Eggplant & Zucchini Casserole:
•1 zucchini, sliced
• 2 small eggplants or 1 medium, sliced (1/4 inch)
• 2 garlic cloves, minced
• 1 cup spinach
• 1 tbsp olive oil (or any kind of oil you have)
• 1 tsp basil
• 1/2 tbsp oregano
• 1 tsp sea salt
• pasta sauce
• black beans (any kind should work well)
• dairy free shredded cheese (I used Daiya)
1.) preheat oven to 450˚ & roast sliced eggplant for about 15 minutes until slightly brown.
2.) while eggplant is roasting; combine beans, oil, salt, basil, oregano, spinach, garlic into a food processor and process until smooth. May need to add some water to help it out.
3.) grease medium sized casserole dish and spread a thin layer of pasta sauce on the bottom.
4.) lay down sliced eggplant for the first layer, top with the black bean hummus and sprinkle with cheese.
5.) now lay down a layer of zucchini and top with pasta sauce & a little cheese. Again, eggplant layer, hummus, sprinkle with cheese. Do this order once you’ve runout of room to layer.
6.) bake at 425˚ for 35-40 minutes.
Enjoy friends xx