Italian Eggplant, Zucchini And Tomato Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 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.
• 2 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.
• 3 preheat the oven to 400°f
• 4 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.
• 5 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.
• 6 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.
• 7 pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 tb. cheese and the breadcrumbs.
• 8 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.