The locally-grown eggplant made another appearance Thursday night in a tasty Parmesan-style bake:
This is a recipe I ran across a while back in Vegan Planet. Unlike traditional eggplant parm, the eggplant slices aren’t breaded. Instead, you bake them in the oven for a while to get them tender while you make the sauce on the stove top.
The sauce part calls for burger crumbles to round it out a bit, but I’m not really a fan of those or of TVP, so I used chickpeas instead. I think the last time I made the dish, I used white kidney beans. Either way, beans make a suitable and hearty substitute. Plus, I just plain enjoy chickpeas!
To go alongside, I cooked up some quinoa in vegetable broth and added a little Italian seasoning. All in all, it came out good. My mom and I ate one half and my brother ate the rest! Clearly this one is a hit.
A mini-announcement: on the 10th, my mom and I will be popping over to Massachusetts for a short vacation. I’ve found a few vegan-friendly restaurants that I want to check out, and hope to be able to blog a review or two! Why upstate NY is so deficient in these sorts of restaurants is beyond me.