Italian Layered Vegetable Casserole

Name: Italian Layered Vegetable Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon basil; 425 grams great northern beans, rinsed and drained; 794 grams diced tomatoes; 0 teaspoons cayenne; 2 mediums eggplants; 2 cloves garlic, minced; 0 teaspoons ground black pepper; 1 Tbsp nutritional yeast; 1 smalls onion, minced; 1 teaspoons oregano; 6 servings chopped parsley, garnish; 1 teaspoons salt (or to taste); 237 milliliters spinach, firmly packed; 1 teaspoon sugar or other sweetener (optional); 2 Tbsps tomato paste; 2 mediums large or zucchini, sliced thinly (or 2-4 cups sliced vegetables, such as mushrooms)

Italian Layered Vegetable Casserole might be just the side dish you are searching for. This gluten free and vegan recipe serves 6. One portion of this dish contains roughly 11g of protein, 1g of fat, and a total of 193 calories. If you have nutritional yeast, sugar, ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. It will be a hit at your Autumn event. fatfreevegan.com.

Instructions

Cut into 1/4-inch slices. Pre-cook the slices until they are partially dehydrated: To microwave, cover the bottom of the microwave with two layers of paper towels.

Equipment you will use

Paper Towels

Microwave

Place eggplant slices in a single layer and cook on high power for 8-10 minutes, until reduced in size and beginning to shrivel. Repeat with remaining eggplant. To pre-cook in the oven, place on a silicone baking mat or parchment-covered baking sheet.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Oven

Bake at 450 F until slices are shriveled but not brown or crispy.

Equipment you will use

Oven

Remove immediately from paper towels or baking sheet and place on a plate. While the eggplant is cooking, prepare the sauce, if you’re making it from scratch. Sauté the onion in a non-stick skillet until softened; add the garlic and cook for another minute. Set aside.

Ingredients you will need

Eggplant

Garlic

Onion

Sauce

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Remove 1/2 cup of the diced tomatoes and set aside. Put remaining tomatoes and sauce ingredients into blender and blend until smooth.

Ingredients you will need

Tomato

Sauce

Equipment you will use

Blender

Add reserved tomatoes and onions to blender and stir to combine (do not blend). Prepare the filling by placing all ingredients into a food processor and processing until smooth. Preheat oven to 42

Ingredients you will need

Tomato

Onion

Equipment you will use

Food Processor

Blender

Oven

Spray a mid-sized rectangular casserole dish (I used 11×7-inch) with canola oil or non-stick spray. Put a thin layer of sauce in the bottom of the dish–just barely enough to cover the bottom. Arrange 1/3 of the eggplant slices over the sauce.

Ingredients you will need

Canola Oil