Eggplant lasagna
Chop
2 large white onion
2 red bell pepper
3 large tomato
2 zucchini
2 bunches of broccoli
Sauté all of that with olive oil ,garlic salt and black pepper
Heat the slices off egg plant to make them semi soft
Brush them with garlic seasoned olive oil
IN MEDIUM SAUCE PAN
sauté garlic with butter
The add half and half
Sprinkle Parmesan cheese until thick texture you desire
Set aside
Lay eggplant in pan (first layer)
Coat it will sauce
Spread some of the sautéed mixture of veggies
Sprinkle your vegan cheese
Then do this again two more times forming 3 layers ( more if you would like)
Then top it with sauce , cheese , green onion and olives
Bake on 400
For twenty to forty minutes some like browned top (40 min)
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