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Eggplant, Spinach, Mushroom Veggie Bake |  Vegetable Day

Makes a ton and will keep in the fridge for several days (it tastes good cold too) or can be frozen. Remember to weigh your veggies before cooking so you will be able to determine portion size

Ingredients
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  • 2 eggplants, peeled and thinly sliced lengthwise
  • 2 Vidalia onions sliced thin and cut in half
  • 1 kg sliced mushrooms
  • 1 box frozen chopped spinach
  • 1 large can diced tomatoes with garlic and oregano
  • 2 heavy shakes garlic powder
  • 2 heavy shakes onion powder
  • couple of shakes oregano
  • couple of shakes basil
  • some pepper and a little salt
  • legal veggie broth
Directions
  • open the tomatoes and put into a med saucepan with the spices
  • simmer the entire time the eggplant is cooking (about 30 min)
  • when it's done, mash a few of the tomatoes to make the sauce a little thicker
  • in a large frying pan, sprinkle the onions with some garlic, pepper, and salt and sauté the onions in Pam till nice and brown
  • when the onions are cooked add mushrooms right into the pan& sauté till mushrooms are soft
  • remove and place in a mixing bowl
  • defrost the spinach in either the microwave or frying pan
  • reserve about 1/3 of the cooked tomatoes for putting on the bottom of the baking pan and on top of the top layer of eggplant
  • mix spinach, onions, and mushrooms into the rest of the tomato sauce
  • cook the eggplant, this can be done while the other stuff is cooking in the first pan
  • in second frying pan, pour a little veggie stock or legal broth and place 1 layer off eggplant in it and then add just enough stock to cover
  • sauté about 1 minute and flip (should take about a min on each side to soften, maybe less) repeat till all the eggplant is cooked
  • pour a little of the cooked tomatoes on the bottom of a baking pan
  • now layer -1 layer of eggplant, veg/tom sauce mixture, and repeat, ending with eggplant and the reserved tomatoes
  • pour about 1 cup of veggie broth on top
  • bake at 350 for about 40 min
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