Eggplant Parmesan Casserole

Eggplant Parmesan CasseroleI had been eyeballing this dish for a while and given the fact that I just had some delicious leftovers for lunch, I am happy I tried it!!!

This gives you the feel of a lasagna but is lighter as it has less cheese and no noodles. I got the original recipe from Martha but of course modified it to add a few extra veggies in :).

I hope that you enjoy it!

Eggplant Parmesan Casserole
 
Cook time
Total time
 
Serves: 8
Ingredients
  • Olive oil, for baking sheets
  • 2 large eggs (can use egg replacer for a vegan version)
  • ¾ cup plain dry breadcrumbs, more as needed
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2½ pounds total), peeled and sliced into ½-inch rounds
  • 6 cups (48 ounces) homemade or store-bought chunky tomato sauce
  • 1 white onion, sliced
  • 10 oz mushrooms, sliced (approximately 2 cups)
  • 10 oz kale or spinach or combination of both
  • 4 tablespoons basil, chopped
  • 1½ cups shredded mozzarella or parmesan or a combination (can use non dairy cheese for a vegan version)
Instructions
  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Meanwhile, heat a small amount of oil in a pan, add onion and cook until fragrant. Add mushrooms and kale or spinach and cook until greens wilt. Set aside.
  4. One eggplant is done, spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then the mushroom mixture. Add 2 more cups of sauce. Repeat with remaining eggplant, sauce, then sprinkle with basil and mozzarella. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

 

 

Vegan Eggplant Rollatini

Eggplant Rollatini

About 90% of the time I go out to dinner I want Italian food, so I love love love to experiment with healthy Italian dishes at home. I made this tonight and have a ton of leftovers… anyone want to come over?! I got the recipe from Veggie Belly but of course adapted it to make it my own. It was quite simple and very tasty. It will definitely fulfill your desire for a tomato sauce dish (which I love)!

Vegan Eggplant Rollatini
 
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 4 Tbsp olive oil, divided into 2 Tbsp portions
  • 2 medium eggplants, cut lengthwise into ¼th inch thick strips
  • salt and pepper
  • 1 cup couscous, uncooked
  • 1 onion, diced
  • 10 oz mushrooms, diced
  • 12 oz spinach
  • 2-3 cloves garlic, diced
  • 2 tablespoons chopped basil or parsley
  • 1½ cups marinara sauce, use more if you like it saucy
  • ¾ cups of shredded mozzarella (optional)
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Cook the couscous according to package instructions.
  3. Meanwhile, sprinkle eggplant slices with salt and pepper. Pan fry the strips on 2 Tbsp olive oil till both sides are golden.
  4. In a separate pan, heat remaining oil and cook onion until fragrant. Add mushrooms and saute for 4-5 minutes. Add spinach and garlic and cook until mushrooms are tender and spinach is wilted.
  5. Add cooked couscous to mushroom and spinach mixture.
  6. Place a spoon of the the couscous mixture on one end of an eggplant piece, and roll it. Repeat with all eggplant strips. Place the stuffed and rolled eggplants onto a baking dish. Add any left over couscous to the center of the baking dish. Sprinkle basil or parsley on top. Then pour marinara sauce over. Non vegans can add ¾ cups of shredded mozzarella.
  7. Bake till the sauce is bubbly, about 15 minutes.