Moussaka-Inspired Eggplant Casserole

Photo Cred: May I Have that Recipe

Ingredients:

* Small globe eggplant

* 1 1/2 zucchini or yellow squash

* 1 sweet onion

* 2 stalks celery

* 1 medium carrot (I love organic rainbow carrots)

* 1 green pepper

* 1 container baked tofu

* 2 14 oz cans of diced tomatoes

* 3 cloves of Garlic, minced

* 2 teaspoons of Oregano Leaves, dried

* 2 teaspoons of Mint Leaves, dried

* 2 teaspoons of Cinnamon, ground

* 2 teaspoons of Thyme

* 2 teaspoons of Salt

* 1 teaspoon of Black Pepper, ground

* 3 tablespoons of Tomato Paste

* 2-3 oz of Feta

* ½ cup of Mozzarella Cheese, shredded

* Handful of basil, thinly sliced

Directions:

1. Preheat your oven to 375 F

2. Peel and slice eggplant lengthwise into 1/8-in.-thick slices and lightly salt them to bring out some of the moisture. (Mandoline slicers are an extremely handy tool for thinly slicing lots of veggies!)

3. Line baking pan with parchment paper for easy clean-up. Then place eggplant slices on the pan in a single layer. Drizzle a little olive oil on each one and add a dash of pepper and a little more salt

4. Bake eggplant for 15 mins. or until you see that it's soft and lightly browned

5. Meanwhile, slice zucchini/squash in about 1/4 in. rounds, dice onion and celery

6. Cut carrot lengthwise and then dice into bite-size chunks.

7. Turn stovetop to medium-high. In a deep medium-large skillet, add 2 T of neutral oil to Wait until it has heated up and add onion, carrot, celery. Let them get soft together. (5-7 mins)

8. Move them to the side of the pan and add zucchini/squash and allow them to get soft and pull them all out in place in a bowl. Keep skillet out.

9. By this time, eggplant should be done and you can take it out and let it cool.

10. Turn stovetop heat to medium-high, in the skillet add diced tomatoes, garlic, oregano, mint, cinnamon, thyme, salt, pepper, and tomato paste. Stir all together and let steam rise and wait until you smell aromas.

11. Add the veggies and add baked tofu crumbles into the pan, let meld.

12. Crumble 2-3 oz of feta

13. Add one layer of eggplant, then sprinkle 1/4 c of mozzarella cheese

14. Add 2nd layer of eggplant and top with the remainder of cheese. Put lid on skillet and let cheese melt and take of heat.

15. To plate, use a spatula and sprinkle oregano, thinly chopped basil and drizzle olive oil on top