Day two of my vegan challenge! I must admit… I may have had a few bites of some Biscoff Oatmeal Cookie and thinking about it now, it probably was made with eggs. This inspired me though, so for this weekend I will attempt to “veganize” the recipe! For dinner however, it was 100% vegan! I made my mom’s Eggplant Parmesan and made it gluten-free and vegan.
- 3 small eggplants
- pasta sauce
- Daiya™ Dairy Free Mozarella Style “Cheese”
Slice the eggplants into about 1 centimeter slices and place on a baking sheet to bake in the oven at 350°F for about 20 minutes.
Take out of the oven to cool off a little bit. Meanwhile, grease a small loaf pan, then place a layer of eggplant slices on the bottom.
Spread a layer of pasta sauce and “cheese” on the eggplant and top with parsley and oregano flakes.
E N J O Y
Tonight I made a side of brussels sprouts for dinner too.
*Note: this dish makes for excellent leftovers or is easily stored in the freezer if you want to make large batches for later.