Just so you don’t get the wrong idea, I am not a vegan or a non meat eater. But because of my Christian Orthodox beliefs, I have increasingly found meat to be non essential and almost superfluous. This one is not a strict “fasting” food, as there are ingredients, such as dairy cheese and olive oil. But, I guarantee you will love it. And if you serve it without revealing that there is no meat, your family or guests will not know….
- 1 large eggplant
- 2-3 green squash
- 1 large red tomato
- 1 (or 2) chili relleno
- 1 12 ounce jar of your favorite healthy ingredient spaghetti sauce.
- 1/2 cup of each of the following:
- Parmigiano grated
- smoked gouda
- grated mozzarella
- greek yogurt
- red dutch hot cheese
- cream cheese
- 1/2 cup of slice black olives
- Oregano
- Italian spice
- Olive oil
- Ghee
Slice the eggplant thin, about 1/4 inch, width wise. Same with the squash
Add a liberal amount of the ghee in the bottom of a glass 2 quart casserole. Layer the eggplant, a small amount (about 1 tbsp)of olive oil, cheese (except the grated mozzarella) and tomato sauce until they are all used up. Save a small bit of the sauce to top the dish. Liberally sprinkle the spices on top. Slice the fresh tomato and lay on top, then the olives and cover with the grated mozzarella.
Bake at 325 for one hour. Remove the cover and bake an additional 5-10 minutes on broil setting.
Serve with red wine, cold fresh green salad and wheat free bread or biscuits.
Phil Brewer's Blog 