Stuffed Eggplant

 

1 large eggplant, sliced thin, soaked in 50% white vinegar/water with plenty of salt.

“Bread” it with oat flour containing salt & oregano

Fry in olive oil.

Place one layer of this in pan, stuff with filler (below) and marinara. Add top layer, then chao vegan shreds. Sprinkle on some vegan “Parmesan” if desired. Spray with more olive oil.

Bake 375F about 45 min.

Filling: block of tofu, yellow yeast flakes, litelife grounds (or similar), salt, olive oil (msg if desired).

Makes 1 large plus 1 medium pan. Should serve about 6 to 8 people. Salad and large pearl couscous were delicious with this!

Salad (3/1/25) that Michael made that Donna’s mom loved

 Olive oil (0.25 cup)

Salt (0.5 tsp)

Cumin (2 tsp)

Lemon juice (0.25 cup)

Salad was made with green leafy lettuce, topped with:

Tomatoes (chopped)

Fried tofu (refried, HMart fried tofu)

Castlevetranno olives.

Chow mein noodles (LaChoy brand)