I use soy)
baby spinach leaves, to serve
1. Preheat oven to 350 degrees F. Coat large glass baking pan with olive oil. Layer in potatoes, onions, eggplant, tahini sauce, and tomatoes.
2. In between each layer, generously coat the vegetables with olive oil, salt and pepper.
3. Cover pan with milk to coat all vegetables. Bake for 45-60 minutes, covered. Serve on a bed of fresh spinach leaves.
I like to serve this casserole with tofu cubes or tofu cutlets coated in BBQ sauce; great combo! Enjoy!!!