Eggplant Lasagna Medley

A scrumptious medley using two variations of tender baby eggplant and three delicious types of mushrooms makes this dish quick and easy to prepare.








Eggplant Lasagna Medley
1 baby white eggplant
1 baby graffiti eggplant
2 cups mushroom mix (I used baby bella, shiitake, oyster)

Marinara
1/2 red bell pepper
2 tomatoes
1/2  cup sun dried tomatoes (soaked and chopped)
1/2 zucchini
2 Tbsp olive oil
1/2  tsp sea salt
1 clove garlic, crushed
pinch cayenne
1 tsp oregano, dried
salt and pepper to taste
basil, fresh
parsley, fresh
black olives, sun dried (opt)
1/2 avocado

Cheese

1 cups cashews 
2 Tbsp pine nuts
1 cup macadamia nuts (or your own variation)
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp Italian herbs
1 clove garlic, crushed
1/4  cup water (as needed)
sea salt

Mushrooms- mariate in olive oil and nama shoyu

Eggplant - Peel and then slice thin lengthwise by hand with peeler or use mandoline -----

Soak in warm salt water for 2 hours - Rinse and drain

Marinara
In food processor blend all ingredients until creamy

Cheese
In food processor, mix all ingredients until creamy. Use as little water
as possible to mix.

Assembly
In a glass baking dish spread a layer of marinara sauce
Layer eggplant, be sure to overlap
Spread a layer of cheese  (use an offset spatula or fingers!)
Layer 1/2 mushroom mix over cheese
Layer eggplant over mushrooms (overlap slices - if there is extra, add a
few slices across middle and around edges, going in opposite direction)
Layer cheese as before
Spread marinara sauce over cheese
Chop remaining mushrooms in smaller pieces and sprinkle over top.
Sprinkle chopped fresh basil or parsley over top
Salt and pepper to taste
Dehydrate at 110 degrees for 1-2 hours.

Serves 4

Serve with spiralized zucchini and marinara sauce. (You can purchase a Spiralizer for this, or hand cut zucchini noodles). 

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