Eggplant No Parmesan

When I’m ditching meat I always turn to meatier veggies so I’m not feeling deprived. Otherwise I’ll be cruising in the drive thru for a Whopper with cheese, no pickles, no onions and a large cherry icee because if I’m going to break the fast I’m going all the way. 

To avoid that, I cook a lot of eggplant and portobello mushrooms to put my mind and my stomach at ease. Plus, you cannot just feast on beans for the entirety. Here’s a quick and easy recipe for eggplant sans Parmesan since cheese isn’t vegan. 🙄

Fresh Eggplant
Oh and just a heads up, I didn’t measure so you’ll have to use your judgement. Sprinkle, taste, adjust. You got this!

What you need:

  • A little olive oil
  • 1 large eggplant
  • 2 cloves garlic
  • 12 oz of chopped mushrooms (fresh or frozen…I use baby Bella)
  • Garlic powder, celery salt, and any seasoning blend of your choice (I use Emeril)
  • 1 can tomato sauce
  • Nutritional yeast 
  • Agave

SeasoningsChopped EggplantFried Eggplant
What you do:

  • Heat your olive oil in a large pan
  • Chop your eggplant into medallions of small to medium thickness
  • Sprinkle the eggplant with your seasonings
  • Add them to the oil and lightly fry them on each side. You want them to become translucent
  • Remove he eggplant from the pan 
  • Add a bit more olive oil
  • Sauté your garlic and mushrooms
  • Add the eggplant back into the pan
  • Pour in your tomato sauce
  • Add some nutritional yeast (I add this to bring out a cheesy flavor since cheese isn’t allowed. You don’t have to add it, but trust me it works wonders in sauces. Thank me later). 
  • Drizzle in a bit of agave, but be careful not to go over board. The goal is to enhance the flavor of the tomato sauce. This isn’t dessert so, easy on the drizzle)
  • Mix well and let it all simmer so theflavors come together
  • Serve over brown rice pasta 

Hope you enjoy!

❤️ RC 

Eggplant Sans ParmesanEggplant No Parmesan

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2 Comments on “Eggplant No Parmesan

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