Eggplant & Zucchini Casserole

  • COOK
    65 Mins
  • PREP
    25 Mins
  • TOTAL
    90 Mins

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.

Original Release Date: April 18, 2008

Nutritional Facts
Servings 6Serving Size 3/4 Cup




Calories120
Fat1.50g
Carbohydrates22g
Protein5
Fiberg
Sugar8g
Sodiummg





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Ingredients


    Roasted Vegetables

  • 2 Medium Zucchinis
  • 1 Large Eggplant

    Sauce Ingredients

  • 1 Teaspoon Olive Oil
  • Medium Onion, Chopped
  • 2 Garlic Cloves, Minced
  • 1 - 14oz Can No Salt Added Diced Tomatoes
  • 2 - 8oz Cans No Salt Added Tomato Sauce
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Basil
  • 1 Teaspoon Oregano
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Sugar


  • Cream Mixture Ingredients

  • 4 1/2 Tablespoons Cream Of Wheat
  • 1 3/4 Cup Water
  • 1/2 Tablespoon Vegan Butter
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Nutritional Yeast Flakes


Directions


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 minutes

To 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.

Layer finished ingredients into a 13 X 9 glass baking dish: 1/3 of the tomato sauce, eggplant, 1/3 tomato sauce again, zucchini, rest of tomato sauce, then top with cream mixture. Bake on 350 degrees for 20 minutes.
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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.