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Eggplant Parmesan

kept byBluemuse
recipe byOh She Glows

A great way to make eggplant the feature of a fancy looking meal. This dish just tastes so healthy and light!

suggestion: Do it up brooklyn style! Saute some broccoli rabe, stuff it in a hero roll with evoo and roasted garlic, smear with some sundried tomato pesto and add the eggplant! You WON’T regret it.

suggestion: I *love* eggplant! My favorite way to cook them is to slice then and grill them until they’re cooked (grilling them allows the moisture to cook away without salting), and make sandwiches out of them: toasted bread spread with hummus and topped with eggplant, spinach and tomato.


One large eggplant, peeled and sliced vertically into 8 cutlets
1 c. unsweetened/unflavoured almond milk (or milk of choice)
3/4 c. whole wheat pastry flour (or other flour of choice)
1 tsp apple cider vinegar
1/2 tsp salt
Freshly ground black pepper
1/4 tsp dried oregano*
1/4 tsp dried parsley*
1/4 tsp dried basil*
2 cups breadcrumbs (I used Panko)
Pasta sauce of your choice
Low-fat 5 minute cheeze sauce (makes 2/3 cup) or Daiya cheese (bake in oven if using Daiya to melt it)
Cooked spaghetti or greens, for the base



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