One of my favorite dishes is eggplant parmesan. It is, however, tedious and takes a good amount of time to prepare. Therefore, it is a dish that generally only make for special occasions.

This recipe has a lot of delicious summer flavors and comes together in a fraction of the time it takes to make eggplant parmesan. It is great served by itself, with hard-crusted bread, or pasta.

ENJOY!

NOTES:

1: It is important to remove extra moisture and eliminate any bitterness from the eggplant. To accomplish this, keep the skin on the cleaned and dried eggplant, slice it into 1/2″ slices, and place them on paper towels. Sprinkle each round with salt and cover with another layer of paper towels. Let the rounds sit for at least 15 minutes, or up to 30 minutes. Gently pat dry, keeping some of the salt on the eggplant. Then, proceed to slice each of the rounds into quarters.

2. Eggplants, zucchini, and tomatoes vary in size. If you have too many veggies to fit into a 9×13″ casserole, put the remainder into a second smaller casserole.

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Tofu is oftentimes a vegan’s best friend! I remember in my early years of being plant-based, my husband wanted to do something special for our anniversary. He planned a very fancy dinner at a 5-star restaurant.  Being a thorough person, he called the restaurant beforehand and spoke directly with the chef. The chef said he was great at making plant-based dishes and not to worry, he would prepare something memorable. We sipped on our pink champagne and the waiter brought the supposedly magnificent vegan dish! An entire block of tofu, on a bed of greens, was his specialty. No dressing, no seasoning, no cooking, just plain out-of-the-carton tofu, cold!

It was beyond disappointing and also disgusting enough that it turned me away from tofu for several years. I am happy to say, however, that I now make it dozens of different ways but have been trying to master a crispy coating that would be the base for numerous seasonings. Use your imagination! Try using Mexican flavors like Cumin, Oregano, Chili Powder,  Cilantro, and Salt. Or if you are feeling like something Italian, how about Garlic Powder, Onion Powder, Oregano, and Salt? Indian seasonings like Turmeric, Garam Masala, Cumin, and Coriander also work well. The possibilities are nearly endless!

I think, after much trial and error, I have come up with something spectacular.

ENJOY!

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Absolutely amazing…if I may say so myself!

I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!

These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!

Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.

Enjoy!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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