EGGPLANT AND ZUCCHINI GRATIN
This is similar to an eggplant parm, but it is not fried and is layered with goat cheese, zucchini and breadcrumbs. I made this dish to put in our freezer while stocking up on casseroles for the birth of our second child. As I am writing this, I have about 10 casseroles in our freezer, awaiting the birth of our son. The funny thing is that I did the same thing towards the end of my pregnancy with our daughter but I made a freezer packed with casseroles that contained mostly starches and meat with little veggies. I did not want to look at another casserole for a very long time. I remember taking a walk with my neighbors who were also young moms saying that I did not think that I had eaten a fresh veggie in over a month! I did not want to put our bodies through that again so this time I am probably overcompensating with so many veggie casseroles!
INGREDIENTS
2 eggplants cut in slices the width of your pinky
2 zucchinis sliced thinly
olive oil
salt/pepper
goat cheese
breadcrumbs
* 5 MINUTE TOMATO SAUCE (INGREDIENTS AND INSTRUCTIONS UNDER MEATLESS DISHES)
2 zucchinis sliced thinly
olive oil
salt/pepper
goat cheese
breadcrumbs
* 5 MINUTE TOMATO SAUCE (INGREDIENTS AND INSTRUCTIONS UNDER MEATLESS DISHES)
Directions
Cut 2 eggplants in slices the width of your pinky. Brush them with olive oil and sprinkle salt and pepper on them. Bake in a 400 degree oven until soft.
Make 5 minute tomato sauce- (recipe listed under meatless dishes)
Start with a casserole dish and layer tomato sauce, then your roasted eggplant, a thin layer of sauce, a few dollops of goat cheese, thin sprinkling of breadcrumbs, and a layer of zucchini. Continue this layering till your casserole is full, leaving headspace of a quarter inch. The goat cheese will melt nicely together so don't worry about trying to spread it out yourself. The heat of the oven will do that for you. The breadcrumbs will help soak in some of the moisture from the veggies so that your dish will not be soupy.
Make 5 minute tomato sauce- (recipe listed under meatless dishes)
Start with a casserole dish and layer tomato sauce, then your roasted eggplant, a thin layer of sauce, a few dollops of goat cheese, thin sprinkling of breadcrumbs, and a layer of zucchini. Continue this layering till your casserole is full, leaving headspace of a quarter inch. The goat cheese will melt nicely together so don't worry about trying to spread it out yourself. The heat of the oven will do that for you. The breadcrumbs will help soak in some of the moisture from the veggies so that your dish will not be soupy.
Finish the casserole with tomato sauce, Goat cheese then bread crumbs. Sprinkle with some extra virgin olive oil to make a nice golden top.
