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Eggplant "Non Parmesan" Casserole

by Vegan Version
(Philadelphia. PA)

Eggplant Casserole (adapted from my Grandmother's Eggplant Parmesan recipe)

Two eggplants
Marinara sauce (I make my own but you could use a jar sauce)
2-4 tablespoons nutritional yeast(my substitute for the Parmesan cheese)
1/2 cup (or more) olive oil for cooking eggplant
Salt

Preheat oven to 350 degrees.

Peel eggplants and cut into 1/4" thick slices. Place in a colander and sprinkle with salt. Let sit for about 15 minutes. Remove eggplant and pat until very dry with paper towels. Heat olive oil in a skillet and fry eggplant until golden brown. Remove from oil and place on a paper grocery bag to absorb any excess oil. Once all eggplant has been drained on the paper place into a 9x13 or 9x9 glass pan a layer of marinara sauce and sprinkle with nutritional yeast and salt (if desired) and finish with a layer of eggplant. Repeat until all of the eggplant has been used finishing with a marinara and nutritional yeast on top. Bake at 350 for 30-40 minutes until warmed through and bubbly.

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