Tuesday, August 30, 2016

Eggplant and Zucchini Casserole

Eggplant was on sale at my grocery store. I love eggplant, but not at the high price it costs, so whenever it's on sale, I buy it. I was craving a kind of ratatouille recipe and thought I could make my own. I looked at several recipes to get ideas, and made my own.

Chopped eggplant and zucchini.

Ready for mixing.

Large drops of dairy free cream cheese.

Half way through baking, added some cheddar on the right side. 
Dairy cheese always goes on the right side in my house.


print recipe  

Eggplant and Zucchini Casserole
Zucchini and eggplant cooked in fire roasted tomato sauce for a scrumptious main meal or side dish.

1 medium chopped eggplant
1 small and 1 medium chopped zucchini
1/2 chopped onion
8-10 leaves chiffonaded basil
2 minced garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 can of fire roasted tomato sauce or tomatoes (I used Muir Glenn)
2 tbs. EVOO (extra virgin olive oil)
Several large drops Tofutti cream cheese
1/2 c. Shredded cheddar cheese (optional - tho, not in our house tho) 

- Cut all the veggies about the same size for even cooking and place in a large bowl.
- Mince the garlic and add to the veggies.
- Chiffonade the basil and add to the bowl, along with salt and pepper.
- Next add the EVOO and mix everything together.
- Pour everything in an 8 x 8 baking dish (sorry, you have to wash two dishes)
- Add some large drops of cream cheese all over the top.
- Take a piece of foil large enough to cover the dish, spray with cooking spray to prevent sticking.
- Bake for 1/2 hour with foil on, then another 1/2 hour with foil off. Can add optional cheddar at this point - I only put it on one half since I am dairy free.
- Serve warm.


I hope you try my recipe. If you do, Please let me know how it came out.

Happy Cooking!!

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