Recipe: Eggplant Parmesany

I stumbled across this recipe when trying to make an appetizing dish out of two vegetables that needed to be cooked. It is easier than pie, uses minimal ingredients, and tastes absolutely delicious! If you're a creative cook, you'll have fun making my Eggplant Parmesany.

In a casserole dish, layer the following ingredients in the order listed

   1/4 jar of spaghetti sauce (just enough to cover the bottom of the dish)
   Thick slices of eggplant
   A thick layer of washed fresh spinach leaves
   Generous dabs of Tofutti Sour Cream
   Salt to taste
   Thick slices of eggplant
   Bouillon powder and onion powder to taste
   A second thick layer of washed fresh spinach leaves
   Salt to taste
   Grated vegan cheese (Follow Your Heart Cheddar) on the very top

Cover the dish with aluminum foil and let soak in the refrigerator overnight. About 1.5 hours before you plan to eat, turn the oven on to 350 Fahrenheit and pop the casserole in the oven. Serve with plenty of bread to sop up the sauce! You may want to add some extra water, but when I did that, I had to pour it all out at the end because the eggplant ended up swimming in a watery soupy mixture!!!

Calories ~ 400 for the entire dish (varies, depending on how much cheese and tofutti you use)

Recipe: Eggplant Chips (re-posted)

A week ago I went online looking for an eggplant recipe. When I came across the recipe for "Eggplant Chips" I decided to give it a go. Now I am eagerly looking forward to going shopping again so I can buy two eggplants this time! I made some changes to the recipe, but it worked out really great. If you like salty snacks, you'll enjoy this one!

   1 eggplant
   Olive oil spray
   2 Tb Braggs Liquid Aminos
   1/2 Tsp Garlic salt

Spray the baking sheet with the olive oil spray, pour the liquid aminos on the tray, then sprinkle garlic salt. Make sure the baking sheet is covered, then take your 1/4 inch eggplant slices, coat each side with the amino-salt mixture, and place on the tray. I needed two trays, so I coated the first batch and placed them on the other tray, then coated the second batch, sopping up all the remaining amino-salt mixture. Bake for 8-10 minutes on each side at 400 F. Check after 7 minutes to see if they are burning yet, remove as soon as they are golden brown. My favourite way to eat these is in a tortilla wrap with alfalfa sprouts, arugula, and a salad vegetable.

Calories ~ 130 for the entire eggplant