Thursday, 29 November 2012

Layered Vegetable Bake


You can make a lovely layered vegetable bake with your favourite vegetables. I just make sure to cook each layer before assembly. This way the final bake is just to heat and melt the cheese. It's like a vegetable lasagna but, without the noodles. You can also make one to eat and freeze one for a day when you don't feel like cooking. Just heat and serve

You will need:

Sauce

  • 1 can 796ml/28oz. tomatoes-whole or diced
  • 1 tbsp Italian seasoning spices
  • 1 tsp dry oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp tomato paste
  • 2 cloves garlic crushed
  • 3 tbsp olive oil
  • optional: a handful of fresh basil leaves
Layers
  • 2 cups grated Fontina
  • 1 cup grated Gruyere
  • 1/2 cup grated Parmesan
  • 1 eggplant
  • 1 cup breadcrumbs
  • 1 tbsp Italian Seasoning spices
  • 1/4 grated Parmesan cheese
  • 2 eggs
  • 1/2 cup flour 
  • grapeseed/vegetable oil for frying
  • 1/2 onion -chopped fine
  • 10 mushrooms- sliced
  • 2 cups spinach
  • 4 cloves garlic- chopped fine
  • 4 potatoes- boiled and sliced
  • 1 tsp fresh chopped rosemary
  • 2 cloves garlic -chopped fine
  • olive oil
  • salt/pepper

When you have an abundance of vegetables why not make a vegetable bake with layers of different flavours.


Step 1: make the sauce. This is an unbaked sauce quickly made in a blender. Add your canned tomatoes, spices and seasonings, tomato paste, garlic, olive oil and fresh basil. Set aside.


Step 2: put potatoes in cold water and heat on high to boil and cook potatoes.



Step 3: grate cheeses and mix together. Set aside.


Step 4: slice eggplant. Generously sprinkle salt all over eggplant and let sit 10 minutes to draw out any bitterness. Rinse and pat dry on paper towels.


Step 5: create a breading station. In one bowl whisk eggs. In a second bowl add flour and in last add breadcrumbs Italian seasoning and grated Parmesan. Dip eggplant in flour, then egg, than in breadcrumbs to coat.


Step 6: pan fry in a thin layer of  grapeseed or vegetable oil and drain on paper towels. Set aside.


Step 7: in a small pan fry onions for a few minutes to start to brown with salt and pepper. Once they  start to brown add sliced mushrooms and saute until they start to brown. Remove from heat and set aside.


Step 8: in a small pan saute garlic in a bit of olive oil cook for 1 minute then add spinach and cook another 2 minutes until spinach wilts and some water evaporates. Remove from heat and set aside.


layer with sauce on bottom


then egg plant 


a sprinkle of cheese


your spinach


the sliced potatoes and another sprinkle of cheese.


a bit more sauce to keep it moist


Top with cheese and breadcrumbs


Bake in a 375 degree F oven until the top is browned and bubbling. Approx 20-30 minutes.


Enjoy with a glass of wine and a nice cool salad. Now that is getting your vegetables!


























1 comment:

  1. OMG Hildi! This look SO delish...and I love that it is minus the pasta which I am often trying to avoid! I also LOVE your step by step pics...I am SUCH a visual person- I need the affirmation that I am doing it right!!
    OK- I want to try this as soon as my schedule slows down...I'll let you know how it goes! Keep 'em coming!!

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