I made this as a vegetarian entree for Christmas eve. It went over way better with the family than other veggie casseroles I have made in the past. Unfortunately, one of my eggplants turned up missing, so I ended up using 1 eggplant and 1 large zucchini. It was delicious. I will definitely make it again.
This is my second attempt to review this reccipe- the first one never showed up. Anyway- this is tasty, Eggplant is probably our least favorite vegetable but we keep getting them in our CSA boxes, so I'm always on the prowl for eggplant recipes that aren't too "eggplanty" (if that makes sense). This did the trick. The only changes I made to the recipe was to bake the eggplant (and cut it into smaller pieces), used only oil spray and cooked the beans from scratch. Leftovers were good reheated for lunches as well. Thanks for posting!
I loved this healthy, nutritious casserole. We made as is, and living in the Philippines we did the Asian thing by eating it with rice. Thanks! Made for ZWT4 - Los Jefes de la Cocina.
TERRIFIC!!! TASTY VEGAN and HEALTHY! I sprayed the eggplant with oil and sprinkled it with garlic salt and baked at 425F while preparing the other ingredients. I only used 1 tbsp of oil. I used white onion, 4 garlic cloves, canned diced tomatoes and butter beans in place of the kidney beans. I had already started to make it and thought I had kidney beans but didn't. I think with the herbs used the butter beans are better anyways. Thanks for this KEEPER recipe! Freddy Cat approves! Made for the Photo tag game.