2 large egg plants cut into planks
Salt (liberal amount)
1/2 large onion minced
3 medium carrots chopped
1 medium zucchini chopped
1/2 mushrooms chopped
2 cloves garlic minced
1 bag Morningstar crumbles
1 1/2 cups baby spinach leaves
2 large cans crushed tomatoes
Salt and pepper to taste
1 teaspoon dried oregano
1 tablespoon dried basil
1 cup ricotta cheese
1/2 cup DiGornio 3 cheese blend
1 egg beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil
1 multi grain baguette
1clove garlic
Slice the egg plant into planks. Layer them into a baking dish salting liberally and placing paper towels between the layers. Place a heavy pot on top of them filled with food cans. Let this sit for 1 hour. Add the onion, carrots and zucchini to a large heavy bottom skillet. Drizzle with olive oil. Salt and pepper to taste. Add the mushrooms and garlic. Add the Morningstar crumbles, let this cook for a few minutes. Add the spinach and let that wilt down. Add the two cans of tomatoes with the oregano and basil. Season to taste with salt and pepper. Let this simmer for 15-20 minutes. Remove the egg plant from the paper towels and rinse off the salt. Pat dry and set aside. Beat the egg in a medium mixing bowl. Add the cheese, salt pepper and herbs. Combine well. Brown all of the pieces of egg plant on both sides. Ladle some sauce on the bottom of a a 13x9 inch baking dish. Add a layer of the egg plant a layer of the cheese mixture a layer of mozzarella and provolone slices. And continue to layer the ingredients in the same order. Sprinkle the rest of the three cheese blend on top and place in a 400 degree oven for 30 minutes or until golden brown and bubbly. Slice the baguette into rounds and place them on a bling sheet in the oven. For 20 minutes. Once it's toasted rub the bread with the garlic. For more on this recipe or any others please email me at alesia.leach@gmail.com
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