Pogs vs Pags (solsistr3) wrote in vegancooking,
Pogs vs Pags

recipe question!

I just made this rad eggplant casserole, but something went awry.  Here is what I did:

1 eggplant, sliced into rounds
1 jar pasta sauce
3c diced organic spinach
1/2c sundried tomatoes, in oil
1c lesserella (this is a fake cheese recipe from the Country Life cookbook)

Preheat oven to 350, and roast eggplant for 5 minutes on each side.
Pour 1/3 jar of sauce into a square baking pan.  Layer eggplant, then  all the tomatoes, spinache, half the lesserella.  Repeat.  Top with the last 1/3 jar of sauce. 
Bake for 25 minutes.

The end!
It was delicious, but it came out awfully watery.  I'm pretty sure it was the spinach.  I don't want to give up the spinach, though!  Do you lovely folks have any ideas about how to keep the recipe close to as-is, but reduce the water?
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