Eggplant Stacks

This is a vegan, gluten-free lasagna-like recipe that will leave your house smelling like pizza.

Ingredients፨

• 1 Red Onion
• 3 Carrots
• 1lb Mushrooms
• 4 Cloves Garlic
• 3 Tbsp Oregano
• 1 Tsp Rosemary
• 1 Tsp Thyme
• 3 Tbsp Salt
• 6 Cups (2 Jars) Marinara Sauce
• 1 Cup TVP
• 2 Large Eggplants
• Nutritional Yeast

Instructions፨

First, dice the onion, carrots, and mushroom. Saute on medium until mostly dry, about 10 minutes. While that is cooking, peel the skin off the eggplant and slice lengthwise into thin sheets - about ¹⁄₄”. Use a steady hand - or mandolin if you dare.

Once the vegetables are dry and beginning to stick, add the spices and let them wake up for 30 seconds. Then, do the same for the garlic. Reserve 1 cup of sauce, then add the remaining sauce and TVP and cook for 5 minutes for the TVP to hydrate and the flavors to come together. Set this quickie “bolognese” aside to assemble.

In an oiled 9”x9” dish, add the reserved red sauce to the bottom. Then, stack layers in the following order:

• Eggplant slices
• Bolognese sauce
• 2 Tbsp. Nutritional yeast

On each layer, try your best to cover the full pan. For the eggplant, fill the gaps with smaller slices. And yes, that’s a lot of nooch; indeed, it’s 2 tbsp on each layer, so at least 10 Tbsp total. Make sure that the top layer is the bolognese sauce & nutritional yeast.

Finally, bake covered on 400F for 1 hour.