5 min       25 min          | PORTION: 4


  

1 large eggplant
2 tbsp. of olive oil
Salt & pepper

2 tbsp. of olive oil
1/2 cup of finely chopped red onion
1/2 cup of finely chopped mushrooms
1/2 cup of chopped walnuts
1/2 tsp. of finely chopped fresh rosemary
1 finely chopped garlic clove
Salt & pepper

1 jar of your favorite tomato sauce

  1. Preheat the oven at 350F.
  2. Using a knife, slice the eggplant to obtain 5mm thick round slice.
  3. On an oven tray, lined with parchment paper, spread evenly the eggplant slices, making sure they don’t overlap. Brush with olive oil and season with salt and pepper.
  4. Bake in the center of the oven for 20 to 25 minutes, flipping them halfway through.
  5. In the meantime, in a large skillet over medium heat, add all the ingredients “FOR THE FILLING”. Cook for 5 to 10 minutes, or until the mushrooms and the onions are golden brown. Stir frequently.
  6. Warm up the tomato sauce, following the package instructions.
  7. When the eggplants are cooked, you can prep the plates. Add one slice of eggplant, then add a little bit of the filling. Repeat these 2 steps until your lasagna is 3-level high.
  8. Cover with your favorite tomato sauce and enjoy warm!

Sacha, 27 years old, I recently moved to Vancouver. My creativity is my biggest asset. I am passionate about fashion, graphic design and cooking #WithAGlassOfWine. I like to move, hike and explore the outside world. I see every day as a new chance to learn more. #LiveAndLearn

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http://www.sparksandbloom.com/en/walnut-and-mushroom-eggplant-lasagna-vegan/

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