Exploits of a Vegan Wannabe

Eggplant is abundant right now in our markets. There are skinny ones and buxom ones and some right in between. Last week I wanted to use one of the eggplant we had but had no idea what to do with it. I started slicing it and just decided to wing it.  This is what I came up with.

Eggplant Lasagna

By: S. Duquet

Ingredients

25.5 oz Jar of marinara sauce

1/2 C Italian bread crumbs

1 medium sized eggplant sliced thin

Ricotta Filling

2 C raw  kale chopped

2 Tbsp Nutritional Yeast

4-5 Tbsp water

1 C x-firm tofu drained and pressed between a towel to remove the excess water

1/2 tsp liquid aminos

Make it happen

~Preheat oven to 350 degrees F.

~Put ricotta ingredients into  food processor and pulse until you reach a ricotta like texture

~In a 1 1/2 qt or 2 qt casserole dish layer marinara, eggplant, ricotta and bread crumbs several times until you run out of eggplant. In the final layer, top with marinara then sprinkle bread crumbs and bake covered for 50 minutes, then uncovered for 10. Let stand for 5 minutes then serve.

The fun thing about this recipe is that you can add really anything you want to the ricotta mixture. Spinach, carrots, roasted garlic…..the kale disappeared into the robust flavors of the eggplant and marinara which makes this a wonderful dish to load up on the greens. Even though I had very few ingredients on hand, I was still able to eek out a delicious dish but imagine how amazing it would be with fresh basil, parsley or roasted red peppers.  You can experiment with this dish and I love that.

This meal is incredibly easy to create and can be whipped up ahead of time and baked when you are ready. Convenience and flavor, right on.

Have a delicious day.

Tags: Eggplant lasagna, going veg, Meatless Monday recipe, plant based diet, plant strong, trying vegetarian, vegan, vegan challenge, vegan entree, vegan experience, vegan italian food, vegan lasagna, vegan recipe, vegan transition, vegan wannabe, vegetarian entree, vegetarian recipe, vegetarian transition