To Veggie Casserole

Hello friends. Are you getting your daily dose of veggies? Well if not then this should do the trick

I made this for a good start to December. Eating all your veggies gives you the right to eat Christmas cookies by the handful, right? Don’t answer that.

Super simple and it made my apartment smell great. The smells combined with the sound of rainfall outside made it a super cozy hour of kitchen time.

Adapted from here



1 eggplant

1 zucchini

1 150z. can of white beans, drained and rinsed

2 cups of pasta sauce (see below for my homemade version) or if short on time you can use store bought

1/2 tsp. oregano

2 garlic cloves, minced

2 tbsp. evoo

1/2- 3/4 tsp. sea salt, to taste

1/2 cup cheese (I used hellim – a Turkish type of cheese) – mozzarella or parmesan would be great too

Homemade pasta sauce

2 tbsp. evoo

1 small onion, finely chopped

2 cloves of garlic

4 tomatoes, diced

1-2 tsp. red pepper flakes for a spicy kick

salt and pepper to taste

1/4-1/2 cup fresh parsley, chopped


Preheat oven to 450F. Peel the eggplants and cut into 1/4-inch slices. Lay on a lined baking sheet and pre-cook eggplant only for about 15 minutes, or until shrivelled. Remove from oven and cool.  While the eggplant is cooking, slice the zucchini and set aside. Now prepare your bean filling, by processing the drained beans, herbs, salt, garlic, and evoo in a food processor until smooth. If you don’t have a food processor (like me) then heat the ingredients on the stove top and smash with a fork. Heating it makes the beans a little more tender. Grate your cheese if need be. Gather the eggplant, zucchini, sauce, cheese and bean filling and get ready to layer your casserole.

Preheat oven to 425. Prepare in 9×9 casserole dish. Put a thin layer of sauce in the bottom of the dish as shown below. Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 of the bean filling over the eggplant, and put half of the zucchini on top. Add 1/4 cup layer of cheese. Add a layer of the sauce. Repeat eggplant, bean filling, zucchini, and sauce. Place the final layer of eggplant over the top and pour the remaining sauce evenly over top, spreading with a spoon.Top with the remaining cheese.


Bake for about 40 minutes at 425F. Once zucchini is cooked remove from oven and allow to cool for about 5-10 minutes before serving.

Makes 4-6 servings.


Cheers from my Turkish Kitchen

Toaster oven approved


2 thoughts on “To Veggie Casserole

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