Eggplant Lasagne © llizard aka ejm 2000, 2002

This recipe came from my sister who said she adapted it from a vegetarian cookbook. It was originally a recipe for summer squash lasagne but she didn't have summer squash so she used eggplant; she didn't have lasagne noodles so used shell pasta; she didn't have wine so used cider vinegar and she doesn't eat feta cheese so used monterey jack.

I further changed her recipe by switching the monterey jack to parmesan and mozzarella and switching back to using lasagne noodles. (I apologize for the lack of measurements in this casserole. For two people, I use one largish eggplant or two goodsize Japanese eggplants, 1 or 2 onions and one large red pepper.)

Ingredients Preparation
  1. Slice an eggplant in rounds. Bake for 20 - 25 minutes in 425 oven or until cooked (or as long as it takes to saute the onion/mushroom mixture). The slices turn a little brown and dry looking.

  2. Meanwhile, saute the onions, mushrooms, red pepper until soft. Add some cider vinegar, soy sauce, pepper, dill, basil. Cook until quite dry.

  3. Grate parmesan and mozzarella cheese.

Assemble casserole as follows: