There was half an eggplant left in the fridge after I made eggplant pizzas (recipe follows). I had one zucchini and one turnip. Each was not quite enough and then I thought about a noodle-less lasagna where each layer was a different vegetable. Here's what happened when I cleaned the fridge.
Vegetable Layered Casserole (Lasagne)
1/2 raw eggplant, peeled
1 zucchini medium sized
1 smallish turnip
1 good sized onion
1 cup sliced mushrooms (or more)
6 small chard leaves, 3 big ones
about 14 oz firm tofu
1 cup or so tomato sauce (any leftover sauce would work)
1 tsp oregano
1/2 tsp salt
1 Tblsp tamari
1 big tomato or 2 smaller ones
1. Slice thinly eggplant, tomato, zucchini, mushrooms, tofu, tomatillos, and onion.
2. Place eggplant on bottom of casserole pan, layer tomato, oregano and salt and pepper, thin layer of chard leaves (take out any tough spines), layer tofu slices, tamari, mushrooms, zucchini, grated turnip, thin sliced onion and tomatillo on top!
3. Bake covered at 350 F 50 minutes, uncover and add seeds or nuts if you like, brown for 15 more minutes and serve!
This is what happened with the leftovers of the casserole -- I steamed one large leaf of savoy cabbage and served a square in it. Boy was that good -- would be good as a first presentation too.
Eggplant Pizzas (This is how I ended up with half an eggplant...)
1 Eggplant (1.25 lb)
1 sweet red pepper
1/2 cup mushroom slices
1 medium sweet onion
2 tsps oregano +/- basil
2 tsps fresh parsley
2 Tblsp tamari with a bit of added water
Medium thick slices of eggplant, thin slices of everything else (anything else). Put on parchment paper in a flat pan or cookie sheet. Drizzle the watered tamari onto each one and sprinkle the herbes (your choice). You could put garlic bits too, olives or anything else you like. Oven at 400F for not even 15 minutes... but do check on it. Peel off the paper carefully with a spatula and serve!
The next time I made these, I used some miso soup instead of the tamari -- you could use watered down miso paste -- so it was moist and not as salty. Plus I added thinly sliced garlic, and used tin foil so I could put it under the broiler and crisp it. Really good with 3/4 inch eggplant slices. Two slices made a lunch with soup and salad.