Eggplant Potato Casserole with Cabbage.
My 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!
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