Recipe

Veganized Veggie Bake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 2 months ago This was the decadent casserole dish that I made to take with me to school during the week. It's adapted from http://tinyurl.com/6f2zae to be totally vegan, using Galaxy Foods brand rice "parmesan". For Weight Watchers out there, it's only 2 pts for 1/4 of the pan!... More Prep:60m Cook:75m Servings:4	Jo_jo_ba
	tomatoey eggplanty silky cheesy crispy crunchy vegan rich warm zucchini mushroomy healthy bready

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Fans

unicorn4

ttaaccoo

Ingredients

1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices

1/4 cup water

1/2 large sweet onion, chopped

1 zucchini, sliced thinly

1 medium red pepper, diced

1/2 tsp dried oregano

1/2 tsp dried basil

1 tsp red pepper flakes

3 garlic cloves, chopped

8 oz cremini mushrooms, sliced thinly

1/4 tsp black pepper, divided

1 cup crushed tomatoes, divided

1/2 cup grated rice "parmesan"

2 tbsp dry, whole-wheat breadcrumbs

Directions

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.

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Comments

jo_jo_ba 1 year, 2 months ago said:
Amount Per Serving
Calories: 134.8
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 508.1 mg
Total Carbs: 22.7 g
Dietary Fiber: 6.5 g
Protein: 11.4 g

gwencampbell 1 year, 2 months ago said:
I've been looking for a new vege casserole dish. Thanks for the post. I', going to try this this week.

slj6lori 1 year, 2 months ago said:
Jo jo ba...what is rice parmesan? Actual cooked rice or a vegan cheese??? Really have no clue....

jo_jo_ba 1 year, 2 months ago said:
Galaxy makes the brand I use:

http://www.galaxyfoods.com/ourbrands/usa/rice.asp

lilliancooks 1 year, 2 months ago said:
I'm not vegan, but this sounds delicious!

babyhomersmommy 1 year, 2 months ago said:
This recipe sounds very tasty. Love eggplant and tomato. Thank you for sharing this recipe.

ttaaccoo 3 weeks ago said:
Sounds outa this world delicious!! muchas gracias, JojoBa!!

unicorn4 18 hours, 2 minutes ago said:
Thought I would let you know that I made your dish last night, my family loved it. It is now a family favorite. Well done and Thank you....

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