Veganized Veggie BakeFrom jo_jo_ba 7 years ago
- 1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices shopping list
- 1/4 cup water shopping list
- 1/2 large sweet onion, chopped shopping list
- 1 zucchini, sliced thinly shopping list
- 1 medium red pepper, diced shopping list
- 1/2 tsp dried oregano shopping list
- 1/2 tsp dried basil shopping list
- 1 tsp red pepper flakes shopping list
- 3 garlic cloves, chopped shopping list
- 8 oz cremini mushrooms, sliced thinly shopping list
- 1/4 tsp black pepper, divided shopping list
- 1 cup crushed tomatoes, divided shopping list
- 1/2 cup grated rice "parmesan" shopping list
- 2 tbsp dry, whole-wheat breadcrumbs shopping list
How to make it
- Heat a non-stick grill pan (or broiler).
- Salt and pepper eggplant slices lightly.
- Grill or broil the eggplant 3 minutes on each side, until browned.
- Preheat oven to 375°F.
- Heat water in a large nonstick skillet coated with cooking spray over medium heat.
- Add onion through mushrooms.
- Cover and cook 7 minutes or until tender, stirring mixture occasionally.
- Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.
- Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.
- Arrange half of eggplant slices over mushroom mixture.
- Top with half the pepper, half the tomatoes and half the parmesan.
- Spread remaining mushroom mixture over cheese.
- Top with remaining eggplant, pepper and tomatoes.
- Sprinkle with remaining rice parmesan and breadcrumbs.
- Cover dish, and bake 1 hour.
- Remove cover, and return to oven for 5 minutes.
- Let stand 10 minutes, then serve.
The Cookjo_jo_ba Oshawa, CA
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