My Favorite Vegetarian Recipe

Eggplant Parmesan

Ingredients:
1 eggplant
soy milk
flour, garlic, salt, pepper, oregano
homemade or store bought bread crumbs
olive oil
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced
1 clove garlic, minced
1 14 oz can chopped tomatoes
1 14 oz can tomato sauce
oregano, basil, rosemary, salt and pepper

Directions:

Make red sauce first: In skillet saute onion and bell pepper. Add in mushrooms, olives and garlic. Cook through. Add in canned tomatoes with juice, tomato sauce and herbs to taste. Let simmer while preparing eggplant.Slice eggplant into 1/2" thick slices.

Put a fresh skillet on the fire and heat 1/4" of olive oil until smoking, turn down heat. Put soymilk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging, this can go on a sheet of waxed paper.

On a another sheet of waxed paper, spread out some bread crumbs. Dip both sides of each eggplant slice into soy milk. Dredge in flour mixture. Dip into soy milk again, dredge again. Dip into soy milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.Place two or three eggplant slices on serving plate, cover with red sauce.
Sprinkle with vegan mozzarella and parmesan if desired.Serves: 4-6Preparation time: 45 minutes.

For more vegetarian recipes like this, please email me at tammy9776@yahoo.com, subject more vegetarian recipes.