1 eggplant, diced
1 medium to large zucchini, sliced
1 medium onion, sliced
1 medium bell pepper, sliced
2 cups sliced mushrooms
4 cups diced tomatoes
2 cloves of garlic, minced
olive oil
parsley
salt to taste
Vegan Parmesan (recipe in last post)
Sauté garlic and parsley in olive oil.
Add diced eggplant and cook until tender.
At this point you are going to layer everything. Salt and sprinkle the Vegan Parmesan on each layer.
The pictures will show you the way.
Bake in a 350-375 degree oven for about an hour or until all the veggies are tender.
Serve plain, over pasta or my favorite way ... over a crusty artisan bread.
Voila! Bon appétit!
For more delicious vegan recipes like this and more go to HealthAndHappinessOnline.com