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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This delicious recipe was acquired from My Veggie Kitchen ( /search/label/Eggplant) Their source: the Uncheese Cookbook Ingredients:
2 -3 medium eggplants, peeled and sliced (1/2-inch slices) |
1 medium butternut squash |
2 medium zucchini, thinly sliced |
3 medium potatoes, peeled and thinly sliced |
1/2 yellow pepper, sliced |
1/2 red pepper, sliced |
1/2 green pepper, sliced |
feta, recipe (see below) |
1 small onion, white |
2 cloves garlic, minced |
1 tablespoon white wine vinegar (i used red) |
14 ounces canned tomatoes |
14 ounces lentils, drained |
1 tablespoon oregano, chopped |
2 tablespoons parsley, chopped |
1/2 teaspoon cinnamon |
3 tablespoons earth balance margarine |
3 tablespoons flour |
2 cups unsweetened soy milk |
1/2 teaspoon salt |
1 1/2 tablespoons ground flax seed (optional) |
1 lb firm tofu, drained |
1 1/2 cups water |
1/2 cup miso, light |
3 tablespoons white wine vinegar |
2 teaspoons salt |
Directions:
1. 1. Preheat oven at 400 degrees.
2. 2. Slice your eggplant, potatoes, squash and zucchini*.
3. 3. Sprinkle your eggplant with salt and layer and let drain in a colander for twenty-five minutes.
4. 4. Spray cooking spray or use oil or Earth Balance on the cooking sheets before spreading eggplant, potatoes, zucchini and squash.
5. 5. Bake for about 30 minutes; turn once.
6. *don't bake the zucchini if you don't enjoy it super soft.
7. 6. Chop onions; saute & add garlic when onions are just about done.
8. 7. Add vinegar; reduce.
9. 8. Add tomatoes w juice.
10. 9. Add 1/2 can of lentils with about 1/2 the juice (or drain and use 1/2 can of water to reduce the sodium content).
11. 10. Add Oregano, parsley and cinnamon; simmer for about 15 minutes.
12. Bechamel: (this takes practice - ).
13. 11. Melt Earth Balance; stir in flour on medium heat.
14. 12. Keep stirring and add milk slowly; stir out the lumps.
15. 13. Set aside, and put on a lid (you don't want the sauce to thicken to much).
16. 14. Stir in ground flaxseed (Optional).
17. Betta Feta Tofu .
18. * (instead of making this, I just crumble tofu in a bowl; add the vinegar, and miso, and stir).
19. 15. Cut tofu into 1 cubes.
20. 16. Simmer in boiling water for about 5 minutes; drain.
21. 17. Whisk water, miso, vinegar and salt; combine with tofu in a container; stir and refrigerate.
22. (Crumble tofu cubes and use in place of feta - use within 2 weeks).
23. Assembly time!
24. 14. Layer the potatoes in a casserole dish (suggested size: 9x13).
25. 15. Followed by eggplant, squash and zucchini.
26. 16. Add other vegetables if you used them.
27. 17. Pour most or all of the tomato/onion sauce over top with crumbled feta.
28. 18. Repeat the layers and sauce if there is any left.
29. 19. Pour the bechamel (may need to be reheated); sprinkle with vegan cheese if you so desire; (looks very nice with the minced red pepper & tofu crumble).
30. 20. Cover* & bake at 350° for an hour (remove cover for the last 15 minutes).
31. * I am always too impatient to let the eggplants drain for 30 minutes beforehand, so I don't use a cover.
32. Serve & Enjoy:).
33. 421 cal (15g fat, 55g carbs, 20g protein).
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