Veggie Casserole
Serves 4


Ingredients (I never really measure anything, so feel free to adjust the amounts how you see fit!)


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2 Tablespoons extra virgin olive oil
2 Tablespoons butter
Salt
Black pepper
1 small eggplant (or half of a large one), sliced
1 small onion, diced
1 medium carrot, finely diced
1 small red bell pepper, cut into strips
12 mushrooms, sliced. (I like to use a combination of white button mushrooms and “wild” mushrooms)
1 small bunch fresh spinach
1 Cup homemade marinara sauce* (or your favorite jarred sauce)
1 Cup shredded mozzarella cheese
3 large flour tortillas (I prefer to use the uncooked version, and brown them in a pan right before using)
2 small green onions, sliced
1 small handful fresh basil, chopped

Directions:

1. Salt the eggplant slices to draw out excess water. Let sit for a few minutes while you chop the rest of the ingredients

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2. Chop up all vegetables
3. Pat the eggplant dry and cut into small cubes
4. In a large skillet over medium-high heat, melt butter and olive oil. Add all vegetables except the spinach

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5. Sautee for about 10 minutes, or until veggies are tender and browned
6. Add salt and pepper to taste
7. Remove from heat and stir in spinach

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8. In a casserole dish, layer:

Tortilla

Sauteed veggie mixture

Marinara sauce

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9. Repeat layering sequence, placing the third tortilla on top
10. Top with mozzarella cheese

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11. Bake in 350 degree oven for 10-15 minutes. Broil during the last minute to brown the cheese
12. Top with basil and green onions to serve
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*See “Homemade Marinara Sauce” recipe