ccommodate the size of the eggplant, with a fork. If it
ith aluminum foil.
Toss eggplant with 1 1/2 tablespoon
Place eggplant slices onto baking sheets and
. Peel and cut the eggplant into 1/4-inch slices
on-stick spray then add eggplant, onion, garlic, red bell pepper
Place roasted red peppers, peas, red onion, and garlic in a bowl. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix salad to combine.
Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
Bake on the center rack in the preheated oven for 10 minutes. Flip cutlets and bake until golden brown, 6 to 7 minutes more.
Line a plate with a romaine leaf. Top with 1 slice Italian bread, 1 eggplant cutlet, and 2 tomato slices. Place salad on top. Repeat for remaining servings.
ith a fork, and add vegan creamer and oat milk. Use
(220 degrees C). Place eggplant cutlets on a baking sheet
Preheat oven to 350\u00b0.
Cut eggplant into 1/4-inch rounds. Combine the flour and salt in a bowl.
Now the eggs and milk in another bowl, and lastly the cracker crumbs and pepper in another bowl.
Now take an eggplant slice and dip both sides in the flour mixture, then the egg mixture and lastly the cracker crumbs. Repeat with all the eggplant.
Layer in a 9 x 13-inch glass dish. (Glass is best as eggplant won't discolor.)
The slices may overlap, but shouldn't cover each other completely.
Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.
Combine eggplant with egg, onion, salts, pepper and Worcestershire sauce.
Add melted drippings.
In a casserole, layer eggplant, crumbs and 3/4 cup cheese. Bake at 350\u00b0 for about 20 minutes. Sprinkle top with remaining cheese.
Bake for about 10 more minutes. Very good.
heets.
Veg: Slice the eggplant into 1/4 inch thick
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Cut off stems of eggplant and cut in half lengthwise.
arm place.
Prepare the eggplant by making a horizontal cut
ed frying pan.
Dip eggplant slices into flour then into
Prepare Vegan ricotta: In a food processor
Vegan: use water or broth or
op and bottom off the eggplant and cut into 1/2