This recipe hails from Dr. Neal Barnard's informative book, "The Cancer Survivor's Guide". Before life became digitized, I used these books with class participants for years. The info in his work follows our Food for Life series for Cancer prevention and survival. Great science and tasty, healthy recipes!
- 1 large eggplant
- 3 1/2 cups bottled marinara sauce or prepare your own simple marinara
- 1 1/2 cups water
- 1 large onion, diced
- 4 lbs chopped fresh spinach or 2 packages (10 oz) each frozen chopped spinach, thawed
- 2 tsps dried basil or use 5 tsps chopped fresh basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1/2 cup whole wheat flour
- 1 tsps soy sauce
- 3 garlic cloves, minced
- 4 cups sliced mushrooms
- 1 tsp dried thyme
- 1/4 tsp ground black pepper
Preheat oven to 375. Lightly mist baking sheet with vegetable oil spray.
Cut eggplant into 1/4 inch thick slices and arrange them in a single layer on the prepared baking sheet. Bake for 20 minutes, turn the slices over, and bake for 15 minutes longer. The eggplant should be tender when pierced with a fork. Removed from ther oven and lower the oven temp to 350 degrees.
Spread half the marinara sauce in a 9 inch casserole or baking dish and arrange half of the eggplant slices over it.
Heat 1/2 cup of the water in a large nonstick skillet. Add the onion and cook and stir over high heat until all of the liquid has evaporated. Add another 1/4 cup of the water and stir to loosen any stuck bits of onion Continue to cook and stir until all of the liquid evaporates again. Repeat this process 2 more times.
Lower the heat to medium and add the spinach, basil, oregano, salt, garlic powder, and nutmeg. Cook for about 3 minutes, stirring often, until the spinach is hot. Stir in the flour and cook for 2 minutes longer, stirring constantly. Spread half of the spinach mixture evenly over the eggplant slices.
Heat the remaining 1/4 cup of water and the optional soy sauce in a large nonstick skillet. Add the garlic and cook and stir for 1 minute. Add the mushrooms, thyme, and pepper. Cook for about 5 minutes over medium heat, stirring often, until the mushrooms are tender. Carefully spread the mushroom mixture over the spinach.
Aarrange the remaining eggplant slices over the mushroom mixture and spread the remaining spinach over the eggplant. Pour the remaining marinara sauce on top.
Bake uncovered for about 40 minutes, or until heated through.
(For folks still trying plant based foods but desire ingredients from other lasagna's, you can add some non-dairy mozzarella cheese in between the layers and on top of he sauce.
Enjoy!!