Monday, February 7, 2011

EGGPLANT PARMESAN without the dairy!

 ahh.. we had this last night, it was  yummy! 

1 large eggplant
2cups unsweetened almond breeze
2cups + Italian seasoned bread crumbs
 tomato sauce ( I used prego fresh mushroom, yes it has oil in it, and I usually make my own, but not last night)
 mushrooms cut up

preheat oven to 375

pour some tomato sauce in bottom of large glass baking pan

 slice up eggplant ( I do not peel it)
dip in  almond milk
then in breadcrumbs,sprinkle with a bit of kosher  salt,then
layer eggplant on a BAKING SHEET and bake for 15 mins at  375 degrees

take eggplant after it is baked and layer on top of  tomato sauce, then mushrooms , more tomato sauce, then another layer of eggplant then more sauce

bake at 400degrees for 20 mins or so...til  bubbly


No comments:

Post a Comment