Vegetarian / Vegan Roasted Eggplant and Zucchini Casserole

I made 2 versions of this roasted veggie casserole. Both were tasty, though I think I might be partial to the vegan version in this case. The version with the custard topping came out something like a frittata or a crustless quiche, while the version with the tomatoes and lentils came out like an interesting vegan twist on a moussaka.

Vegetarian/Vegan Roasted Eggplant and Zucchini Casserole

  • Servings: 6
  • Difficulty: Easy
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A light, satisfying, Mediterranean casserole


Ingredients

– 2 medium eggplants, sliced into thin discs
– 3 zucchinis, sliced into thin discs
– 3 tomatoes, sliced into thin discs
– 1 large or 2 small onions, sliced into thin discs
– olive oil for brushing
– salt and pepper

For dairy version:
– 1/2 yogurt
– 1/2 milk
– 4 eggs
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/4 tsp salt

For vegan version:
– 3 cups crushed tomatoes
– 2 cup cooked green lentils
– 1  tsp dried oregano
– 1 tsp dried basil
– 1/4 tsp salt

Directions


1. Lightly brush sliced veggies with olive oil, spread on baking sheets, and season with salt and pepper
2. Roast in oven on high heat until brown on both sides
3. Scatter roasted veggies in a greased casserole pan
4. Mix topping ingredients and pour over veggies (if making vegan version, can simmer ingredients together for a few minutes before pouring over veggies – I did, though I’m not sure it was necessary)
5. Vegan version: Bake covered in 350°F/175°C oven for 20 min, and uncovered for 10 min more
6. Dairy version: Dust top with paprika, and bake uncovered in 350°F/175°C oven for 30 min, or until set and lightly browned
7. Optional: Serve topped with crumbled feta cheese
8. Enjoy (tasty reheated too…)!

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