Wednesday, August 5, 2015

Eggplant, Zucchini and Mushroom Casserole

Let's prevent cancer! This is a completely vegan, gluten-free, dairy-free dish.



You’ll Need
  • 1 eggplant (approximately 12 ounces)
  • 1 zucchini or as many as you need to total (1 pound)
  • 4 ounces mushrooms
  • 1/2 small onion
  • 3 cloves garlic
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon dried Italian seasonings
  • 3/4 teaspoon salt
  • Pinch of crushed red pepper
  • Olive oil
  • One can tomato sauce (approximately 14 ½ ounces)


Directions
  • As thinly as possible, slice eggplant either lengthwise or in circles. Lightly salt and set aside.
  • Next, slicethe zucchini in match stick length pieces or in thin circles. Set aside.
  • Thinly slice onions. Set aside.
  • Chop garlic set aside.
  • Chop parsley set aside.
  • Preheat oven to 350F.
  • Next, heat 1/2 Tablespoon of olive oil in a sauce pan on medium-low heat. Once heated add garlic and a pinch of crushed red pepper. Saute until fragrant, add tomato sauce and reduce to simmer. Simmer for approximately 10 minutes. Add parsley and mix well. Remove from heat.
  • Heat the olive oil in a skillet (place enough oil to cover bottom of pan. Add the eggplant and on medium heat cook eggplant on both sides until tender. Continue to cook all of the eggplant and add more oil to skillet as needed.
  • In the same pan, add more olive oil and sauté zucchini, mushrooms and onion. Sauté until vegetables become slightly softened. Add Italian seasonings, salt and additional crushed red pepper if you would like.
  • Coat the bottom of a 8x8 baking dish with olive oil. Then, place a layer of eggplant (half of the amount), followed by a thin layer of sauce, then add the veggies mixture and another thin layer of sauce. Top with the rest of the eggplant and cover with sauce. Note: Depending on how thin you cut the eggplant you might need to overlap layers. If you end up with extra sauce that is ok, you can save it to serve with the dish.
  • Cover dish and bake at 350 F for 30 minutes.
  • Garnish with fresh parsley, basil or oregano.

Tips
  • You can add a grated cheese between layers to this dish if you would like.
  • Serve with a nice piece of garlic bread.

This is a great dish to cook in stages. Chop the zucchini, onions and mushrooms after dinner or before you go to work. Then when you get home this portion of the dinner is already done.





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