Gday Egg plant lasagna Don’t usually make this full vegan but the silly season is close approaching and I want a couple of vegan meals frozen for last minute visitors. Eggplant layer…. Slice your eggplant 4mm thick. Salt both sides and leave on a rack over a tray for 1/2 hour. Dry with a t towel ( not paper hand towel as the salt brings the water to the surface) leave on the rack for a further 1/2 hour to dry. Grill to golden brown Bolognaise layer…. Chopped mushrooms, grated carrots and zucchini. Can crushed tomato, Italian herbs and vegetable stock. You get the picture. This ones got no onion or garlic cause I have one friend that doesn’t eat them but you can add them White sauce…. Simple rouge of flour and oil. Was going to use oak milk but I discovered to splits when you freeze it lesson learnt! Used chicken stock instead. Don’t forget 1/2 teaspoon of nutmeg. Trust me on this one you’ll not taste it but you will miss it if it’s not added. Assemble the layers. White sauce on the top. Sprinkle with dry breadcrumbs and spray with oil for a crisp layer. Vegan cheese and breadcrumbs works well if I had some. I freeze it in retagular food containers then remove and vac seal keeps longer that way.
.thumb.jpg.7b1999cedf8cea3fb23ae42d3ba44980.jpg)
