Eggplant Lasagna Medley

A scrumptious medley using two variations of tender baby eggplant and three delicious types of mushrooms makes this dish quick and easy to prepare. It's very reminiscent of cooked food, and nice to gently warm on a cold winter day.










Eggplant Lasagna Medley
1 baby white eggplant
1 baby graffiti eggplant
2 cups mushroom mix (I used baby bella, shiitake, oyster)

Marinara
1/2 red bell pepper
2 tomatoes
1/2  cup sun dried tomatoes (soaked and chopped)
1/2 zucchini
2 Tbsp olive oil
1/2  tsp sea salt
1 clove garlic, crushed
pinch cayenne
1 tsp oregano, dried
salt and pepper to taste
basil, fresh
parsley, fresh
black olives, sun dried (opt)
1/2 avocado

Cheese

1 cups cashews 
2 Tbsp pine nuts
1 cup macadamia nuts (or your own variation)
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp Italian herbs
1 clove garlic, crushed
1/4  cup water (as needed)
sea salt

Mushrooms- marinate in olive oil and nama shoyu

Eggplant - Peel and then slice thin lengthwise by hand with peeler or use mandolin. Soak in warm salt water for 2 hours - Rinse and drain

Marinara
In food processor blend all ingredients until creamy

Cheese
In food processor, mix all ingredients until creamy. Use as little water
as possible to mix.

Assembly
In a glass baking dish spread a layer of marinara sauce.
Layer eggplant, be sure to overlap
Spread a layer of cheese.
Layer 1/2 mushroom mix over cheese
Layer eggplant over mushrooms (overlap slices - if there is extra, add a few slices across middle and around edges, going in opposite direction)
Add another layer of cheese.
Add a layer of marinara.
Chop remaining mushrooms into smaller pieces and garnish dish. Add chopped parsley and/or basil.
Salt and pepper to taste
Dehydrate at 110 degrees for 1-2 hours.

Serves 4

Serve with spiralized zucchini and marinara sauce. (You can purchase a Spiralizer for this, or hand cut zucchini noodles).

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