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. 🙄

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

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