2-3 peeled graffiti eggplant cut into 1/4 inch slices
1 onion, chopped
1/2 tsp of your favorite dried Italian seasoning
1/4 tsp sea salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 oz mushrooms, sliced
8 oz tomato sauce
3 oz mozzarella (can be a vegan substitute like Miyoko’s Mozz)
Arrange the sliced eggplant in a single layer an a baking sheet.
Coat with a thin layer of oil.
Broil for 3 minutes on each side until lightly brown.
Preheat the oven to 375 degrees
Using a large skillet over medium heat, add onion, Italian seasoning, salt, pepper, garlic, and mushrooms.
Cook for 7 minutes or until tender.
Increase heat to medium high cooking until liquid evaporates.
Spread half the mushroom mixture in the bottom of a 1 1/2 qt baking dish.
Arrange half of the eggplant slices on top of the mushrooms.
Top with 1/2 of the tomato sauce and 1/2 of the cheese.
Using the remaining half, make another layer of the mushrooms, then eggplant, then tomato sauce and cheese
Cover and bake for 1 hour
Remember … Be The Organic U – Feed Your Soul
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