Pesto, Egg Plant Lasagna

This is a great vegetarian option that will open a new world of vegetables!

1 medium egg plant sliced
1 medium onion minced
1 bag veggie crumbles
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 cp chicken stock
2 tablespoons olive oil
Salt and pepper to taste

2 small packages of fresh basil
1 small package of fresh mint
1/2 large bag of spinach
1/2 cup toasted walnuts
1/2 cup
1/4 cup olive oil
Salt and pepper to taste

2 cups mozzarella cheese shredded

Take the slices of egg plant and sprinkle them with salt, layering them between paper towels. Place something heavy on top of the layers. Let this sit for at least 30 minutes. This is called weeping. In a food processor combine the herbs, spinach, garlic and walnuts. Pulse until well blended. Slowly stream in the olive oil until smooth and creamy. Add the salt and pepper pulse a few more times then set aside. In a large, heavy bottom skillet over medium heat, add the olive oil and onions. Let the onions cook for 5 minutes then add the veggie crumbles, salt and pepper and dried herbs. Let this cook for another 5 minutes then add in the tomato paste. Let this cook for another 2-3 minutes then stir in the chicken stock. Let this simmer until it reduces and creates a thick sauce. Rinse the egg plant off and pat dry.drizzle with olive oil and place on the counter top grill. Layer the pesto, egg plant, sauce and cheese in your desired order then place in a 375 degree oven for 30-35 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com