2 large eggplants cut into 1/2-inch-thick slices ( 2 1/2 pounds)
2 large eggs
0.7 cup feta cheese crumbled
2 tablespoons basil fresh chopped
2 tablespoons optional: dill fresh chopped
6 garlic cloves chopped
1.5 cups greek yogurt plain fat-free
0.4 teaspoon kosher salt
2 tablespoons lower-sodium soy sauce
24 ounce pre mushrooms
2 tablespoons olive oil divided
2 cups onion finely chopped
0.5 cup quinoa uncooked
2 tablespoons tomato paste unsalted
0.3 cup vegetarian parmesan cheese grated
1 cup water
Equipment
bowl
frying pan
baking sheet
sauce pan
oven
whisk
baking pan
aluminum foil
broiler
Directions
Heat a medium saucepan over medium-high heat.
Add 1 tablespoon oil to pan; swirl to coat.
Add onion; cook 6 minutes or until onion is tender.
Add garlic; cook 1 minute.
Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes.
Remove from heat; stir in basil.
Preheat broiler to high.
Place half of eggplant slices on a foil-lined baking sheet coated with cooking spray; lightly coat both sides of eggplant slices with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
Reduce oven temperature to 35
Heat a large skillet over medium-high heat.
Add remaining 1 tablespoon oil to pan; swirl to coat.
Add mushrooms; cook 8 minutes.
Add wine and soy sauce; simmer 4 minutes.
Remove from heat; stir in dill.
Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth.
Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange half of eggplant slices over sauce.
Spread mushroom mixture over eggplant; sprinkle with Parmesan cheese. Spoon remaining tomato sauce over cheese; top with remaining eggplant slices. Spoon yogurt mixture evenly over eggplant.
Bake at 350 for 45 minutes or until topping is lightly browned.
