Makes two servings
- 1 tbs. extra-virgin olive oil
- 1 small Japanese eggplant, sliced 1/4 inch thick on a diagonal (about eight slices each)
- 2 small zucchini, sliced 1/4 inch thick, diagonal (about eight slices each)
- 2 small yellow squash, sliced 1/4 inch thick, diagonal (about eight slices each)
- 2 medium portobella mushrooms with gills removed, sliced on bias 1/4 inch thick
- 2 medium tomatoes, sliced 1/2 inch thick
- 1/4 cup prepared balsamic vinaigrette
- 1/2 cup White Bean Spread (see recipe here)
- Balsamic glaze (purchase at store)
Topping (mix together in a bowl)
- 2 tbs. bread crumbs or gluten-free bread crumbs
- 1 1/2 tsp. grated Parmesan cheese
- 2 tsp. fresh mixed herbs
- Heat oven to 525 degrees F.
- In a mixing bowl, toss the eggplant, zucchini, yellow squash and mushrooms with the vinaigrette to coat.
- Mist baking pan with cooking spray.
- Lay sliced vegetables evenly onto tray and bake in a hot oven for five minutes to roast. Remove from tray and allow to cool.
- Coat an 8 1/2-inch-by-8 1/2-inch casserole with olive oil.
- Layer the bottom with alternate slices of eggplant, yellow squash, zucchini and mushroom. Top with 1/2 cup of the bean spread.
- Layer the tomato slices on top of the spread and repeat with eggplant, squash, mushrooms, bean spread and tomatoes. Alternate the next layer with overlapping zucchini and yellow squash.
- Sprinkle top with the breadcrumb mixture to cover evenly.
- Reduce oven temperature to 350 degrees F and bake for 20 minutes, or just until vegetables are hot, about 120 degrees internal.
Recipe presented by Conscious Cuisine.
This recipe was excerpted from “White Beans” which was published in the December 2009 issue of Experience Life.