Leek Mushroom Eggplant Lasagna

63 But Jesus remained silent. And the high priest said to him, "I adjure you by the living God, tell us if you are the Christ, the Son of God."

64 Jesus said to him, "You have said so. But I tell you, from now on you will see the Son of Man seated at the right hand of Power and coming on the clouds of heaven."

65 Then the high priest tore his robes and said, "He has uttered blasphemy. What further witnesses do we need? You have now heard his blasphemy.

66 What is your judgment?" They answered, "He deserves death."

67 Then they spit in his face and struck him. And some slapped him,

68 saying, "Prophesy to us, you Christ! Who is it that struck you?" - Matthew 26:63-68

An ej original recipe!

Large Purple Eggplants, enough to cover 2 sheet pans, covered with parchment 

1 Leek, sliced thin

1 c button Mushrooms 

1 T Roasted garlic

Pinch Red pepper flakes

Jar Marinara or you can make your own

1 c Fresh Parmesan 

Kraft Parmesan in the green sprinkle 

1 15 or 16 oz. Ricotta or Cottage cheese 

2 eggs

Black pepper to taste

1 c Mozzarella 

Olive oil

Eggplant seasoning 

Mrs. Dash table 

Umami 

Slice Eggplant thin, length wise, cut ends so it will stand on end.

I sliced mine about a 1/8 inch thick.

Discard end pieces that are basically the peel.

Lightly salt and let sit 15 minutes.

Pat dry.

Add eggs, black pepper, ricotta and /2 c of green container Parmesan to bowl and whip with fork.

In a skillet, drizzle oil and sauté leeks, roasted garlic, mushrooms and a pinch of pepper flakes.

Drizzle olive oil very lightly.

Season with eggplant seasoning, listed above.

Roast on sheet pans until lightly brown, about 15 minutes.

In a 13 x 9 lightly cover bottom of pan with marinara.

Layer eggplant, mushroom/leek  mixture, ricotta mixture, marinara and mozzarella.

Repeat layer again and top with fresh Parmesan.

Bake preheated oven on 350 degrees for 45 minutes.

Delicious!!