Just a few simple ingredients to serve up a casserole which is low in fat, high in protein and fully vegan!
Total Time
45min
4.0
1 Rating
Author: The Fit Mediterranean
Servings:
1
Ingredients
•
1
oz
Gluten-Free Pasta
or Other Low-Carb Pasta
•
1
Medium
Eggplant
•
2
cloves
Small
Garlic
•
2
Tbsp
Extra-Virgin Olive Oil
•
1
tsp
Dried Oregano
•
8
Tomatoes on the Vine
•
1/2
cup
Vegan Cheese
•
2
Tbsp
Nutritional Yeast
or Grated Vegan Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat your oven to 390 degrees (200 degrees C).
2.
Dice up the Eggplant (1).
3.
In a skillet heat up Extra-Virgin Olive Oil (2 Tbsp) and Garlic (2 cloves). Cook on medium until garlic cloves get a nice golden color.
4.
Remove the garlic and add the diced eggplant. Cook on medium-high until eggplant are golden in color, about 10-12 minutes.
5.
Cut Tomatoes on the Vine (8) in halves and add them to the skillet. Season with Salt (to taste), Ground Black Pepper (to taste), and Dried Oregano (1 tsp). Cook on medium until tomatoes release their water and soften up.
6.
Remove 1/3 of the sauce and keep the remaining 2/3 in the skillet.
7.
Cook Gluten-Free Pasta (1 oz) in salted, boiling water according to package directions. Drain.
8.
Add the pasta to the pot and sauté it in the skillet together with 2/3 of the sauce. Mix it with Vegan Cheese (1.5 oz).
9.
Transfer into a baking dish, grate some Nutritional Yeast (2 Tbsp) if you prefer. Cover with the remaining 1/3 of sauce and Vegan Cheese (0.5 oz).
10.
Bake in preheated oven for about 15 minutes or until a nice crust forms on top.
11.
Let the pasta settle for 10 minutes, then serve it up and enjoy!
Nutrition Per Serving
CALORIES
522
FAT
48.2 g
PROTEIN
12.9 g
CARBS
66.1 g
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