2 medium eggplants
2 medium zucchini, sliced thinly* (If you don't like zucchini or allergic like I am, substitute with thin, lightly fried or baked potato slices)
28 ounces of prepared pasta sauce
1 15-ounce can great northern beans, rinsed and drained (or substitute with same amount of canned lentils - drain fluid before adding, or finely chopped pumpkin or sliced onion or largely chopped brocolli)
1 teaspoon basil
½ teaspoon oregano
1/8 teaspoon cayenne
½ teaspoon salt (or to taste)
1 cup spinach, firmly packed
Chopped parsley, garnish
Preheat the oven to 450˚F and line a baking sheet with parchment paper.
Rinse and peel the eggplants and zucchini to allow for easier cutting and serving later! Slice the eggplants into ¼ – inch thick slices, and slice the zucchini into thin coins.
Arrange the slices in a single layer on the prepared baking sheet, and bake until the slices are shriveled, but not brown or crispy.
While the eggplant is cooking rinse the spinach and remove the stems from the leaves.
Combine the beans, basil, oregano, cayenne pepper, salt, and spinach in a food processor and blend until smooth.
Reduce the heat of the oven to 425˚ F (after the eggplant is done cooking and has been removed).
Spray a medium-sized casserole dish (11 x 7 inch, or a quiche dish) with nonstick spray and spread a thin layer of pasta sauce in the pan.
Arrange a layer of eggplant slices over the sauce, and then spread a layer of the bean filling over the eggplant. Position a layer of zucchini slices over the bean filling. Drizzle lightly with pasta sauce.
Repeat step 8 until all of the vegetables and bean filling have been arranged in the pan. Top the entire casserole with another layer of pasta sauce, spreading to cover the eggplant completely.
Bake the casserole uncovered for 30 minutes, or until the vegetables have cooked all the way through and the sauce has thickened.
Garnish with fresh chopped parsley and enjoy!
recipe courtesy of arentedkitchen.wordpress.com