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Eggplant Lasagna (Janet) |  Vegetable Day

  • 2 large eggplants, sliced about 1/2" thick the long way
  • 2 lb. bag fresh raw spinach
  • package of fresh mushrooms, sliced
  • 2 large white onions - cut the ends off, cut in 1/2 top to bottom, lay on side and slice into
  • slices that will be half circles
  • legal vegetable broth
  • 28 oz. can crushed or petit diced tomatoes - be sure to read ingredients
  • oregano, basil, garlic, sweetener (optional)
  • There are several parts: making the sauce, making the caramelized onions, making the spinach/mushroom layer, baking the sliced eggplant, and the assembly. You can make the sauce, spinach/mushrooms and caramelized onions the day before just so you are not cooking for so many hours. You also must weigh all the veggies before cooking. Add the weights together and add the 28 oz. tomatoes too.
  • The weight usually comes to about 6 -10 lbs. When Janet makes the entire 'lasagna" she cuts it into 10 or 12 portions so each is 3/4 lb. or whatever it comes to.
  • Spray cookie sheets with PAM and lay eggplant slices as close together as possible. Bake at 425 degrees for about 15 minutes, turn and bake 10 minutes more. They should be slightly brown and soft. This step should be done just before assembling.
  • Meanwhile spray a very large frying pan and put all the onions in. Keep cooking and stirring often. Every time the pan gets dry add some veggie broth. They should be golden brown and soft. This can be done the day before assembling and refrigerated.
  • Spray very large frying pan with PAM and add the mushrooms. Add a tablespoon or so of vegetable broth and cover. Cook a few minutes, stirring, then add spinach and add a couple of tablespoons of vegetable broth and cover. In a few minutes the spinach will shrink all the way down. Stir altogether and put aside. This also can be done the day before.
  • Put tomatoes in a saucepan and bring to a simmer. Simmer at least 20 minutes then add basil and oregano to taste. Janet usually adds a packet of sweetener at the end but other people sweeten with grated carrots or they don't feel the need to sweeten. Janet feel sweetener or carrots cut the acidity of the tomatoes but it is totally your call. This sauce can be made a day or two ahead and refrigerated until assembling.
  • To assemble: Spray large Pyrex (or other) baking dish. Layer eggplant then spinach/mushroom mixture, then onions, then sauce. Repeat. If there's enough eggplant slices, lay on top and put a little sauce. Bake at 350 for 20-30 minutes. Let sit a bit before slicing. Janet usually puts the portions in Tupperware containers, eat one, refrigerate one. and freeze the rest. It is a lot of work but it makes so many portions and Janet says,"believe me it's simply amazing!!!!!!"
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