Recipe for EGGPLANT LASAGNE - Martinsville Bulletin

EGGPLANT LASAGNE
Entrees
Contributed by: Debra Elgin
Ingredients: 1 large eggplant 31â�„2 cups bottled marinara sauce 1 large onion, diced 1 TBS vegetable oil4 lbs. chopped fresh spinach or 2 packages (10 ounces each) frozen chopped spinach, thawed 2 tsp. dried basil 1 tsp. dried oregano 1â�„2 tsp. salt 1â�„2 tsp. garlic powder 1â�„4 tsp. nutmeg 1â�„4 cup water 1 tsp. soy sauce 3 cloves garlic, minced or pressed 4 cups portobello mushrooms 1 tsp. dried thyme 1â�„4 tsp. black pepper 2 cups mozzarella cheese
Preheat oven to 375 degrees. Lightly grease a baking sheet with vegetable oil spray. Cut the eggplant into 1â�„4-inch-thick slices and arrange them in a single layer on the prepared baking sheet. Bake for 20 minutes, turn the slices over and bake for 15 minutes more. The eggplant should be tender when pierced with a fork. Remove from the oven and lower temperature to 350 degrees. Spread half of the marinara sauce in a 9-inch square casserole or baking dish and arrange half the eggplant slices over it. In a large nonstick pan coated with cooking spray, sautÃ© the onion in oil or water. Lower heat to medium and add the spinach, basil oregano, salt, garlic powder and nutmeg. Cook for three minutes, stirring often, until spinach is hot. Spread half of the spinach mixture evenly over the eggplant slices. Heat the remaining 1â�„4 cup of water and the soy sauce in a large nonstick skillet. Add the garlic and cook and stir for one minute. Add the mushrooms, thyme and pepper. Cook for about 5 minutes over medium heat, stirring often, until the mushrooms are tender. Carefully spread the mushroom mixture over the spinach. Arrange the remaining eggplant slices over the mushroom mixture and spread the remaining spinach over the eggplant. Pour the remaining marinara sauce on top; sprinkle with cheese. Bake 40 minutes or until heated through. Serve hot or store in refrigerator for up to 3 days.
(This recipe was contributed as part of a "Cook of the Week" feature.)