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
salt
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
yummmmmmmmm
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