Heaven with an Eggplant Casserole


Eggplant is a fantastic vegetable for casseroles. It brings that dense texture to the dish and accomplishing that fullness that is harder to find with a plant-based diet.

This dish is fast meal that is filling, rich and very DELISH! I serve this with pasta or mashed potatoes; making sure there is a little vegan butter and garlic in them. I will bring you my vegan mashed potatoes recipe soon!

Heaven with an Eggplant Casserole (vegan, soy-free, gluten-free)

Serves 1-2
Cook time 30 minutes
e.g. These muffins have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.

Ingredients

  • 1/4 cup organic virgin olive oil
  • 2 garlic cloves (minced)
  • 1 teaspoon sea salt
  • 1 Medium to large organic eggplant
  • 1-2 organic yellow squash or zucchini
  • 1/2 Block Daiya monterey jack vegan cheese (shredded - best vegan cheese ever, its soy-free, but any vegan cheese will work in this recipe))
  • 1 handful organic baby spinach
  • plain bread crumbs
  • raw walnuts (chopped (out of my favorite jar of them))
  • 1 tablespoon fresh rosemary (minced)

Note

If you wish to serve more people just double up the recipe. This is an extremely flexible dish.

Directions

Step 1
In a small skillet, toss in the oil, garlic, salt, and rosemary. Sauté till they are fragrant and the garlic is a light brown. Pour into a bowl, then it can easily cool off.
Step 2
Take the eggplant and yellow squash, either cut them in slices with a knife or get out the mandoline and slice away (1/8 - 1/4 of inch thick); this is the fastest way when you have so much to slice. I always have my protective glove though (that blade is scary)!
Step 3
Pull out an 8-inch greased square pan. Let the layering begin! Cover the bottom of the pan with one layer of eggplant and one layer of yellow squash, then brush on the oil mixture (a little on the generous side) over the squash. Sprinkle a light layer of bread crumbs and walnuts. Sprinkle on some vegan cheese.
Step 4
[repeat] Continue with another layer of eeggplant and one layer of yellow squash, then brush on the oil mixture (a little on the generous side) over the squash. Sprinkle a light layer of bread crumbs and walnuts. Sprinkle on some vegan cheese.
Step 5
Generously layer the spinach on top; try to lay it so it stays on the flatter side. Go ahead sprinkle a little cheese if you want! Don't worry almost done, lovely!
Step 6
[this one will look familar] Continue with another layer of eeggplant and one layer of yellow squash, then brush on the oil mixture (a little on the generous side) over the squash. Sprinkle a light layer of bread crumbs and walnuts. Sprinkle on some vegan cheese.
Step 7
Pop the pan in a preheated oven at 350º for 30 minutes. Eat alone, with pasta, potatoes, or anything your heart desires. Enjoy!

 What is your favorite items for a casserole (even if its not healthy)?

micheale
About me

Micheale is the foodie nerd behind Crunchy Living. Crunchy Living is an eceletic mix of green living, 100% vegan and raw vegan recipes, oodles of love & seeking wellness everyday! 100% Vegan, Raw and Plant-based recipes.

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1 Comments

vincent
Reply June 10, 2013

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