Measurements

• 2 large eggplants
• 1 cup gluten
• 2 cloves garlic
• 1 tablespoon Italian seasoning
• 2 cups shredded vegan mozzarella cheese
• 2 tablespoons olive oil
• 1/2 cup vegan parmesan cheese
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 3 cups organic tomato sauce
• 1 medium yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• Lay the eggplant slices on a baking sheet and sprinkle with salt.
• Let them sit for 20 minutes to draw out moisture.
• Pat dry with a paper towel.
• In a bowl, mix the gluten-free breadcrumbs, minced garlic, Italian seasoning, pepper, and salt.
• Brush the eggplant slices with olive oil and coat them with the breadcrumb mixture.
• In a large skillet, heat a little olive oil over medium heat.
• Sauté the chopped yellow onion until translucent.
• Add the organic tomato sauce to the skillet and let it simmer for 10 minutes.
• In a baking dish, spread a layer of the tomato sauce mixture.
• Place a layer of breaded eggplant slices on top.
• Sprinkle a layer of shredded vegan mozzarella cheese and vegan parmesan cheese over the eggplant.
• Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
• Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
• Let the lasagna cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.