2 eggplants, peeled, and cut into 1/4" slabs
garlic powder, to taste
1/2 teaspoon salt and pepper
olive oil, as needed
1 small onion, chopped
5 garlic cloves, minced
1 tablespoon dried oregano
1 jar (24 ounces) marinara sauce (Newman's is my fave)
15-20 fresh basil leaves
1 1/2 cups vegan mozzarella, grated
2 1/2 cups pasta
1. Preheat oven to 375 degrees F. Arrange eggplant slices on lightly oiled cookie sheet and bake for 15 minutes, turning once. Leave oven on. (I like to sprinkle the slices with garlic powder and a little pepper).
2. Cook pasta according to package directions. While eggplant bakes, saute the onion, then add garlic. When both are fragrant, stir in dry seasonings and marinara sauce. Let simmer until eggplant is out of oven.
3. In a casserole dish, layer goods in this order: sauce, basil leaves, eggplant, vegan cheese and repeat. Put dish into oven and bake for 25 minutes. Let stand for 5 minutes before serving over pasta.
Source of recipe: Based on recipe from "The Vegetarian Meat and Potato Cookbook" by Robin Robertson.