Vegetarian Eggplant Casserole
Serving Size / Yield
- 1 unpeeled eggplant, cut into 1/4 inch slices
- 2 medium zucchini, cut into slices
- 1 C. marinara sauce
- 1 Tbs. grated Parmesan cheese
- salt and pepper
Preheat the oven to 400 degrees. Grease two large baking sheets with cooking spray. Place the sliced zucchini in a single layer on one sheet and the eggplant slices on the other. Coat the slices with cooking spray and sprinkle with salt and pepper. Roast the zucchini for 10-15 minutes and the eggplant for 15-20 minutes. Coat a 8x8 baking dish with cooking spray and drizzle a little bit of tomato sauce in the bottom of the dish. Layer the roasted eggplant and zucchini, drizzling more sauce between each layer until the top layer. Pour all the leftover marinara sauce on the top layer of the zucchini and eggplant. Sprinkle the Parmesan cheese over the top. Bake it uncovered for 25-30 minutes.