Faux Eggplant Parmesan

This is adapted from Mollie Katzen's original Moosewood Cookbook.


Ingredients

• 2 medium-sized eggplants, cut into 1/2" thick slices
• 10 mushrooms, sliced
• 2 eggs
• almond flour
• jar of tomato sauce
• organic full-fat mozarella cheese, thinly sliced
• box of quinoa elbow noodles
• seasonings: sea salt, pepper, basil, oregano, thyme

Directions

1. Beat the two eggs into a small bowl and set aside. Mix almond flour and seasonings into another small bowl. Take each eggplant slice and coat both sides, first in egg and then the flour/seasonings mixture. Place the eggplant on baking sheets and roast for 20-25 min. at 350 degrees. This is in lieu of the more traditional preparation, i.e. frying.
2. While the eggplant is roasting, cook the full box of quinoa pasta. Drain and set aside.
3. I chose to prepare this dish in two 9x9 dishes and saved one in the freezer for later, but you could also bake this in a 9x13. Either way, you begin assembly by coating the botton of the dish with a thin layer of tomato sauce. Next, line the bottom with eggplant slices to form a base. You will likely have two layers of eggplant. Add half your mozzarella slices over the eggplant. Cover with a thin layer of tomato sauce. Next layer in the mushrooms, followed by the pasta. Finally, spread the rest of your tomato sauce over the pasta and finish with your reserved cheese. Season the top. 
4. Bake at 375 degrees, covered for 25 min. and uncovered for 15 min. 
5. Let stand before serving.