Eggplant, Vegan Muffins, And More
The past couple nights I’ve been blogging about giveaways rather than food, and there are some really tasty vegan meals just sitting on my memory card waiting to be shared. Since I’m cooking for a guest this week, I’ve made some of my favorites to share. Rather than blabber about each meal, I think I’ll just make a little “my week in eating” photo scrapbook for you here.
Vegan Eggplant Parmesan
- 2 small or 1 large eggplant, sliced 1/4 inch thick
- 2 cups rosemary bread crumbs
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1/3 cup mozzarella shreds
Preheat oven broiler. Pour olive oil into a medium bowl and bread crumbs into another. Dip eggplant slices into olive oil, followed by bread crumbs, and place on a foiled cookie sheet. Broil breaded eggplant slices for 4-5 minutes, flip, and broil for another 4-5 minutes until tender and browned. Remove from oven, switch oven setting to bake and lower temperature to 375 degrees. Top breaded eggplant slices with marinara, reserving half a cup for plating, and sprinkle with mozzarella shreds. Bake for 10-13 minutes. Remove from oven and pull foil sheet off cookie sheet to avoid bottoms burning. Place about a tablespoon marinara sauce on each plate before plating the eggplant. Enjoy!
Tomorrow is the last full day of my grandma’s visit, so you can expect me to get back to my long-winded posts next week. In the meantime, don’t forget to enter the TofuXpress Giveaway and the Primal Strips Vegan Jerky Giveaway if you haven’t already. By the way, those scalloped potatoes from Veganomicon are insanely good, so if you have that one and love potatoes be sure to check it out!