Gratin Portuguese Tomato Casserole
A flavorful and colorful casserole perfect for a hearty vegan meal. This dish combines the richness of the gratin with the freshness of tomatoes and the elegance of a perfectly baked casserole.
Ingredients
- ●2 medium portuguese eggplantsliced into 1/4-inch thick rounds
- ●1 cup gratin cheese substitute (vegan)such as tofu cream or soy cheese
- ●1 pint fresh tomatoes (cherry or grape)halved
- ●1 large onionthinly sliced
- ●3 cloves garlicminced
- ●1/4 cup olive oildivided
- ●to taste salt
- ●to taste black pepper
- ●1/4 cup fresh parsleychopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
In a separate bowl, combine the sliced eggplant and halved tomatoes. Toss with the remaining 2 tablespoons of olive oil and season with salt and pepper.
- 5
In a 9x13 inch baking dish, create a layer of the eggplant and tomato mixture. Top with a layer of the cooked onion and garlic mixture.
- 6
Repeat the layering process until all ingredients are used, ending with a layer of the eggplant and tomato mixture on top.
- 7
Sprinkle the vegan gratin cheese substitute evenly over the top layer.
- 8
Bake for 35-40 minutes, or until the casserole is hot and the cheese is melted and golden brown.
- 9
Remove from the oven and sprinkle with chopped fresh parsley, if desired.
- 10
Serve hot and enjoy!