Alicia Silverstone’s Rustic Bread and Eggplant Lasagna

If you want a good introduction to veganism, read Alicia Silverstone’s book The Kind Diet. In it she explains her vegan story as well as outlines the health benefits of an all-plant based diet— plus it has killer recipes. This recipe for Rustic Bread and Eggplant Lasagna I got from her website The Kind Life and have been dying to make it. I made my own bread for it this morning, which I posted in my last entry. I made a few changes to adapt to what I have on hand. I have posted my version, which isn’t too different from the original. Her recipe includes instructions to make your own tomato sauce, but I did not have enough tomatoes so I used jarred Prego. It’s always best to use local produce, so I used Japanese eggplant that I bought from the Hilo Farmers Market. I also did not have breadcrumbs so I made my own from toasted oatmeal.

The picture from website

Rustic Bread and Eggplant Lasagna 
6 Japanese eggplants
1 tbs olive oil
3 cloves of garlic
3 cups tomato sauce
1 tbs Italian seasoning
1/8 tps ground black pepper
1/4 tps red pepper flakes
8 thick slices of a rustic-style bread (try my Italian Herb Oat Bread)
1 cup breadcrumbs
1 large ripe tomato, cut into thick slices
Basil to garnish

Pre-heat oven to 400 degree F.
 

Japanese eggplant is less bitter than normal eggplant

Slice eggplant length wise into 1/2 inch slices. Arrange in one layer on a baking sheet, drizzle olive oil and salt on both sides. Bake for 30-40 minutes, turning over half way through, until soft and slightly golden.  Leave the oven at the same temperature for baking the assembled lasagna.

Although great as is, jazz up pre-made sauces to your tastes

While the eggplant is cooking, heat olive oil over low heat, add garlic and cook till slightly golden. Add tomato sauce, Italian seasoning, black pepper, and red pepper flakes. Heat until warm.

Extra slices make a good snack while you wait

Spray both sides of the bread slices with cooking spray and heat in a skillet over medium heat until toasted, flip and repeat for the other side. Do this in 2 to 3 batches, since all 8 slices can’t fit in at once….unless you have a very large skillet.

I almost forgot the tomato slices!

 In a large baking dish, spread 1/2 cup tomato sauce. Line the dish with half the bread without overlapping the slices. Layer half the eggplant on top of the bread, then top with 1 cup tomato sauce. Repeat another bread and eggplant layer then top with remaining tomato sauce. Sprinkle on breadcrumbs and put tomato slices on top.

Bake for 40 minutes. Let it rest for a few minutes before cutting in to it.

The eggplant has a creamy texture that totally makes the dish.

Alicia suggests garnishing it with fresh basil and balsamic vinegar, which sounds great, but I do not have either at the moment so I sprinkled it with red pepper flakes and paired with a nice green salad.

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