Layered White Bean and Vegetable Bake

Do you ever have leftover half eaten vegetables in your fridge that you have no idea what to do with?  I threw this little veggie bake together after scowling through my fridge/panty and not finding much inspiration.  

I just grabbed an oval pyrex dish and started layering slices of my leftover veggies:  eggplant, red onion, tomatoes, spinach, and white cannellini beans.  I was able to fit about two layers of each in my pyrex.  Then I topped the layered concoction with a some parmesan for a little indulgence.

Day 1:  I served the veggie bake with toasted pita bread (as pictured)

Day 2: I topped with a couple sunny-side up eggs 

It was a pretty delicious and healthy way to eat my leftover veggies.  See my recipe following the break below.

Layered White Bean and Vegetable Bake

Serves 2

Ingredients:

1/2 Medium Size Eggplant sliced in 1/4" thick slices

1 - 2 Hothouse Tomatoes sliced into 1/4" thick slices

1/2 Red Onion sliced into 1/4" thick slices

Couple Big Handfuls of Spinach

1 Can Cannellini Bean rinsed

Extra Virgin Olive Oil

Salt

Pepper

Herbs de Provence - couple pinches

Parmesan

Directions:

Preheat oven to 375˚F.  Using a medium size pyrex dish start layering your veggies (my layers proceeded as follows:  eggplant, onion, tomato, spinach, then beans).  After each layer add some extra Virgin olive oil, salt, and pepper.  Only after the bean layer add a pinch of Herbs de Provence.  After two layers of each your dish should be quite full.  Grate on some parmesan cheese and bake for about 40 - 45 minutes or until cooked through.  Serve with a couple of sunny side up eggs or toasted/salted pita bread.  I also ate mine with hot sauce, fyi.