There are also environmental reasons I don't eat a lot of meat anymore, and I could get out my soap box and write up a huge post about how Americans waste more resources like water and grain to raise livestock than you know, healthy humans, but I don't feel like picking a fight on the internet at the moment. Right now I feel like writing a recipe.
Trader Joe's, the grocery store I frequent the most, has a huge fresh produce section and a lot of delicious pre-made meals. I don't remember the last time I bought meat, or a pre-made meal from TJ's that had meat in it, and that's not due to consciously avoiding it. My favorite dish they sell is their Eggplant Parmesan Towers, which are basically like lasagna with eggplant instead of pasta, and happen to be vegetarian. Anywho, while I'm in Colorado, I don't have access to a Trader Joe's, and thus, no nomalicious eggplant towers.. so I decided I would make my own delicious version of the dish.
Eggplant Parmesan Towers
Preheat oven to 350°F
2 medium sized eggplants (or 1 large)
1 bag of baby Spinach
1 cup Mozzarella shredded cheese
1 cup Parmesan shredded cheese
Salt, Pepper, Oregano, Basil
Slice eggplant(s) into 1/2 inch slices.
Coat bottom of casserole dish with a thin layer of marinera.
In a shallow bowl, scramble your two eggs. In another, mix your parmesan cheese with some salt, pepper, oregano and basil herbs (I don't have measurements for this.. I just sprinkle some in.)
Using your right hand, dip a slice of eggplant into the egg, flip it, then put it into the parmesan once it's nicely coated in egg. Then, using your left hand, coat the slice with the cheese mixture on both sides. Once there's a somewhat-coating layer of cheese and spices, put the slice in the casserole dish.
After you've got one layer of eggplant in the dish, time to add toppings! Spoon some marinera onto each slice of eggplant, then cover with some spinach and mozzarella.
I didn't pre-cook my spinach for this dish, but if I did it again, I'd steam them at least until they started to wilt.
Repeat the eggplant coating and layering process for another layer.
If your dish is high enough and you have enough eggplant, feel free to try for a triple layer tower. I only had another parmesan to make two triple layer towers.
Stick in the oven and bake for 30 to 35 minutes at 350°F, or until the cheese on top starts to brown.
Plate, serve, devour.