Potato Eggplant Casserole

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Total Time
1hr 30mins
Prep
50 mins
Cook
40 mins

The combination of Potato, Egglplant and Tomatoes is perfect. This was one of the first recipes I made when my husband and I were transitioning to a more meatless menu, and found it to be delicious. I'm sure it would be great as a meat dish if you substituted the soy crumbles for ground beef or turkey. I found it orginally on vegweb.com

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Ingredients

Nutrition

Directions

  1. Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
  2. Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
  3. In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
  4. Salt and pepper to taste.
  5. Cover and bake at 400 degrees for 30-40 minutes.
Most Helpful

4 5

Wow that was really nice! I did not use crushed tomatoes,used feta cheese instead of mozarella, and yellow soybeans rather than soy protein. It was delicious!

5 5

Great Recipe. I served it to my friends from Holland when they were visiting and they loved it. If I were to change one thing it would probably be the amount of crushed tomatoes used on the bottom layer of the casserole...Maybe half a can would suffice.