EGGPLANT LASAGNA

EGGPLANT LASAGNA
adapted from a recipe at http://www.thevegetariansite.com

FOR LASAGNA LAYERS:
1 med eggplant
2 C water
1/4 C nama shoyu, or tamari sauce
1 t sea salt
2 C zucchini, grated
1/4 red onion, thinly sliced

TOMATO SAUCE:
2 lg tomatoes
italian seasoning to taste
1/2 t garlic (or to taste, optional)
2 T minced onion (or to taste, optional)

CHEEZE
1 C pine nuts
1/2 C sunflower seeds
1/2.Csunflower seeds
1/2 T sea salt (or to taste)
1/4 C fresh basil (or 1 T dried)
2 cloves garlic
1/2 C water

Thoroughly mix water, nama shoyu (or tamari) and sea salt for eggplant marinade.
Thinly slice eggplant lengthwise.
Marinate eggplant in marinade for 2 – 12 hrs.
Remove eggplant from marinade and lay on paper towels to dry.

TOMATO SAUCE
Combine all ingredients in a food processor or blender.

CHEEZE:
Blend all ingredients in a blender.

TO ASSEMBLE:
In a baking dish, alternate layers beginning with eggplant, then tomato sauce, then shredded zucchini, then cheeze.

Finish with grated zucchini.  Garnish with thinly slice onion.

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