Eggplant Lasagna
Serves 6-8
Time 1 hour
Ingredients
Directions
1 big eggplant or 2 small ones 1 tbsp avocado or olive oil ½ lb meatless ground meat 1 carrot, diced 5 mushrooms, diced Mozzarella, sub vegan if preferred Tomato sauce Salt and pepper to taste Can of corn or fresh corn ½ or 1 bell pepper of choice, diced ¼ cup onion, diced
1. Preheat oven to 350° F. 2. Slice the eggplant vertically, 1-2 inches thick. Spread in a baking sheet and brush with olive oil (don’t over do it) with a pinch of salt and pepper on each side. Bake for 5-7 minutes. 3. Meanwhile, heat up oil in your pan. Sautee the meatless ground meat. Add carrots, mushrooms, onion, bell pepper, salt, and pepper. Add tomato sauce. 4. In a deep glass baking dish, layer, eggplants, sauce mixture, and torn/shredded mozzarella until out of ingredients. Top with sauce and mozzarella. 5. Bake for 25-35 minutes, or until cooked with toasted cheese.
Submitted by Angelica Rodriguez
Pg. 28
