Eggplant and Zucchini Bake

Slice eggplant and zucchini, then layer them in a baking dish with the sauce. Bake until the vegetables are tender. This can be a great side dish or a main course when paired with a protein source like lentils or chickpeas.

Ingredients:

• 1 large eggplant, sliced into 1/2 inch rounds

• 2 medium zucchinis, sliced into 1/2 inch rounds

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 cup "The Saucy Bean Stir-Fry Sauce"

• 1 cup grated vegan mozzarella cheese (optional)

• 1/4 cup fresh basil, chopped

• 2 tablespoons breadcrumbs (gluten-free if necessary)

Instructions:

1. Preheat the Oven and Prepare Vegetables:

• Preheat the oven to 375°F (190°C).

• Arrange the eggplant and zucchini slices in a single layer on baking sheets. Brush both sides with olive oil and season with salt and pepper.

• Roast the vegetables in the oven for 15-20 minutes, or until they are just tender. Remove from the oven and set aside.

1. Assemble the Bake:

• In a baking dish, spread a thin layer of "The Saucy Bean Stir-Fry Sauce" on the bottom.

• Layer half of the eggplant and zucchini slices over the sauce.

• Spread another layer of sauce over the vegetables, and sprinkle with half of the grated vegan mozzarella.

• Repeat the layers with the remaining vegetables, sauce, and cheese.

1. Bake:

• Sprinkle the top with breadcrumbs for a crispy finish.

• Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

1. Serve:

• Let the bake rest for a few minutes before serving.

• Garnish with fresh basil and additional "The Saucy Bean Stir-Fry Sauce" if desired.