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Today I am sharing another easy dish! It is extremely quick to put together! I made this for my son who is vegan and he enjoys it! I hope you will too! I am also sharing how to make it non vegan, either way, you probably have most of the ingredients already in your kitchen! ENJOY!
Debbi K.
Eggplant Parmesan Casserole (adapted from a Wegman’s recipe)
1 eggplant sliced
Gluten Free Vegan Panko Crumbs (you could substitute regular bread crumbs)
1/2 cup or more Daiya Mozzarella style shreds (you can sub regular shredded Mozzarella)
1/2 jar any Vegan Chunky Marinara (you can sub any marinara)
spices, I use pepper, onion powder and garlic powder
olive oil
Spray an 8 inch pan with cooking spray. Put sauce on the bottom, enough to cover the bottom of the pan. Then layer, eggplant, a drizzle of olive oil, then crumbs, spices and cheese. If you have enough eggplant do 2 layers. Top with sauce and cheese. Cover with foil and bake at 450 degrees for 30 minutes. Quick and easy meal prepared in no time!
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