This recipe is a quick and easy staple. It is SO delicious, even when made dairy free. I bought three eggplants and three jars of low salt, fat free pasta sauce and made this three days in a row for dinner :)
You Will Need Just Three Ingredients:
vegan cheese (optional!)
*Preheat oven to 400*
Slice eggplant into round pieces.
Layer eggplant in a round pie pan. You can use any shape pan, just make sure the bottom is covered with the eggplant slices.
Shred cheese and sprinkle above eggplant. (I didn't want mine to be very cheesy so I only added about 1.5 oz for the whole recipe- about half of the block pictures). If you don't even want to add vegan cheese, just layer some onion, basil, spinach etc.
Repeat step 1, followed by step 2. This is the point where you can add any extra ingredients like greens, spices, onions, etc. They aren't necessary.
The top layer should be eggplant. Pour a whole jar (4 cups- or as much that will fit) of tomato sauce over top. Shift the pan around to let some of the sauce sink to the bottom.
Bake for 45 minutes to an hour. Remove from oven and allow to cool before serving.
Eggplant season is here! How do you like to cook this funny fruit?