Vegan Eggplant Parmesan

IMG_1739Ingredients:

  • Eggplant
  • Tomato puree
  • Nutritional yeast flakes
  • Apple cider vinegar
  • Basil
  • Oregano
  • Salt and pepper

Directions: Pour apple cider vinegar into a small bowl. Add basil, oregano, salt, and pepper. The amount will depend on how heavily you usually prefer to season your food. Slice eggplant into thin discs. Dredge each slice in vinegar mixture thoroughly. Let soak about 5 minutes. Cook slices in a skillet over medium heat for 3-5 minutes, flipping half way. Cover a plate with a bed of spinach. Stack eggplant slices on spinach bed, layering tomato puree and a sprinkle of nutritional yeast between each slice. Top with a an extra pinch of oregano and you’re good to go!

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