“An Egg-cellent Choice”- Easy Eggplant Bake with Tempeh Stuffed Mushrooms
This is a perfect recipe for those who want to throw together something quick and delicious. I’ve done a version of these two recipes in the past, but I’m always looking for new ways to mix it up. Enjoy!
For the Eggplant:
1 Large Eggplant (peeled and sliced into 1/2” slices)
Tomato Sauce
Fresh Mozzarella (sliced)
Fresh Basil
1 1/2-2 Cups Ricotta
Heat oven to 400 degrees.
1. Grease a lasagna pan and spread a small amount of tomato sauce on the bottom. PLace some of the sliced eggplant into the dish and top each eggplant with the ricotta. Place another eggplant round on top of the ricotta and top with tomato sauce. Then, place a slice of mozzarella on top of each stack and place in the oven for about 45 minutes.
2. Just before serving, place a basil leaf on top of each stack then serve.
For the Mushrooms:
1 pkg. of white mushrooms (de-stemmed)
1/2-3/4 pkg. Tempeh (crumbled)
1/2 Cup Shredded Mozzarella
Italian Seasoning (to taste)
1/4 Cup Tomato Sauce
3 Tbsp Bread Crumbs
1/4 Cup Chopped Onions (frozen)
1. Microwave the onions for about 1 minute or until thawed. Then, combine all of the ingredients in a bowl and mix. Set aside.
2. Grease a pan and place mushroom caps into the pan. Fill each cap with the tempeh mixture and place in the oven for about 25-30 minutes.
2 years ago