We’re excited to bring you a delicious Eggplant Lasagna celebrating this Florida CSA Farm Season’s bounty!
Serves 1 growing boy named Andre or a family of 5
4 Japanese eggplant, peeled and sliced lengthwise
1 onion, chopped
1 green bell pepper, chopped
1 10 oz package mushrooms
1 bunch of greens (kale, collards, swiss chard – whatever!), chopped
2 yellow squash, diced
2 zucchini, diced
1 jar good quality marinara sauce
Cheese of choice (a great place for cashew cheese**)
- Preheat oven to 350F.
- Peel and slice eggplant lay in casserole.
- For filling: Sauté onions, peppers, mushrooms, any greens available, and some yellow squash or zucchini
- Layer it up with some marinara sauce in between layers and add cheese of your choice.
- Bake in the oven for 30 minutes.
**Soak 2 cups cashews for 3 hours or overnight; blend with fresh lemon juice and salt; add water to thin as needed. Makes a delicious ricotta style cheese.
Recipe by the beautiful and fabulous Vivian Bayona