Italian Eggplant Vegetable Casserole

As a family that likes to go meatless four or more times per week, we're always seeking healthy veggie dinner options that are simple, tasty and satisfying!

One great way to satisfy the tummy and clean out the fridge is with this great Italian Vegetable Casserole! It's so easy, affordable and tastes delicious! Serve it as a main course with a scrumptious glass of wine or as a side dish along side your favorite cut of meat.

What you'll need:

2 medium eggplants, sliced into disks

5-6 ripe tomatoes, sliced

large container of white mushrooms about 15, sliced

2 cloves garlic, minced

8 oz mozzarella cheese, shredded

juice of half a lemon

1/4 cup olive oil

3 fresh basil leaves, diced

3/4-1 cup italian breadcrumbs (panko is best!)

salt, pepper and dried oregano to taste

Directions:

1. Pre-heat oven to 400 degrees.
2. In two large baking dishes, divide olive oil and coat dish bottoms and sides. 
3. Layer eggplant disks to fill bottom of baking dishes, and spinkle olive oil to lightly coat eggplant pieces. 
4. Sprinkle juice of half lemon, garlic cloves, a pinch of salt, pepper, dried oregano, half breadcrumbs, a few pieces of diced basil leaves, and layer half cheese. 
5. Next layer tomato slices then mushroom slices.
6. Lastly, layer the remaining breadcrumbs, cheese, diced basil and seasons. 
7. Bake in the oven for about 30 minutes until eggplant is tender, tomatos are baked and cheese is melty and lightly toasted.

Serve immediately and enjoy! Serves 4 or 6 as a side. 

Vegetali Fantastico! ;)