Eggplant Lasagna

Preheat oven to 400 degrees. Cut eggplant into thin slices, salt eggplant slices on both sides and place in a strainer in the sink to remove excess water/bitterness for 15 minutes. Rinse, dry, and set aside.

Drain the water from the tofu and place it in a clean towel or between two sheets of paper towel and put something heavy on top to help push the excess water out of the tofu.

Prepare your bowl of bread crumbs and bowl of non-dairy milk.

Place the eggplant slices in the non-dairy milk and then dredge them in the bread crumbs. Heat oil in a large pan on high heat. Put eggplant in the pan and cook until each side is lightly browned. Remove from the pan and set aside.

Heat large pan on medium to high heat. Sauté mushrooms and lentils in a little water or veggie broth, add salt and pepper, and cook until mushrooms are tender.

Add tofu in a large bowl and add nutritional yeast, lemon juice, seasoning, salt and pepper and mix until smooth or leave crumbly depending on how you like your ricotta.

In a 8×11 deep dish pan (or whatever pan you have) add a layer of the marinara sauce, a layer of eggplant, a layer of tofu, a layer of spinach, and a layer of mushrooms and lentils. Repeat layers until finished.

Cover with aluminum foil. Bake for 30-35 minutes then take the foil off and bake for 10-15 more minutes or until the top layer begins to brown. Let rest for 5-10 minutes before serving.