• 2 medium eggplants, peeled
• 1.5 medium zucchini or so, thinly sliced
• a jar or 3 cups of good tomato sauce (no sugar added!)
• a can of navy (they’re actually white) beans, drained and rinsed
• 1/2 cup or so chopped fresh basil (or 1 tsp dried)
• a tablespoon or so of chopped, fresh oregano (or 1/2 tsp dried)
• 2 garlic cloves, minced
• 1 cup spinach or other green leaves like chard or kale, chopped
• 2 tbsp extra virgin olive oil
• salt and pepper, to taste
Preheat oven to 450F. Slice the eggplants into 1/4-inch slices and lay them in a single layer on a two lined baking sheets. Bake them for about 15 minutes, or until they look smaller and dried out. Remove from the oven and cool. While the eggplant is cooking, slice the zucchini and set it aside. Now prepare your bean filling: in a cuisinart, process the drained beans, herbs, salt, garlic, and olive oil in a food processor until smooth. Now get ready to layer your casserole.
Lower the oven to 425. Grease a mid-sized deep casserole dish with a little oil. Put a thin layer of sauce in the bottom of the dish, then arrange 1/3 of the eggplant slices over the sauce, overlapping a little is fine. Spread 1/2 of the bean filling over the eggplant (it’s thick, so use your fingers if you need to), and then put half of the zucchini on top. Add a layer of the sauce. Repeat eggplant, bean filling, zucchini, and sauce. Place the final layer of eggplant over the top and pour the remaining sauce evenly over top.
Bake for about 40 minutes, until it’s browned and bubbly. Then remove it from the oven and cool for about 5-10 minutes before serving. Makes 4-6 servings, and is a great leftover, too.