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Pasta & Eggplant Casserole
Serves 6 - 8
Ingredients:
1 lb. Whole Grain Elbow Macaroni,
or your favorite pasta, like lasagna
4 Medium Sized Eggplants
½ Cup Pure Vegetable Oil
2 Cups Marinara Sauce, or
Mushroom/Tomato Sauce,
or use your favorite sauce.
Vegan Shredded Mozzarella Cheese
½ Cup Whole Wheat Bread Crumbs
Oil For Baking Dish
Directions:
Slice the eggplant thinly.
Fry in oil until brown on both sides.
Drain well. Or spray a cookie sheet with “spray oil” and
bake a few minutes, turning once.
Parboil the macaroni for 5 minutes.
Oil a casserole or baking dish.
Sprinkle with some of the bread crumbs
until the inside is coated.
First spread a layer of macaroni and cover with sauce.
Add a layer of eggplant.
Next the Vegan Mozzarella Cheese.
Continue with a layer of macaroni and sauce.
Then another layer of eggplant,
covered by a layer of cheese.
Sprinkle remaining bread crumbs on top.
Bake for 20-30 minutes until the top browns.
Serves 6 - 8
Ingredients:
1 lb. Whole Grain Elbow Macaroni,
or your favorite pasta, like lasagna
4 Medium Sized Eggplants
½ Cup Pure Vegetable Oil
2 Cups Marinara Sauce, or
Mushroom/Tomato Sauce,
or use your favorite sauce.
Vegan Shredded Mozzarella Cheese
½ Cup Whole Wheat Bread Crumbs
Oil For Baking Dish
Directions:
Slice the eggplant thinly.
Fry in oil until brown on both sides.
Drain well. Or spray a cookie sheet with “spray oil” and
bake a few minutes, turning once.
Parboil the macaroni for 5 minutes.
Oil a casserole or baking dish.
Sprinkle with some of the bread crumbs
until the inside is coated.
First spread a layer of macaroni and cover with sauce.
Add a layer of eggplant.
Next the Vegan Mozzarella Cheese.
Continue with a layer of macaroni and sauce.
Then another layer of eggplant,
covered by a layer of cheese.
Sprinkle remaining bread crumbs on top.
Bake for 20-30 minutes until the top browns.
