Eggplant Zucchini Casserole

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Recipe submitted by Jim Stratton L8erthanUthink@juno.com, 11/27/03

Eggplant Zucchini Casserole

Ingredients (use vegan versions):

1 large eggplant peeled cut into 1/8 to 1/4 inch circles
2 large zucchini
1 fresh tomato sliced
1 pkg. firm tofu sliced
6 slices whole wheat bread
1 onion diced
1 jar spaghetti sauce
Cooking spray

Directions:

Serves 6.

Preheat oven to 350. Spray 9 x 13 pan with cooking spray. Layer 1/2 eggplant slices on bottom of pan, then 1/2 zucchini slices. Place the 6 slices of vegan bread next followed by the tofu slices and rest of onion. Place the tomato slices ontop of tofu and finish off with eggplant and zucchini. Top with tomato sauce.

Bake anywhere from 30 minutes (raise temp to 375) to 50 minutes at 350. You can add any kind of veggies to the sauce on top. Broccoli is good, sometimes vegan red wine is nice also. This is a comfy dish on a cold day, and very lowfat too!

Source: Adaptation from a recipe I read somewhere (?).

Hi Kathleen! Tried this recipe last week - it was delicious! My daughter and her friends wipe it out while I wasn't looking, and they loved it too . . . It was very easy to whip up after work. Thanks, Cathrine

Archived comment by: cathrine

Made this recipe according to directions and it tasted good. It would bave been better with some additional spices and probably even better with some immitation cheese on top. Directions don't say what to do with the diced Onion before I use the rest of the Onion. I assumed some went under the bread, and it came out good.

Archived comment by: perry

I found the instructions lacking and confusing. It says to add rest of onion and doesn't say where to add onions. It also says to top with tomato sauce but ingredients lists spaghetti sauce. I hope it turns out ok.

Archived comment by: c

We are veggies but not vegans so we added cheese on top. great recipe, I'm cooking it again tonight!

Archived comment by: mariellen

I honestly didn't care too much for this one. I prepared it for a group of 4 vegans. No one even finishe'd one slice. The onions were a poor addition. Maybe if there was a different layer to put them in so they would not be crunchy. Also, the directions were very not very concise. Maybe it was just my, I dunno.

Archived comment by: josh

None

Archived comment by: panchanadam

Sorry, but we did not like this at all!! Thanks anyway.

Archived comment by: oi77punkgrrl

Tasty recipe but i was out of the ingredients so didn't use tofu and used stuffing from a box. I think it could have used additional italian seasonings and sugar seems to be a worthwhile add. I enjoyed it and perhaps its not quite the same recipe now. Cheese could of course be baked on. But I had no cheese either. It was more like a ratatouille than anything else. anitamich@aol.com

Archived comment by: anitamich

WOW! My boyfriend, with cultured taste, LOVED this recipe. He thinks I am an amazing cook. Thanks.

Archived comment by: sustainablesara

Slice the tofu? what type of tofu should I get? there are diffrent kinds? If anyone can help me out on this let me know! email me theycallitbeautiful@yahoo.com thanks alot sara

Archived comment by: writemealetter

It was ok, my food slid all over the place though. This was my first casserole ever. It was cool, but if you like food with flavor this is NOT FOR YOU unless you add flavor. I would suggest that you add spices on each layer. AFter the first layer of eggplant and zucc. and what i assume would be the 1/2 of onion, add spices, after bread and the rest of onion, add spices, it may not hurt to put the spaghetti sauce in a bowl and add spices to it and then pour it over the casserole. And then vegan cheese if you're a vegan like me. I will make it again, but like with any other recipe, I will do my own modifications!

Archived comment by: eccentric

Oh and another thing, to avoid the crunchiness that one of the posters talked about, I think it would be good if you would lightly sautee the onions in vegan butter or olive oil. Come to think of it, I think I may sautee other vegetables and put them in the layers as well. I'm still not to excited about tofu, I think this will be the last time I buy it, I think I'll just stick to tempeh and use it in this recipe and others that call for tofu.

Archived comment by: eccentric

Did anyone else have a problem with the vegetables not being all the way cooked? I cooked it for 45 minutes at 375, and it still was not done. I was wondering if maybe the veggies were supposed to be pre-cooked or sauteed a little?

Archived comment by: nicolisse