Eggplant & Zucchini Casserole

Ingredients

• 2 Medium Zucchinis
• 1 Large Eggplant

• 1 Teaspoon Olive Oil
• Medium Onion, Chopped
• 2 Garlic Cloves, Minced
• 1 - 14oz Can No Salt Added Diced Tomatoes
• 2 - 8oz Cans No Salt Added Tomato Sauce
• 1/2 Teaspoon Salt
• 1 Teaspoon Basil
• 1 Teaspoon Oregano
• 1 Teaspoon Onion Powder
• 1 Teaspoon Sugar

• 4 1/2 Tablespoons Cream Of Wheat
• 1 3/4 Cup Water
• 1/2 Tablespoon Vegan Butter
• 1/2 Teaspoon Salt
• 1 Tablespoon Nutritional Yeast Flakes

Directions

Preheat oven to 350 degrees.

First prepare your vegetables for roasting. Chop eggplant into 1/2 inch thick rounds. Cut zucchini long ways into 1/4 inch slices. Spray cooking sheet and place vegetables onto sheet. Then give them a quick spray on top. Place into oven and cook until vegetables are tender.

While vegetables are cooking in the oven prepare sauce and cream mixture.

To make sauce add olive oil, onion and garlic into a sauce pan and saute onions on med until tender. Throw in diced tomatoes, tomato sauce, salt, basil, oregano, onion powder and sugar. Simmer on medium heat for 20 minutes

To make cream mixture throw cream of wheat, water, butter, salt, nutritional yeast flakes into sauce pan and cook on med high until it creates a thick creamy mixture.

Layer finished ingredients into a 13 X 9 glass baking dish: 1/3 of the tomato sauce, eggplant, 1/3 tomato sauce again, zucchini, rest of tomato sauce, then top with cream mixture. Bake on 350 degrees for 20 minutes.