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Vegan Chicken & Eggplant Casserole
8 vegan chicken patties (like Boca or Quorn)
1 large eggplant – sliced 1/4-1/2 inch slices & sprayed with cooking spray
24 ounce or more pasta sauce (I used Rao’s Spicy Arrabbiata) (my recipe for homemade is HERE)
12-16 ounces vegan mozzarella (at least half of it grated)
Basil for garnish
Make sauce – if you are using homemade.
Heat the oven to 350 degrees.
Grill the eggplant slices on both sides on a grill or in a grill pan.
Assembly instruction is not really important – as long as you have about 1/2 the sauce & 1/4 of the grated mozzarella left to top the casserole.
Layer 1/4 of the sauce in a casserole pan. Layer 4 chicken patties, all the eggplant & then about 1/2 the cheese. Top with another 1/4 of the sauce & the remaining 4 chicken patties. Top with the rest of the sauce & as much grated mozzarella as you like.
Bake for 30-45 minutes or until it is heated through & the cheese is melted.
Serve garnished with fresh chopped basil.