Eggplant Lasagna

We’re excited to bring you a delicious Eggplant Lasagna celebrating this Florida CSA Farm Season’s bounty!

Eggplant Lasagna

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**)

  1. Preheat oven to 350F.
  2. Peel and slice eggplant lay in casserole.
  3. For filling: Sauté onions, peppers, mushrooms, any greens available, and some yellow squash or zucchini
  4. Layer it up with some marinara sauce in between layers and add cheese of your choice.
  5. 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


We were so excited to be featured in the Creekline. Here’s the article!

Creekline Article

Creekline Article 2

Visit our farm stand on Wednesday, Thursday and Saturday 10am to 6pm.
1670 Borrow Pit Rd, Switzerland, FL 32259

Farm Stand

Post written by Dawn Hutchins from Florida Coastal Cooking & Wellness offering Farm to Table Cooking Classes at KyV.


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