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- 1 Medium Eggplant
- 1/2 Cup Tomato Sauce (Or Make your own with this Recipe)
- Vegan cheese alternative to taste (Sheese is a great one! Or Nutritional yeast)
- Sliced pitted olives (optional)
- Fresh basil (optional)
- Italian herb mix (oregano, basil, rosemary, thyme, black pepper, etc… optional)
This is a vegan/vegetarian, dairy free, egg free and wheat/gluten free take on the Italian classic Eggplant Parmesan.
Here’s what you do:
Rinse and trim stem from Eggplant. Slice in circular wedges of about 1cm width. Place on a tray or grill pan on top of foil and layer with sauce and alternative cheese. Add olive or fresh basil for a pizza like twist! Grill or bake (at 375 degress Fahrenheit approximately) until eggplant becomes soft and translucent. Sprinkle with herbs and black pepper.
Serve with a nice salad like this one!