Vegan Eggplant Lasagna (no noodles)

1 small eggplant
parchment paper
1 can of diced tomatoes or I use about 6 Roma Tomatoes
3 garlic cloves
1 small slicing tomato
2 Tbsp Extra Virgin Olive Oil
3-4 pieces of sourdough bread(1 piece will be used for bread crumbs--either you can crumble them by hand or I used a food processor)
Italian seasonings/sea salt/pepper
Nonstick spray--I use Pam Olive Oil

Set oven to 400 degrees. Cut each end off the eggplant. Use a peeler to peel the skin off. Stand the eggplant up and cut into slices 1/2 inch thick. Put parchement paper down on cookie sheet. Lay the eggplant slices down in single layer. Sprinkle with sea salt and 2 Tbsp of Extra Virgin Olive Oil (EVOO). Bake for 30 minutes. In the meantime, cut up tomatoes and garlic. Put tomatoes in a bowl and mash a bit to get the juices flowing. Spray pan with nonstick spray, add tomatoes, garlic, italian seasoning, salt, pepper and let simmer on medium/low heat until eggplant is done. After tomatoes start cooking, toast each piece of bread in another pan. I sprayed each piece on each side and pan cooked until slightly browned. You could also toast in toaster if you want. It's up to you.


To assemble(I used a bread pan--it worked perfect!): Layer a small amount of tomato sauce in the bottom of the dish. Press 1 piece of bread into sauce. Layer half the eggplant on top of it. Add a bit more sauce to lightly cover. Then another piece of bread or 2(depends on the size of your bread), the rest of the eggplant, the rest of the sauce. Cover the top with the breadcrumbs. Then top with 2 slices of tomato, sea salt and pepper. Bake for 40 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user JHMASSAGE.