Original:

http://allrecipes.com/recipe/13959/eggplant-and-zucchini-casserole/
I just cooked up one cup of quinoa instead of the breadcrumbs.  
Sarah Pierce

Kelly's version:

Preheat oven to 400F

1 large eggplant, diced

5 small or 2 largish zucchini, diced

2 15oz cans diced tomatoes (1 plain, 1 fire-roasted w/ jalapeno)

1 tsp Italian seasoning

1 tsp dried thyme

1/4 tsp truffle salt

1/2 tsp fresh ground pepper

1 cup hemp hearts (or substitute your favorite protein)

2 cups shredded cheese (4 cheese Mexican, Parm-Reg, whatever)

Spray a 9x13” pan with olive oil, layer half the veggies in the bottom, top with half the hemp hearts, then half the cheese.  Repeat.  Cover with foil, and bake for 30 minutes.  Remove foil, add more cheese if desired, and brown in the oven uncovered for another 10 minutes.

Other variations (comments from others):

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This recipe was great!! I prepared it the first time for guests and they really enjoyed it. I also added some Asian spices, garam masala and ground cumin.

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Great casserole! I only give it 4 stars because I changed it a little. I also used fresh basil, parmesan cheese and mozzarella instead of colby. Great idea though! The vegetables taste great together!

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