Plant-based recipes are all the rage right now, but some simply don't taste all that great. This Pesto Eggplant Lasagna is a game-changer! It is 100% delicious, I promise you. In fact, if you don't tell, no one will know it's a plant-based dish.
Ingredients:
1 large or 2 medium eggplants, peeled and sliced 1/4" thick
12oz liquid plant-based egg substitute
2 cups plain bread crumbs
2 TBSP Italian seasoning
12oz vegan pesto (My recipe for vegan pesto can be found here: • Scrumptious Pesto Made... )
16oz vegan ricotta cheese
2 cups marinara sauce
8oz plant-based mozzarella cheese, cut into thin strips
Olive oil
Method:
Preheat oven to 350℉
Pour about 1/2" of olive oil into a large skillet over medium heat.
Combine breadcrumbs with Italian seasoning
Dip eggplant slices in liquid egg substitute, then coat with crumb mixture
Carefully place eggplant in hot oil and fry until golden brown on both sides.
Drain on paper towel.
In a bowl, combine pesto and ricotta. Mix well.
Cover the bottom of a 9x12 baking dish with about 1/4 cup sauce.
Place a single layer of eggplant and spread 1/2 of the pesto mixture on top.
Add strips of mozzarella.
Cover with more sauce.
Repeat to create a second layer.
Cover with remaining sauce and mozzarella.
Bake for 30 minutes.
Cool for 5-10 minutes before slicing.
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29 авг 2024
