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Edible Organic Green Tea Eggplant Lasagna

Edible Organic Green Tea Eggplant Lasagna “no pasta”

Ease of Preparation: Easy
Preparation Time: 15 minutes
Cook Time: 30 – 45 minutes
Yield: 6 servings


3 medium eggplants
3 Tbsp Olive Oil
1 tsp edible organic green tea leaves (finely chopped)
1 onion (sliced thinly)
2 cloves garlic (minced)
1 box silken tofu firm (drained & crumble)
1 (15 oz) bottle marinara sauce
¼ cup Soy Cheese
¼ cup grated soy parmesan
2 tsp chopped parsley
½ tsp black pepper
½ tsp salt
½ tsp nutmeg
2 cups Mushroom slices

¼ Monteray jack cheese, tomato chunks

Edible Organic Green Tea Eggplant Lasagna

Edible Organic Green Tea Eggplant Lasagna

Photo courtesy of Robyn Lee


Preheat oven to 350 degrees F.
In large 13 by 9 baking dish, lightly spray bottom and sides of pan.  Cut and wash eggplant into ¼ inch thick slices, keep in water until ready to use.
In saucepan add marinara sauce, nutmeg, salt, pepper, edible organic green tea leaves, onion, garlic, parsley and bring to just a simmer on medium heat, turn off and remove from heat.
Assemble lasagna:-  Layer bottom of baking pan with slices of eggplant close together almost slight overlap, top with marinara mixture then mushroom, then sprinkle tofu, and 1/3 of soy cheese.  Repeat for second layer and final layer.  On final layer add Monteray cheese and tomato if using; if not using then final layer should be topped off with soy parmesan.

Bake for about 45 minutes or until eggplant is fork tender.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution “Republished with permission from EatGreenTea.com, the original edible green tea.”

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