Description
Discover how to make a delicious Layered Eggplant Zucchini Parmesan Casserole with this easy recipe. Perfect for a wholesome family meal!
Ingredients
- 2 eggplants
- 2 zucchinis
- 5 cloves garlic, peeled and minced
- 24 oz (680 g) marinara sauce
- White sauce from Best Vegan Moussaka
- Vegan Parmesan
- Good pinch of salt and pepper
Instructions
- Prepare the white sauce as instructed in the Best Vegan Moussaka recipe, incorporating the minced garlic. If you prefer to avoid oil, you can substitute it with vegetable broth, though it will result in a less rich sauce. For a smoother consistency, blend the sauce until it reaches the desired texture.
- Once your sauce is ready and the eggplant and zucchinis are cut into slices, you can begin layering the dish. Spread a portion of the white sauce onto the base of your baking dish. Lay down a layer of eggplant slices, ensuring you season them with salt and pepper to enhance the flavor. Top this with marinara sauce, a sprinkle of vegan Parmesan, and a layer of zucchini slices. Remember to season with salt and pepper again.
- Continue layering in this manner until you have used all the slices. Finish with a final layer of white sauce. Sprinkle the remaining vegan Parmesan over the top. Cover the dish with aluminum foil and place it in the oven to cook for approximately 50 minutes at 400°F.
Notes
- Season each layer of eggplant and zucchini slices with salt and pepper for enhanced flavor.
- Blend the white sauce after adding garlic for a smoother consistency.
- Cover the baking dish with foil while cooking to retain moisture and prevent drying.