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Italian Vegetable Bake

by Jac's Veghead (follow)
Dinner (2274)      Healthy (1888)      Vegetarian (1517)      Vegetables (486)      Cheese (387)      Italian (218)      Eggplant (76)     
This Italian Vegetable Bake is a healthy and nutrient dense dinner topped with delicious crunchy cheese. It is made in a similar way to lasagna with layer upon layer of deliciousness.

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Makes: 6 servings

1 eggplant
1 zucchini
1 carrot
1 sweet potato
12 mushrooms
400 gram tin of tomatoes
3 garlic cloves minced
1 handful of fresh basil
1/2c shredded cheddar
1/2c shredded paremsan
1/4c bread crumbs

Thinly slice vegetables into long strips. I used a vegetable peeler for the carrot, sweet potato and zucchini and sliced the mushrooms and eggplant.

Place one layer of eggplant on the bottom of a large oven tray.

Smother the eggplant with tomato, a tsp of minced garlic a few basil leaves and salt and pepper.

Add you next layer of vegetables.

Continue alternating vegetables with sauce, the top layer should be covered in sauce.

Place in a 180 oven for 40-60 minutes depending on how soft you like your vegetables.

Remove from the oven after 40 minutes and sprinkle with cheeses and bread crumbs.

Pop back in the oven for another 10 minutes until the top is beautiful and crisp.

Cut into sections and serve with a simple salad.

Enjoyed by vegetarians and carnivores alike!

Licked clean by a meat-eater!

I like this Recipe - 30
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I made this tonight. I really enjoyed it. Thank you:)
Oh I'm glad :) .
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