Eggplant Mushroom Casserole with White Bean Sauce
- 1 large eggplant
- 1 1/2 cups organic red pasta sauce
- 2 1/2 cups sliced white mushrooms (1 package)
- 1 15-ounce can Great Northern Beans
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1 1/2 Tbsp nutritional yeast
- 1 cup spinach, firmly packed
- 1 tsp dried chives
- 1/4 tsp salt
- 1/4 tsp cayenne pepper, optional
Preheat oven to 400-degrees Fahrenheit.
Peel the eggplant and slice it into 1/4-inch slices. Place the slices in a single layer on a baking sheet lined with parchment paper and sprinkle the slices with salt. Place the eggplant in the oven and bake until the slices are partially dehydrated and slightly browned for about 15 minutes. When done, remove from the oven and then turn the oven to 425-degrees.
Meanwhile, make the bean sauce by putting the sauce ingredients in a blender or food processor and process until fully blended.
Grease a casserole dish with oil and pour a thin, even layer of red pasta sauce into the dish. Place half of the eggplant slices in a single layer on the sauce. Next, spread half of the bean sauce over the eggplant slices. Place half of the mushroom slices on top of the bean sauce.
Add another thin layer of red sauce, followed by the rest of the eggplant slices, bean sauce, and mushrooms and top with a final layer of red sauce.
Bake uncovered at 425-degrees until fully cooked, about 20 to 25 minutes.