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
Optional: ¼ Monteray jack cheese, tomato chunks
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.
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