Casseroles are Delicious Again: A New Kind of Eggplant Parm

Feeding a group of people, or just two (or even one!) can feel like a lot of work. Making something in mass, like a casserole or a bake, is not only economical, but worth all the prep time and effort of making something from scratch! It's easier to buy a bag of onions or chop a lot of garlic for something, rather than one pod, one stalk of this or that...am I right? Plus eating and making meals should be social! If you are cooking for one or two... know that I love cooking meals in bulk and ahead of time, so I am not famished after work or working out (or after an evening of happy hour!)

But making something like casserole seems very 1950's and a little to retro, maybe....NOT! Take something like eggplant parmesan...a fairly hearty dish, easy to make for many, or save all for yourself to devour over a few different meals. It can be labor intensive what with breading the eggplant, then baking it, then layering ingredients and then baking again. Take the shortcuts where you need them! The end result will be delicious no matter what

Add whatever extra veggies or ground meat you might have in your fridge, literally the kitchen sink if you want!

But really this baked eggplant and zucchini casserole is a no fuss meal. Make it the night before and then pop it in the oven or serve it to gaggle of pals, I've modified this otherwise very cheesy and rich dish to use minimal amounts of dairy and carbs, replacing these vices with loads of veggies.

I used my homemade, VEGAN pesto recipe (seriously, it's the BEST), but you can always use something store bought instead. Making pesto is somewhat of a bi-weekly ritual I have, but that's just me!

This meal was lovely with a crisp white wine. Enjoy!

Eggplant and Zucchini Pesto Casserole 

Ingredients: 

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 zucchinis, cut into rounds
• Your favorite tomato sauce, I love Arribiata because it's spicy!
• 2 cloves garlic, minced
• 1 cup low fat mozzarella, shredded 
• 1/2 cup parmesan cheese, shredded
• Homemade pesto (or store bought!)
• 1 cup Panko bread crumbs
• 1 Tbl. live oil
• Cooking spray
• Salt and pepper to taste

Directions:

1. Preheat your oven to 425. Cut your eggplant in rounds and zucchinis. 

2. Using a grill pan, George Foreman, or panini press (that's what I used!), spray your hot surface with cooking oil. Place your veggies on the hot surface and let them get a little brown and cooked. They do not need to be cooked all the way, as they will continue to soften in the oven later. Using a grill or press is INCREDIBLY FAST. Like 5 minutes fast. 

3. Set aside your grilled veggies on a plate to layer later.

4. In a saucepan, add olive oil on medium heat; add garlic once pan is hot. Cook for 30 seconds until fragrant. Add your favorite sauce.

5. Let your sauce reduce to simmer. 

6. Begin layering your dish! Start with a thin layer of sauce, add eggplant slices, cheeses, a handful of breadcrumbs and a few spoons of pesto. Do another layer of this but with zucchini, then alternate. I had about 2 layers of eggplant and zucchini, for a total of 4 layers. 

7. Bake, uncovered, for about 15 minutes or until cheese is melted. 

8. Cool for about 5 minutes before cutting into square slices. Served this dish with a kale, pesto peach salad (recipe to follow!) and some vino. Serves about 5 hungry people.