Roasted eggplant and zucchini layered with tomato sauce and a creamy cheeze mixture created from cream of wheat make up this savory summer casserole. And if you happen to have a garden this summer, this is the perfect recipe for your fresh-from-the-garden eggplant and zucchini.
|Servings 6||Serving Size 3/4 Cup|
Preheat oven to 350 degrees.
First prepare your vegetables for roasting. Chop eggplant into 1/2 inch thick rounds. Cut zucchini long ways into 1/4 inch slices. Spray cooking sheet and place vegetables onto sheet. Then give them a quick spray on top. Place into oven and cook until vegetables are tender.
While vegetables are cooking in the oven prepare sauce and cream mixture.
To make sauce add olive oil, onion and garlic into a sauce pan and saute onions on med until tender. Throw in diced tomatoes, tomato sauce, salt, basil, oregano, onion powder and sugar. Simmer on medium heat for 20 minutesTo make cream mixture throw cream of wheat, water, butter, salt, nutritional yeast flakes into sauce pan and cook on med high until it creates a thick creamy mixture.