EGGPLANT CASSEROLE Serves 8

1 eggplant, sliced thin

1 large onion, sliced

1 red pepper, sliced

1 zucchini, sliced thin

8 ounces green beans

2-3 garlic cloves, sliced

1 package tempeh, any flavor

1 cup vegetable broth

2 carrots, pealed and sliced

1 cup shredded rice/soy cheese (preferably mozzerella)

or 1 package goat cheese

Lite & Less (fake parmesan) or real

• Preheat oven to 400.
• In a dutch oven or deep casserole dish, layer eggplant, onion, red pepper, zucchini, green beans, garlic, tempeh cut into bite-size pieces, and carrots. Repeat layering process until all vegetables are used.
• Put pieces of mozzarella or goat cheese between the layers and around the casserole.
• Pour the broth all over the casserole and sprinkle with parmesan.
• Bake for 30 minutes to 1 hour until hot and cheese is melted.

OPTIONS: You may choose to slice the eggplant and put it in a colander in the sink and sprinkle with salt, leaving for twenty minutes to remove any bitterness. Make sure to rinse well. OR you may choose to peal the eggplant, which will make the dish thicker and the eggplant very tender. Also, to speed up the cooking process in the oven you may saute’ all of the vegetables in a large pan until hot and heat up the broth until hot. Then pour all of the vegetables into the dutch oven, add the cheese, pour on the hot broth, and bake about 20 minutes.