Italian Eggplant, Zucchini and Tomato Casserole
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1⁄2 large eggplant, cut into 1/2 inch pieces
- 1 medium zucchini, cut into 1/2 inch pieces
- 1 medium onion, chopped
- 1 -2 garlic clove, minced
- 1 large carrot, chopped
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon italian seasoning
- 1 tablespoon olive oil
- 1 egg
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 slices bread, toasted or 1 cup breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 1⁄2 cup textured vegetable protein (TVP) (optional)
directions
- Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
- After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
- Preheat the oven to 400°F
- Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
- Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
- Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
- Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
- Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
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RECIPE SUBMITTED BY
Myra9035
Hampton, Virginia
I am 33 and a program coordinator. I enjoy experimenting and trying out different cuisines. Healthy eating is important to me, but I also like to make myself comfort foods every once in a while.