Easy and yummy!
*DAIRY-FREE RECIPE BELOW MAIN RECIPE
INGREDIENTS
1 large eggplant (cut into 1/4-1/2 inch thick rounds)
1 jar of your favorite marinara (about 20 ounces or 2 1/2 cups)
1 bell pepper, diced
4 roma tomatoes (2 diced, 2 sliced thinly)
1 small onion, chopped
4 to 6 large mushrooms, sliced
1 tablespoon minced garlic
1 cup ricotta cheese
1/2 cup parmesan cheese
Coconut oil to coat casserole dish
Sprinkle of dried basil
INSTRUCTIONS
1. Preheat oven to 400F
2. Prepare eggplant: slice into 1/4-1/2 inch rounds and coat with salt, place in colander in sink for excess liquid to be pulled from the eggplant (about 30 minutes)
3. Get the rest of your veggies ready while it's draining, and when it's done, coat a large casserole dish (3 qt) with oil and make one layer of eggplant rounds
4. Atop the eggplant make a layer of mushroom slices and then spread 1 1/2 cups marinara over top
5. Toss together your peppers, diced tomatoes and onions and layer that mixture over the marinara
6. Another layer of eggplant rounds goes on next
7. Then mix the 1 remaining cup of marinara and with 1 cup of ricotta cheese and minced garlic and spread that mixture over the eggplant
8. Next up is a layer of tomato slices and it's finished off with a sprinkle of parmesan and dried basil
9. Bake uncovered at 400F for 35-45 minutes
Dairy-Free Eggplant Marinara
INGREDIENTS
1 large eggplant (cut into 1/4-1/2 inch thick rounds)
1 jar of your favorite marinara (about 20 ounces or 2 1/2 cups)
1 bell pepper, diced
4 roma tomatoes (2 diced, 2 sliced thinly)
1 small onion, chopped
4 to 6 large mushrooms, sliced
1 tablespoon minced garlic
1 cup cashew cream
1 tablespoon almond flour/meal
Coconut oil to coat casserole dish
Sprinkle of dried basil
INSTRUCTIONS
1. Preheat oven to 400F
2. Prepare eggplant: slice into 1/4-1/2 inch rounds and coat with salt, place in colander in sink for excess liquid to be pulled from the eggplant (about 30 minutes)
3. Get the rest of your veggies ready while it's draining, and when it's done, coat a large casserole dish (3 qt) with oil and make one layer of eggplant rounds
4. Atop the eggplant make a layer of mushroom slices and then spread 1 1/2 cups marinara over top
5. Toss together your peppers, diced tomatoes and onions and layer that mixture over the marinara
6. Another layer of eggplant rounds goes on next
7. Next mix the 1 remaining cup of marinara and with 1 cup of cashew cream and minced garlic and spread that mixture over the eggplant
8. Next up is a layer of tomato slices and it's finished off with a sprinkle of almond flour and dried basil
9. Bake uncovered at 400F for 35-45 minutes