2 1 1/4 pound eggplants, cut into 1/2" thick slices
3 8-ounce package sliced mushrooms
1/2 cup dry white wine
2 tablespoon soy sauce, low sodium
2 tablespoon fresh dill, chopped
1 1/2 cup plain Greek yogurt
2.5 ounces crumbled feta
2 large eggs
1 egg white, large
1/4 cup parmesan cheese, grated
Line a baking sheet with foil and lightly brush with oil. Set aside.
Lightly butter or oil 13 x 9-inch glass or ceramic baking dish.
Directions:
Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes until 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.
Lightly brush both sides of each eggplant with oil and place on prepared baking sheet. Broil 5 inches from heat for 5 minutes on each side or until browned. You may need to do half of eggplant at a time. Set aside.
Reduce oven temperature to 350°F.
Heat a large skillet over medium-high heat. Add 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.
In a medium mixing bowl combine yogurt, fetta, eggs and egg white, stirring well with a whisk until smooth.
Spread half of the tomato sauce in the bottom of buttered baking dish. 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°F for 45 minutes or until topping is lightly browned. If desired, garnish with extra basil leaves.
I like to keep the skin on, but feel free to peel the eggplant if you prefer.