Eggplant is a wonderful vegetable to use in dishes instead of meat, because it is hearty and flavorful, and it takes on other seasonings well. It’s also rich in phytonutrients, which protect the body from cell damage that can lead to disease.
There’s no pasta to weigh you down, and granulated tapioca soaks up the juices from the vegetables. For an extra-special presentation, bake in four individual gratin dishes.
For more pure organic recipes, check out Veronica Bosgraaf’s Pure Food Cookbook.
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons granulated tapioca
- 1 large eggplant, peeled, and thinly sliced
- Sea salt and freshly ground black pepper
- 1 cup Avocado Pest or store-bought pesto
- ½ cup jarred roasted red bell pepper, rinsed, patted dry, and coarsely chopped
- 1 cup ricotta cheese
- 4 ounces mozzarella cheese, grated (1 cup)
- 2 medium tomatoes, cored and thinly slice
- 4 ounces mozzarella cheese, thinly sliced
- Preheat the oven to 375ᴼF.
- Drizzle the olive oil in the bottom of a 9 x 9-inch baking dish, Sprinkle in the tapioca. Cover the bottom of the fish with one layer of eggplant slices. Sprinkle with salt and pepper. Spread half of the pesto over the eggplant and top with the roasted red bell pepper.
- n a small bowl, season the ricotta cheese with salt and pepper and stir in the grated mozzarella cheese. Spoon the cheese mixture over the red bell pepper layer, make another layer of eggplant slices on top if the ricotta mixture. Spread with the remaining pesto. Top with tomato slices, and then mozzarella slices. Season with salt and pepper.
- Bake until the lasagna is heated through and the top is beginning to brown, 30 to 35 minutes. Let cool for 15 minutes before serving.