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Layered Eggplant and Zucchini Casserole

kept byAndrea_Sam
recipe byOh She Glows

2 medium eggplants
1.5 medium zucchini, thinly sliced
2 cups leftover homemade chili OR pasta sauce
1 15oz can navy (great northern) beans, drained and rinsed
1/2 tablespoon nutritional yeast (optional)
1 teaspoon basil
1/2 teaspoon oregano
2 garlic cloves, minced
1 cup spinach (optional)
2 tbsp extra virgin olive oil
1/2-3/4 teaspoon sea salt, to taste
Vegan parmesan cheese, for garnish



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