We are fasting, right?! So, no cheese....though this recipe was screaming - CHEESE!!!
Well, I made it my way and it turned out to be pretty good! If you are vegan or just want to make a low calorie dish, this recipe is for you. So, let's get it started!
Here's what you need:
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon dry basil
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
1 large baking potato
1 tablespoon olive oil for drizzling on top
Preheat the oven to 375°F.
Chop the eggplant and zucchini. Set them aside. Mix your tomatoes with garlic, dry basil, oregano, allspice, salt and pepper.
Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, then a layer of onion rings (cut it in really thin rings), then a layer of your tomato sauce. Then layer eggplant, one-third of tomato sauce, zucchini, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 hour.
Remove from the oven and remove the cover and put back in the oven to bake for another 10-15 minutes. Let sit a half hour before cutting and serving.
Done!
Well, I made it my way and it turned out to be pretty good! If you are vegan or just want to make a low calorie dish, this recipe is for you. So, let's get it started!
Here's what you need:
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon dry basil
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
1 large baking potato
1 tablespoon olive oil for drizzling on top
Preheat the oven to 375°F.
Chop the eggplant and zucchini. Set them aside. Mix your tomatoes with garlic, dry basil, oregano, allspice, salt and pepper.
Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, then a layer of onion rings (cut it in really thin rings), then a layer of your tomato sauce. Then layer eggplant, one-third of tomato sauce, zucchini, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 hour.
Remove from the oven and remove the cover and put back in the oven to bake for another 10-15 minutes. Let sit a half hour before cutting and serving.
Done!
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