Eggplant Potato Casserole with Cabbage

Eggplant Potato Casserole with Cabbage

                                Eggplant Potato Casserole with Cabbage.

Eggplant Potato Casserole with CabbageMy Eggplant Potato Casserole with Cabbage is a simple to assemble casserole that is a perfect vegetarian dish for the upcoming holidays! The nutritious organic vegetables are layered between four different cheeses and seasoned with organic dried herbs and veggie pepper, then topped with a savory arugula pesto! My Eggplant Potato Casserole with Cabbage is a stand alone vegetarian entrée, a showpiece holiday casserole and the ultimate nutritious comfort food for winter!

1 jar organic tomato pasta sauce

1 organic eggplant, thinly sliced 

1 organic onion, thinly sliced

2 organic potatoes, thinly sliced

1 cup organic shredded cabbage

3/4-1 cup raw cottage cheese

1/2 cup shredded parmesan cheese

1/2 cup shredded hard goat cheese

1/2 cup shredded mozzarella cheese

2 teaspoons dried Italian herb blend

1 teaspoon dried organic oregano

1 teaspoon ground veggie pepper, Frontier

3/4-1 cup arugula or basil pesto

Preheat oven to 350 degrees Fahrenheit 

Now prep the eggplant: sprinkle salt over the slices and let rest for 30 minutes or more, then blot to remove excess water

In a casserole dish, layer the sauce, vegetables and cheeses alternately

Sprinkling each layer with dried herbs and veggie pepper

Start with the tomato sauce and end with the the tomato sauce, pesto, parmesan and mozzarella

With a sharp knife, make cuts into the top of the casserole

Cover with foil and bake for 1+ hours until vegetables are cooked through

Remove the foil and bake for another 30 minutes until the top is bubbly and browned

Remove from oven and let the casserole rest for a bit

Serve with a fresh salad on its own or use as a holiday casserole; just enjoy this super delicious and nutritious comfort food!

Visit us often and buy the Simply Natural Gourmet Cookbook!

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