Eggplant Casserole
This is kind of a tweak on eggplant parmesean. Although eggplant is delicous and low fat, it basically has no nutrional value! So I added some spinach and garbanzo beans!
This recipe does contain eggs and dairy
1-2 eggplants
1 jar of marinara sauce
fresh spinach or kale (You can use frozen chopped, but I like the chew of fresh)
1 can chickpeas (garbanzo beans)
1 egg
Italian Bread crumbs
mozzarella cheese
1. preheat oven to 400 degrees
2. Cut eggplant into thin slices, egg and bread place on cookie sheet. bake for 20 minutes or until breaded slices have slightly browned
3. In a casserole dish, spread bottom with marinara sauce, and on stove top cook spinach until wilted. Drain and rinse chickpeas
4. Once Eggplant is browned, place half (6-8 slices) on the bottom of the pan. pour chickpeas on top and then layer the spinach. Layer cheese and the remainder of the eggplant, and the marinara sauce. Top with cheese.
5. Place in 400 degree oven for 30-40 minutes or until top is browned
I'm also trying to figure out how to make this vegan, I'm thinking you can omit the egg by coating the deggplant in a spray olive oil before breading it, and instead of cheese, topping the casserole with breadcrumbs.
Any suggestions are greatly appreciated!
This recipe does contain eggs and dairy
1-2 eggplants
1 jar of marinara sauce
fresh spinach or kale (You can use frozen chopped, but I like the chew of fresh)
1 can chickpeas (garbanzo beans)
1 egg
Italian Bread crumbs
mozzarella cheese
1. preheat oven to 400 degrees
2. Cut eggplant into thin slices, egg and bread place on cookie sheet. bake for 20 minutes or until breaded slices have slightly browned
3. In a casserole dish, spread bottom with marinara sauce, and on stove top cook spinach until wilted. Drain and rinse chickpeas
4. Once Eggplant is browned, place half (6-8 slices) on the bottom of the pan. pour chickpeas on top and then layer the spinach. Layer cheese and the remainder of the eggplant, and the marinara sauce. Top with cheese.
5. Place in 400 degree oven for 30-40 minutes or until top is browned
I'm also trying to figure out how to make this vegan, I'm thinking you can omit the egg by coating the deggplant in a spray olive oil before breading it, and instead of cheese, topping the casserole with breadcrumbs.
Any suggestions are greatly appreciated!