Veganized Veggie Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4 lbs eggplant, peeled and cut into 1/4-inch-thick slices1/4 cup water1/2 large sweet onion, chopped1 zucchini, sliced thinly1 medium red pepper, diced1/2 tsp dried oregano1/2 tsp dried basil1 tsp red pepper flakes3 garlic cloves, chopped8 oz cremini mushrooms, sliced thinly1/4 tsp black pepper, divided1 cup crushed tomatoes, divided1/2 cup grated rice "parmesan"2 tbsp dry, whole-wheat breadcrumbs
Heat a non-stick grill pan (or broiler).
Salt and pepper eggplant slices lightly.
Grill or broil the eggplant 3 minutes on each side, until browned.
Preheat oven to 375°F.
Heat water in a large nonstick skillet coated with cooking spray over medium heat.
Add onion through mushrooms.
Cover and cook 7 minutes or until tender, stirring mixture occasionally.
Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.
Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.
Arrange half of eggplant slices over mushroom mixture.
Top with half the pepper, half the tomatoes and half the parmesan.
Spread remaining mushroom mixture over cheese.
Top with remaining eggplant, pepper and tomatoes.
Sprinkle with remaining rice parmesan and breadcrumbs.
Cover dish, and bake 1 hour.
Remove cover, and return to oven for 5 minutes.
Let stand 10 minutes, then serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Salt and pepper eggplant slices lightly.
Grill or broil the eggplant 3 minutes on each side, until browned.
Preheat oven to 375°F.
Heat water in a large nonstick skillet coated with cooking spray over medium heat.
Add onion through mushrooms.
Cover and cook 7 minutes or until tender, stirring mixture occasionally.
Increase heat to medium-high. Uncover pan, and cook for 2 - 3 minutes or until most of the liquid evaporates.
Spread half of pan mixture in bottom of a deep baking dish coated with cooking spray.
Arrange half of eggplant slices over mushroom mixture.
Top with half the pepper, half the tomatoes and half the parmesan.
Spread remaining mushroom mixture over cheese.
Top with remaining eggplant, pepper and tomatoes.
Sprinkle with remaining rice parmesan and breadcrumbs.
Cover dish, and bake 1 hour.
Remove cover, and return to oven for 5 minutes.
Let stand 10 minutes, then serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 134.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 508.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.5 g
- Protein: 11.4 g
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