Layered Eggplant And Zucchini Casserole

Name: Layered Eggplant And Zucchini Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon basil; 425 grams navy (great northern) beans, drained and rinsed; 2 mediums eggplants; 2 Tbsps extra virgin olive oil; 2 garlic cloves, minced; 1 Tbsps nutritional yeast (optional); 1 teaspoons oregano; 473 milliliters leftover homemade chili OR pasta sauce; 1 teaspoons sea salt, to taste; 237 milliliters spinach (optional); 4 servings Vegan parmesan cheese, for garnish; 2 mediums zucchini, thinly sliced

You can never have too many main course recipes, so give Layered Eggplant And Zucchini Casserole a try. This recipe serves 4. One serving contains 292 calories, 14g of protein, and 9g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up sea salt, oregano, vegan parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.