Tuesday, May 24, 2011


This is a great and simple recipe that has a ton of variety of flavors and textures.

-Preheat oven to 350
-Dice up one eggplant and saute in oil and salt and pepper until in begins to get tender and brown. Don't fully cook, or it will get mushy in oven when baked.

- Coat bottom of 12" casserole dish with 1 Tbsp. of oil
-Fill bottom of casserole dish with sauted eggplant 

-Sprinkle layer Parmesan cheese, I used Soy Mozarella. 
-Spread 2 sliced zucchinis in an even layer next. 
-Lightly salt and sprinkle with a little more cheese. 

-Continue layering in this fashion, with 1 sliced onion, 2 cups sliced mushrooms, 1 sliced bell pepper, and 2 sliced tomatoes, covering each layer with a sprinkling of salt and cheese. 
-Top casserole with final layer of cheese.  
-Bake in preheated oven for 45 minutes. 

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