Eggplant Zucchini Casserole
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Ingredients (use vegan versions):
- 1 large eggplant peeled cut into 1/8 to 1/4 inch circles
- 2 large zucchini " "
- 1 fresh tomato sliced
- 1 pkg. firm tofu sliced
- 6 slices whole wheat vegan bread
- 1 onion diced
- 1 jar spaghetti sauce
- Cooking spray
Directions:
Serves 6.
Preheat oven to 350. Spray 9 x 13 pan with cooking spray. Layer 1/2
eggplant slices on bottom of pan, then 1/2 zucchini slices. Place the
6 slices of vegan bread next followed by the tofu slices and rest of onion.
Place the tomato slices ontop of tofu and finish off with eggplant and
zucchini. Top with tomato sauce.
Bake anywhere from 30 minutes (raise temp to 375) to 50 minutes at
350. You can add any kind of veggies to the sauce on top. Broccoli
is good, sometimes vegan red wine is nice also. This is a comfy dish on a
cold day, and very lowfat too!
Source: Adaptation from a recipe I read somewhere (?).
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