Our Diva Version of a Mediterranean Favorite.
Oven 375 ° Serves 6 Total Appx. 1 hr 50 min 9”X 13” Pan
2 Lg Egg Plants (Appx 2 ½ lb) cut ½ inch slices
3 Pkgs Cremini Mushrooms
3 Cups Parmesan Cheese
½ Cup Rice Wine Vinegar
2 Tbsp Soy
2 Cups Plain Greek Yogurt
½ Cup Sour Cream
1 Brick Feta Cheese Crumbled
3 Lg Eggs
3 Tbsp EVOO (Extra Virgin Olive Oil)
2 Cups Finely Chopped Onion
8 Cloves Garlic
1 Cup Water
½ Cup Uncooked Quinoa
2 Tbsp Tomato Paste
½ tsp Sea Salt
½ tsp Ground Black Pepper
1 (28 oz can) Diced Tomatoes
3 Tbsp Chopped Fresh Basil
2 Tbsp Chopped Fresh Dill
First Roast the Eggplant by placing on sprayed parchment in a 375° oven; spray both sides with cooking oil. Roast for 30 minutes.
While Egg plant is roasting, heat a large saucepan over medium-high heat. Add oil and swirl to coat. Add onion and sweat for about 8 minutes. Add garlic; cook 1 minute. Then add the water, quinoa, tomato paste, salt pepper, and tomatoes. Bring to a simmering boil; reduce heat to medium-low and simmer for 25 minutes. Remove from heat and stir in basil.
In another medium saucepan add additional EVOO and swirl to coat. Add mushrooms and cook for 10 minutes. Add rice wine vinegar, soy and simmer 4 minutes. Remove from heat and fold in dill.
Whisk eggs and place in a medium bowl. Add yogurt, feta, sour cream and whisk again until combined and smooth.
In a 9”X 13” Pan sprayed with cooking oil spread ½ the tomato sauce on the bottom. Arrange ½ the egg plant over the sauce. Spread the mushroom mixture over the eggplant; sprinkle with Parmesan Cheese. Layer again until all is used up. Top with yogurt mixture and sprinkle with remaining cheese. Bake at 375° for 45 Minutes.
Variation: Add 2 Cups of chopped chicken to the mushrooms before spreading.