Layered Eggplant And Zucchini Casserole

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2 medium eggplants

1.5 medium zucchini, thinly sliced

2 cups leftover homemade chili OR pasta sauce

One 15-ounce 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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