Cooking and Entertaining

Simple Eggplant Parm

(Vegetarian, not vegan, but can be customized by substituting the egg for ‘flax egg’. If you’re going gluten free, you can also use another type of flour, like almond, etc..)

Ingredients:

-3 Sliced eggplants

- Tomatoes (optional)

-Homemade (or 2 jars of organic) garlic/tomato paste

-1 Bag of Daiya Vegan Mozzarella Cheese

 -Daiya Vegan Parmesan Cheese

-1-2 Cups whole wheat flour

-Dried rosemary & basil, to taste

-Sea salt, to taste

-Organic olive oil

-2 Organic eggs

-A few sprigs of fresh parsley

Directions:

Take two whole eggplants and slice them in approximately ½ inch slices. In a bowl, crack and beat the two eggs, while in another bowl mix the whole wheat flour, rosemary, basil and sea salt to taste.

Now take each slice of eggplant and first dip it in the egg to coat, then into the “bread crumb mixture” and cover generously. Place the slices on a cookie or baking sheet drizzled with olive oil and place in the oven at 350. Cook until the bottom side is golden brown, then flip and do the same for the other side. Make sure there’s enough oil so they don’t stick! You may need to add extra when you flip them.

Once they’re brown and crispy, take them out.

In a glass 15x10 baking pan, layer as follows:

Approximately 1 jar of tomato paste/sauce, then place the crusted eggplant in rows, top with parmesan and mozzarella, then add a thin layer of sauce and more of both cheeses. You can also double the layers if your pan is deep enough or add other veggies to the layers, like sliced zucchini.

Pop the dish in the oven until the cheese melts and the sauce is bubbly!

Garnish with fresh parsley if desired and serve.