Monday, August 22, 2011

Parmesan Style Eggplant

The eggplant (or aubergine, as my British friends call it!) is a plant of the family Solanaceae (also known as the nightshades). As a nightshade, it is closely related to the tomato and potato, but I don't know as many people who eat eggplant as much as they do tomatoes and potatoes!

I do, however, know a lot of vegans who love it!

Parmesan Style Eggplant

This delicious dish I discovered in another Robin Robertson cookbook, Vegan Planet. It is a HUGE cookbook, loaded with all kinds of enticing dishes. This particular recipe features eggplant (duh!), crushed tomatoes and herbs. I crumbled up some Boca Vegan Burgers for the sauce. Even my non-vegan hubby had two helpings!

It was really pretty quick and easy to make. These eggplant cutlets are not breaded, but are baked, and I think that makes a world of difference.

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