Low Fat Vegan Eggplant Parmesian

By gnikylime

1) Should try this with nutritional yeast
2) Serve with blanched brocoli

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1/2 large eggplant
Balsamic vinegar
Salt
Pepper
15 oz. can tomato sauce
Italian seasoning
1 garlic clove, minced
Rolls

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 350F.
2. Slice eggplant into 1/4" circles. Put both sides of each disk under running water and place on a cookie sheet or baking dish. Drizzle with balsamic vinegar. Sprinkle with salt and pepper. Bake for 10 minutes, flip each disk, and bake for 10 more minutes.
3. Warm up tomato sauce with garlic and seasoning
4. Toast rolls.
5. Serve the eggplant and sauce on the rolls.