This gives you the feel of a lasagna but is lighter as it has less cheese and no noodles. I got the original recipe from Martha but of course modified it to add a few extra veggies in :).
I hope that you enjoy it!
- Olive oil, for baking sheets
- 2 large eggs (can use egg replacer for a vegan version)
- ¾ cup plain dry breadcrumbs, more as needed
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Coarse salt and ground pepper
- 2 large eggplants (2½ pounds total), peeled and sliced into ½-inch rounds
- 6 cups (48 ounces) homemade or store-bought chunky tomato sauce
- 1 white onion, sliced
- 10 oz mushrooms, sliced (approximately 2 cups)
- 10 oz kale or spinach or combination of both
- 4 tablespoons basil, chopped
- 1½ cups shredded mozzarella or parmesan or a combination (can use non dairy cheese for a vegan version)
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Meanwhile, heat a small amount of oil in a pan, add onion and cook until fragrant. Add mushrooms and kale or spinach and cook until greens wilt. Set aside.
- One eggplant is done, spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then the mushroom mixture. Add 2 more cups of sauce. Repeat with remaining eggplant, sauce, then sprinkle with basil and mozzarella. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.