Eggplant Un-cheese Casserole

Preparation

This recipe will make 6-8 servings.

We cook the eggplant casserole in our microwave oven in about 40 minutes, but it can also be cooked in a conventional oven at 350 degrees F. until the eggplant is tender (about 1-1/2 hours). OR, the eggplant and sauce can be precooked, which we prefer because it reduces the final cooking time by over 50 percent and insures that the eggplant is cooked.

We begin by washing the eggplants and removing the stem and bottom ends and any blemishes.  Wash and peel the onions and garlic. Wash the bell peppers and remove the stems and seeds

Cut the onions lengthwise into quarters and thinly slice. Place in the sauce pot or covered dish. Cut the peppers into 1 inch or less strips and thinly slice and add to the onions. Add the garlic, 1 tbsp. oregano, fennel seeds, and hot pepper to taste, cover, and cook in the microwave or on the stovetop until the onions just become semi-translucent (if cooking on the stovetop, simmer in a little water and mix frequently).

When the veggies are cooked add the crushed tomatoes and tomato paste, and cook for another ten minutes.

While the veggies and sauce are cooking, place 4 tbsp. each of the corn flour and nutritional yeast, and 1 tbsp. oregano in a wide shallow bowl and mix well. Slice the eggplant into approximately 1/3 inch slices, and coat both sides of each slice with the corn flour, nutritional yeast and oregano mixture, and place in a single layer on a baking sheet or microwaveable baking pan, and cook until the tender. Repeat the operation as necessary.

If not using precooked beans, open the cans or white beans.  Drain the liquid off the beans, and add the beans to the container of a high speed blender. Add the cup of nutritional yeast, lemon juice, corn starch, and a little hot pepper (or hot sauce if you prefer).  Cover the container and run the blender at high speed until the ingredients are creamy smooth.

Place a thin layer of the prepared tomato sauce on the bottom of a large covered ceramic baking dish. Add a layer of eggplant slices tightly fit together. Spread on a layer of the bean and nutritional yeast mixture (about 1/3 of the prepared mixture, followed by a layer of the tomato sauce (about 1/3 of the remaining sauce). Add additional layers of eggplant, un-cheese sauce, and tomato sauce, until all the ingredients are used, which should be two additional layers.

Bake until the ingredients are hot, which should be 15 to 20 minutes in the microwave on high heat, or about 45 minutes in a preheated conventional oven at 350 degrees F. (To enlarge the photo of the eggplant un-cheese casserole, click on the photo or link)

Cut the eggplant un-cheese casserole into 6 or 8 equal sizes, and with a spatula and spoon, carefully lift out a portion onto a plate.

Serve with a large tossed salad and enjoy!