Eggplant Lasagna

I can remember when I first stopped eating meat and dairy, how going out to eat was like visiting a foreign country where I did not speak the language.

Me: I’m vegan

Server: I’m sorry, what?

Me: Vegan…no meat or dairy

Server: Okaaaaaay, but cheese is okay, right? And eggs?  And meat doesn’t include fish, does it?  Is vegan the same as vegetarian?

Me: No, I don’t eat any of those.  I just want to order several sides, but I want them on the same plate.

Server: So do you want double portions since you don’t eat meat?

Me: No, but do you have any grains or maybe a sweet potato?

Server: Grains?

Me: Like quinoa?

Server: Keen-what?  We have regular potatoes…cooked in chicken broth and mashed with melted cheddar.  Can you eat those?

Me: Never mind…Can I have the Brussels sprouts but without the bacon?

Server: Um.  I don’t know if they can do that in the kitchen.  I’ll have to check.

Me:  Pretty sure sprouts are not grown with a bacon center, so we should be okay here.  Tell them to cook them, but just don’t put the bacon in the dish.

Server: Let me ask the chef.

But things have gotten better for the most part…except in my hometown, which I visited recently.  I’m pretty convinced they can’t cook there without using fourteen pounds of butter,  sixteen pounds of cheese, chicken broth, eggs and meat.  Vegetables are an afterthought.  Which is why I was excited when we went out to breakfast and there was an avocado spread on whole grain toast.  Score! The only thing that bothered me was the word “spread”.  Hmmmmmm.

Me:  What is an avocado spread?

Server:  Kind of like a guac.

Me: Is it spicy?

Server: No.  Well, not really.  I mean, there aren’t any jalapeños in it.

Me: Okay, I’ll try that.

Server:  Do you want it with the egg or the cheese?

Me: Neither.  I’m vegan.

Server: So no egg?

Me:  Nope.  No egg.

Server: Do you want cream or milk for your coffee?

Me: No thanks.  Still vegan – hasn’t changed in the last nanosecond.(although I restrained myself and used my inside the head voice for this)

So when breakfast arrived, she brought me my guac spread on toast….. guac spread so thinly that I almost needed an electron microscope to find it.  And by the way, it was spicy.

Ingredients:

• 1 large eggplant
• 3-4 large tomatoes
• 1/2 small onion
• 2 cloves garlic
• 1/4 cup olive oil
• 1 cup tightly packed basil
• 2 Tablespoons white balsamic vinegar (or other light vinegar)
• 1 cup ricotta cheese (either made from cashews or store bought)
• 1/2 cup parmesan cheese
• 1 cup mozarella cheese
• 2 Tablespoons fresh parsley, chopped
• sauce3 (either marinara or bolognese –try my recipe with lentils!)

Directions:

1. Slice the eggplant into thin slices (a little thicker than 1/4 inch).  Salt one side and place in a colander to drain for 15 minutes.  Flip over and salt the other side.  Allow to drain for 15 minutes.  Rinse and pat dry.
2. Meanwhile, combine the onion through the vinegar in a blender to make a pesto sauce.  Marinate the eggplant in the pesto for 1/2 an hour.
3. While the eggplant is marinating, slice the tomatoes into slightly thicker than 1/4 inch slices.  Also, line two sheet plans with foil.
4. Place the eggplant and tomato on the pans and broil under medium 3-4 minutes per side or until the tomatoes are blistered but not mushy and the eggplant is lightly golden but not crisp.  Remove from the oven and allow to cool.
5. While it is cooling, mix the ricotta, mozzarella parsley and parmesan.
6. In an 8×8 pan, place a layer of sauce of choice, then place several slices of eggplant on top.  No need to overlap, just place them next to each other.  Place a layer of tomatoes on top of the eggplant, covering any gaps between the eggplant.
7. Spread half of the  cheese mixture on top of the tomato layer and add another layer of sauce.  Repeat.
8. Place the remaining eggplant and tomato on top of the sauce and add some more sauce and more parmesan and/or mozzarella if desired.
9. Refrigerate if not cooking immediately.
10. When ready to eat, preheat the oven to 350 and bake the lasagna for 30-40 minutes until the cheese is toasted and the sauce is bubbling around the edges.  Remove from the oven and allow to sit 10-15 minutes before serving.

Enjoy!