n a shallow bowl. Brush eggplant slices with olive oil and
Preheat oven to 350 degrees F.
Spray or lightly oil a 9 x 13-inch pan.
Spread 1/2 c sauce in pan.
Peel eggplant and slice 1/2\" thick.
Arrange 1/2 the slices in the baking pan.
Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
Cover with aluminum foil and bake 45 to 55 minutes.
Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
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
ccommodate the size of the eggplant, with a fork. If it
Vegan: use water or broth or
op and bottom off the eggplant and cut into 1/2
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
ith aluminum foil.
Toss eggplant with 1 1/2 tablespoon
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
heets.
Veg: Slice the eggplant into 1/4 inch thick
he oven.
Arrange the eggplant on a large baking pan
Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
Place beaten eggs in one bowl and breadcrumbs in another.
Heat oil over medium high heat; enough to cover the bottom of the pan.
Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
Dip eggplant slices in egg then in breadcrumbs.
Place eggplant in hot oil.
Fry 2-3 minutes on each side until golden brown.
Drain on paper towels.
Place eggplant slices onto baking sheets and
o 375F (190C).
Pierce eggplant in several places with tines
. Peel and cut the eggplant into 1/4-inch slices
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
mixing bowl, toss the eggplant slices together with the herb