Eggplant Tomato Casserole

This filling, eggplant based dish is simple, hearty, healthy, and utterly delicious. All the best veggies star in this casserole: carrots, onions, spinach, garlic, tomatoes, and eggplant.

Easily gluten free with the removal of the breadcrumbs, and easily vegan by replacing the cheese and butter with vegan substitutes, this yummy dish can be altered for anyone and enjoyed by everyone.

Ingredients:

• 5 tablespoons butter
• ¼ cup Italian breadcrumbs
• ½ cup mozzarella cheese, shredded
• ¼ cup parmesan cheese, fresh grated
• ¾ cup tomato sauce
• 1 medium eggplant, sliced crosswise
• 1 roma tomato, sliced crosswise
• 2 large carrots
• ¼ cup diced red onion
• 1 red bell pepper, diced
• 1 clove garlic, minced
• 1 cup baby spinach

1. Preheat oven to 450℉ In a large skillet, melt 2 tablespoons of the butter. Add onion, carrots, bell pepper, garlic. Cook for 5 minutes, stirring occasionally. Add spinach, cook for 2 minutes or until just wilted. Remove from heat.
2. Spread ¼ cup of the tomato sauce around the bottom of a 9x13 baking dish, place half of the eggplant slices on top of the sauce. Distribute the cooked veggies on top of the eggplant, top with half of the cheese, followed by the tomato slices.
3. Place the remaining eggplant slices on top of the tomato slices, top with remaining cheese and tomato sauce.
4. Bake for 25 minutes. Meanwhile, melt remaining butter. Stir breadcrumbs into melted butter, spoon on top of casserole at the end of the 25 minutes.
5. Bake for 15 additional minutes. Allow to cool for five minutes before serving.