Vegan Eggplant Parm

Quick Recipe for Janet…Sorry it took so long to see your comment on wanting the recipe.

(adapted from Skinny Bitch…..whom I LOVE!!!)
1 can diced tomatoes
1/2 cup polenta
!/2 cup Vegan parmesan (if you can find it)
2 tbsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 medium Japanese eggplants, sliced
2 tbsp olive oil
1/2 cup faux mozzarella cheese (can be found at any Trader Joe’s, Whole Foods, etc)

Preheat the oven to broil.

In a small saucepan, bring the tomatoes to a simmer. Cover and reduce to warm.

In a shallow dish, combine Parmesan, polenta, garlic powder, salt, and pepper. You may possibly need to wet the eggplant first. I used almond milk and the flavor was still amazing. Dip eggplant into the mixture, coating all sides.

Heat a large saucepan over medium-high heat and add oil. Place the coated eggplant into the oil. Saute until golden brown. Remove and top with faux mozzarella cheese.

Alternate:

Using vegan breadcrumbs, nix the Parmesan and polenta, and coat the eggplant with the breadcrumbs. Complete the rest of the recipe, and serve over polenta with diced tomatoes or tomato sauce.