Sometimes a recipe just needs a re-jig, you know? It's been almost 9 years since I posted this layered eggplant / zucchini / mushroom dish, and since I've grown and developed my skills over the years, I figured I'd make it again. That, and I needed portable, reheatable meals to take with me on various trips where I wouldn't have anything but a kettle and microwave!
The general process of making the baked casserole is essentially the same - broil thin slices of eggplant, spread some tomato sauce and sautee up a mess of veggies with spices and a generous pinch of chile flakes. The spices I use now have been expanded a bit, lending a greater depth of flavour, allowing me to nix the vegan Mozzarella (an affordable brand of which has become impossible to find here). While I still top the works with vegan Parmesan and breadcrumbs, I opt for gluten free panko now for and extra crunch.
While I can certainly attest it is delicious after microwaving, it is still infinitely better when reheated in the oven, and sits beautifully on top of a bed of rice (I like red rice these days). In fact, I think I might have it for lunch!
Aubergine Bake 2.0
Serves 4 as a side, 2 as a main
567 g (~ 1 1/4 lbs) eggplant
1/2 large sweet onion, chopped
200 g zucchini, sliced thinly
1 medium red pepper, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 tsp red pepper flakes
3 garlic cloves, chopped
227 g (8 oz) sliced cremini mushrooms
1/4 tsp black pepper
1 cup sugar free tomato sauce, divided (use your favourite, I don't like sweet sauce)
3 cloves garlic
1/4 cup GO Veggie!™ Grated Parmesan
2 tbsp panko (I used gluten free)
1/2 large sweet onion, chopped
200 g zucchini, sliced thinly
1 medium red pepper, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 tsp red pepper flakes
3 garlic cloves, chopped
227 g (8 oz) sliced cremini mushrooms
1/4 tsp black pepper
1 cup sugar free tomato sauce, divided (use your favourite, I don't like sweet sauce)
3 cloves garlic
1/4 cup GO Veggie!™ Grated Parmesan
2 tbsp panko (I used gluten free)
- Heat a non-stick grill pan (or broiler).
- Salt and pepper eggplant slices lightly.
- Grill or broil the eggplant 3 minutes on each side, until browned.
- Turn oven to 375°F.
- In a large nonstick skillet coated with cooking spray over medium heat, saute onion through mushrooms, adding splashes of water as necessary to prevent scorching. Cook until tender
- Spread half of pan mixture in bottom of a 9" square pan coated with cooking spray.
- Arrange half of eggplant slices over mushroom mixture.
- Top with half the black pepper and tomato sauce.
- Spread remaining mushroom mixture over sauce.
- Top with remaining eggplant, pepper and sauce.
- Sprinkle with "Parmesan" and panko.
- Cover dish, and bake 1 hour.
- Remove cover, and return to oven for 10 - 15 minutes.
- Let stand 10 minutes, then serve.
Amount Per Serving
Calories: 130.2
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 444.6 mg
Total Carbs: 24.7 g
Dietary Fiber: 7.5 g
Protein: 6.3 g
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