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: Layer everything in a large Pyrex baking dish. Start with half the eggplant slices, then half of the zucchini and mushrooms, dot with half the pesto. Then sprinkle half the mozzarella on top. I use two cups total shredded mozzarella, one cup for each layer. Sea salt to taste. Repeat all layers. Cover with foil and bake at 300 degrees for 1 hour and twenty minutes.