Potato Eggplant Casserole

• 1 large eggplant
• 1 large potato
• 1 large onion
• 14 1/2 ounces diced tomatoes or 2 large tomatoes
• 2 tablespoons olive oil
• 12 ounces soy crumbles (soaked in boiling water) or 12 ounces textured soy protein (soaked in boiling water)
• 2 minced garlic cloves
• 2 tablespoons fresh oregano
• 2 tablespoons fresh basil
• 2 tablespoons fresh cilantro
• 1/4 cup fresh parsley
• 2 tablespoons fennel
• 3 cups crushed tomatoes
• 6 ounces fresh spinach
• 3 cups soy mozzarella cheese

1. Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
2. Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
3. In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
4. Salt and pepper to taste.
5. Cover and bake at 400 degrees for 30-40 minutes.

eggplant, potato, onion, tomatoes, olive oil, soy crumbles, garlic, fresh oregano, fresh basil, fresh cilantro, parsley, fennel, tomatoes, fresh spinach, soy mozzarella cheese

Taken from www.food.com/recipe/potato-eggplant-casserole-320559 (may not work)