Ingredients
-
1/2
-
1
-
1
-
1 - 2
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
2
-
2
-
1/2
-
Directions
Italian Eggplant, Zucchini and Tomato Casserole, Hearty and delicious and easy to prepare Serve with rice cooked in veggie or chicken broth , Hearty and delicious and easy to prepare Serve with rice cooked in veggie or chicken broth
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Steps
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1
Done
|
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
Done
|
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
Done
|
Preheat the Oven to 400f |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
Pour the Veggie Mixture from the Pan Into a Casserole Dish, and Top Off With the Remaining 1 Tb. Cheese and the Breadcrumbs. |
|
8
Done
|
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. |
