Eggplant Bake

Eggplant parmesan is definitely one of my favorite comfort foods:) I love it!
So I wanted to share a recipe for it with you here that EVERYONE could ENjoy! Easier said than done without using cheese, tomatoes or wheat/bread crumbs:) ......
but I did it, & it was DELICIOUS!


You have got to try this out if you like eggplant.....and even if you don't like it, make it for one of your vegan/veggie friends for a dinner they will be raving about!

Eggplant Bake
-This makes enough for 2-4 peeps.
1. Preheat oven to 375 degrees F. Slice up one large eggplant (or 2 small) lengthwise so that it makes a few sheets.
2.  Dredge the eggplant in a mixture of: corn flour (or other substitute), rice flour, salt, pepper & other seasonings you may want - on both sides.
3.  Heat up about 2-3 Tbsp. of olive oil in a large skillet, & once hot put the eggplant sheets in to fry up.
4.  Brown them nicely on both sides & then drain on a paper towel.

5.  You can make up your pesto while the eggplant is cooking.  In a blender, combine: a few handfuls of basil, drizzle of olive oil (add more as needed to keep it smooth), 2 garlic cloves, salt, & pepper.  Process it in the blender until smooth & delicious:).

6.  Now you're ready to put it all together!  Start with a smooth spreading of pesto on the bottom of your baking dish (square will do:).  Then put in a layer of eggplant:

7.  This is optional (extra work:) - add in a layer of nacho cheese sauce.  Recipe here: http://recipeswecanalleat.blogspot.com/2011/01/not-yo-regular-nacho-cheeezy-bites.html

8.  Either way it'll still be cheesy, because you're going to add a sprinkle of 'fake' mozarella cheese:

I used this one:

9.  Bake it in the oven for about 35 minutes - yum!

Green Salad

In a large bowl combine: few handfuls of greens & whatever other veggies you have lying around in the fridge!!

We also had it with some quinoa spiral pasta w/ olive oil & fresh herbs - deeeelicious!

Enjoy!