Reprinted from The Blood Type Diet Website (www.dadamo.com)

Easy Eggplant Casserole

Description:

This yummy recipe is easy and low in carbs. I use white mushrooms, but I assume shiitake would work just as well. If you're like me and can eat the same thing every day, it makes great lunches for a whole week. Keeps very well in the fridge. I slice up a sweet red bell pepper for a side dish, and top off with a glass of cranberry juice.

Ingredients:
  • 1 medium to large eggplant, sliced thin
  • 4 zucchini, sliced
  • 8 ounces mushrooms, sliced
  • 2 cups shredded mozzarella cheese
  • 7 ounces pesto with basil [Zesty Pesto Sauce]
  • sea salt to taste
How to make it:
  1. Layer everything in a large Pyrex baking dish.
  2. Start with half the eggplant slices, then half of the zucchini and mushrooms, dot with half the pesto.
  3. Then sprinkle half the mozzarella on top. I use two cups total shredded mozzarella, one cup for each layer.
  4. Sea salt to taste.
  5. Repeat all layers.
  6. Cover with foil and bake at 300 degrees for 1 hour and twenty minutes.