Vegan Italian Eggplant Layer

I once again looked into my fridge and found something that I needed to use in a pinch...eggplant! I began to think of ways I could use this crazy blackish purple thing and I also saw I had zucchini and mushrooms. That's when I decided to make a lasagna type dish and make a bean paste for the protein to replace the meat. Genius!

Here is the recipe for this easy and amazing dish:

Ingredients:

2 medium eggplants

1 large zucchini

2-3 cups chopped mushrooms of choice

Sauce:

1/2 small onion

2 cloves garlic

1 15 ounce can diced tomatoes lowest sodium

1 tsp oregano

1 tsp basil

1/4 tsp black pepper

1/2 tsp salt

Bean Filling:

1 15 ounce can great northern white beans, rinsed and drained

1 Tbsp nutritional yeast

1 tsp basil

1/2 tsp oregano

1/8 tsp cayenne

1/2 tsp salt

1-2 cups leaf spinach

Directions:

Peel the eggplants and cut into 1/4 inch slices. Pre-cook the slices until they are partially dehydrated: in the oven, place on a parchment paper lined baking sheet at 450 degrees until slices are shriveled but not brown or crispy

Slice the zucchini and mushrooms

While the eggplant is cooking prepare the sauce:

Saute the onion in a skilet until softened. Add the garlic and cook for another minute. Set aside

Put the tomatoes, onion blend and all sauce ingredients into the blender and blend until smooth. Set aside

Now place all of the bean filling ingredients into a food processor and process until smooth. 

Remove the eggplant immediately and place on a plate.   

Final cooking instructions:

Choose a glass casserole dish 11x7 or larger and grease with coconut oil or other non stick spray. Put a thin layer of sauce on the bottom, just enough to cover the bottom. 

Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 the bean filling over the eggplant and half of the zucchini and mushrooms over the filling. Drizzle lightly with sauce. Repeat with eggplant, filling, vegetable and sauce. Place the final layer of eggplant on top and pour the remaining sauce evenly to cover the eggplant. 

Bake uncovered for about 30 minutes.  Check to make sure the zucchini is soft and the sauce is thickened. Remove and allow to cool. Sprinkle with chopped parsley or vegan cheese if desired. 

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