Okay, this recipe is awesome! When we ate it at our friends house the food tasted as if we were eating out at a famous restaurant or something. Kudos to Kristy! Way to go. Thanks for sharing this with us. It is now a staple at my house. :)
Recipe:
Recipe:
soy milk
flour, garlic, salt, pepper, oregano
homemade or store bought bread crumbs
olive oil
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced (optional)
1 clove garlic, minced
1 14 oz can chopped tomatoes
1 14 oz can tomato sauce
oregano, basil, lots of rosemary, salt and pepper
Directions:
Make red sauce first: In skillet saute onion and bell pepper. Add in mushrooms, olives and garlic. Cook through. Add in canned tomatoes with juice, tomato sauce and herbs to taste. Let simmer while preparing eggplant.
Slice eggplant into 1/2" thick slices. Put a fresh skillet on the fire and heat 1/4" of olive oil until smoking, turn down heat. Put soymilk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging, this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs. Dip both sides of each eggplant slice into soy milk. Dredge in flour mixture. Dip into soy milk again, dredge again. Dip into soy milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.
Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan if desired.
Serves: 4-6
Preparation time: 45 minutes
Great with side salad, and whole wheat angel hair pasta
CREDIT GOES TO: Kristy
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