Vegan Recipes - Entrees
By Dawn Grey, PhD, CHHP, author of The Virtuous Vegan - Gluten-Free, Sugar-Free Cuisine
The first time I tasted this, I was convinced it was the best food on the planet.
- 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- 1 cup milk product
- 1 cup Italian seasoned gluten-free bread crumbs
- 2 tablespoons oil
- (14 ounce) jar spaghetti sauce
- 3 cups vegan mozzarella cheese
Dip the eggplant slices in milk product, then coat with bread crumbs. Use non-stick spray with a bit
of oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown.
Remove to a paper towel lined plate to drain.
Preheat the oven to 350 F. Sprinkle a thin layer of vegan cheese onto each slice of eggplant. Roll
up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls,
and top with more cheese.
Bake for 15 minutes until the cheese is melted and lightly browned.