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Eggplant Casserole
Eggplant Casserole
Ingredients
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Peel and slice 3 or 4 small eggplants. Salt and let set for 30 minutes. Rinse and patat dry. Put in a bag with whole wheat vegan breadcrumbs and shake until they were well covered. Placed under the broiler for 5-7 minutes on each side until they were browned.
In a casserole dish, pour some tomato sauce. Place the eggplant slices. Then put a layer of spinach. Add more tomato sauce, then vegan bread crumbs, then a thin layer of nutritional yeast. Somewhere along the way I also added some garlic, salt, and oregano. Bake at 350F for about 20 minutes until warmed throughout. Turned out very tasty.
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